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In a large bowl combine melted butter with sugars, mix well. Add banana, mix well. Add vanilla, stir to combine. In a medium bowl combine flour, baking soda, salt and wheat germ, stir with fork or whisk. Pour half of the dry mixture into the butter and sugar mixture, stir well. Add remaining dry ingredients to wet, stir well. Stir in chocolate chips. Chill dough in refrigerator for at least 30 minutes but no more than 3 hours. Scoop 2 tablespoons of dough, a cookie scoop works best, and place 2 inches apart on baking sheet. Bake 8 to 9 minutes in an oven preheated to 350 degrees. Remove when edges just start to brown. Cool baked cookies on wire rack. Can be stored in an airtight container for 2 days. Portioned, uncooked dough may be stored in freezer for 3 weeks in a freezer bag. Cook frozen cookie pucks for 9 minutes in a 350 degree oven. Note. Applesauce may be used instead of banana.
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