Breakfast: Multi-grain banana bread

The simple truth: I love banana bread. Warm, right from the oven with butter melting over it banana bread. The recipe I have is one my mom and I have used for many years. But, like a photograph, a recipe could always be better, or at least different, the next time. So I decided to change up the trusty banana bread recipe and see how it came out. The recipe below makes a good, solid breakfast bread -- one to have with tea or coffee -- not too sweet, but not too dry either. I used a wide variety of sugars, grains and oils in an attempt to preserve the moisture and taste. It's definitely different than the usual banana bread, but I'd say just as good.

Multi-grain banana bread
(makes two large loaves)

1 egg (with yolk)
2 egg whites, beaten until fluffy

1/2 cup sugar
1/2 cup brown sugar
1/4 cup pure maple syrup
1/4 cup agave nectar

2 T ground flaxseed
2 T oil (such as canola)
3 large, very ripe bananas, mashed
8 oz unsweetened apple sauce
3/4 cup soymilk (or milk)

2 tsp cinnamon
1 tsp sea salt
2 tsp baking powder
2 tsp baking soda
2 cups whole wheat flour
1/2 cup white flour
1/2 cup buckwheat flour
3/4 cup regular oats

optional additions: 
raisins
chocolate chips
nuts

Beat whole egg with sugars. Add oils and other liquids. Mix in beaten egg whites. Mix together and add all dry ingredients except oats and any additions -- fold these in last, after the batter has been stirred smooth. Bake in two loaf pans at 350 degrees for 50-55 minutes.

(Recipe by H. Farrell)