Almost No Fat Banana Bread

1 ½ cups all-purpose flour
¾ cup white sugar
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
¼ cup applesauce
1 teaspoon vanilla (optional)

Preheat the oven to 350 degrees and use spray Pam to grease an 8x4 inch loaf pan. Stir together the flour, sugar, baking powder, baking soda and cinnamon. Add all the remaining ingredients.

Now for the helpful hint section. Learn from my mistakes - always separate your egg whites in a separate bowl so you don't mess up the dry ingredients. Make sure your bananas are good and ripe before you start – they should be brown on the outside and probably past the point where you’d chow down on them. Two bananas equal a cup, give or take. Be sure to really mash those bananas. I added the vanilla to this recipe, because personally, I think everything tastes better with a dash of high quality vanilla. 

Back to the directions...don't stir the batter too much - just until it's all combined. Pour it into the prepared pan.Bake for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

The real key to this bread is patience…the “crust” tastes a little on the rubbery side at first. Not a winning sales pitch, but just wait! The older it gets, the better it gets. I’m usually not one for eating “old” food, but trust me…this bread just starts to reach its peak two to three days after baking.

Enjoy, from The Dinner Club RVA