Very Banana Bread - cooking recipe

Ingredients

8 ounces whole wheat flour
3 ounces buckwheat flour
3 ounces oat bran
1 ounce flax seed meal
3 3/4 teaspoons baking powder
1/2 cup sugar (I always use organic golden cane sugar instead of white)
3/4 cup oil (I like olive in this recipe, but some might dislike the fact that the olive taste is perceptible)
4 large eggs
3 cups bananas, mashed
2 teaspoons grated lemon zest (optional)
1 1/4 cups nuts, chopped (optional)
5/8 cup dried apricot, chopped (optional)

Preparation

Preheat the oven to 325\u00b0F.
Grease and flour a 9\"X13\" (preferably pyrex) pan.
In a small bowl, whisk together the flours, bran, flax meal and baking powder.
Beat the eggs in a large bowl.
Add the sugar to the eggs, and, using an electric mixer on low speed, beat 1-2 minutes.
Still beating, gradually add the oil.
When it is well integrated, add the bananas and zest (if desired) and beat until the texture is homogenic.
Add the dry ingredients in 3 additions, mixing until smooth after each addition.
Fold in the nuts and apricots, if using.
Scrape the batter in the pan and spread it evenly, making it perhaps a little thinner in the center.
Cook about 70 minutes, or until a toothpick comes out clean.
Cool 30 minutes, then unmold and finish cooling on a rack.