Preheat oven to 350° F. Grease bottom of 9 x 4-inch loaf pan. In large bowl, whisk together flour, wheat germ, salt, sugar and baking soda. In separate bowl, whisk together mashed banana, oil, buttermilk, egg and vanilla.

Make a well in the center of flour mixture. Pour banana mixture into flour mixture and gently fold just until combined, about 15 to 18 strokes. Be careful not to over mix.

Pour batter into prepared pan. Bake in preheated oven for 55 to 60 minutes or until a cake tester or toothpick inserted into the center comes out clean. Set aside to cool on wire rack for 10 minutes. Remove bread from pan, inverting onto rack to cool completely, or slice and serve warm.

To store, wrap cooled bread tightly in plastic wrap or aluminum foil and leave at room temperature for up to 2 days or store in the refrigerator for up to 5 days.