Ingredients

2 bananas, over ripened and mashed

1 1/3 cups flour (all-purpose)

1/3 teaspoon salt

2/3 teaspoon baking soda

6 tablespoons butter, unsalted & at room temperature

2/3 cup sugar (or Splenda, whatever you like)

2 eggs, separated

1 ½ ounces milk

2 Tblsp. Flax Seed

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup chopped walnuts (optional) or pecans (optional)

Preparation

  1. Cream together Butter, Sugar, & egg yolks until creamy.
  2. Sift dry ingredients together (Flour, Baking Soda, Salt, Cinnamon & Nutmeg). Alternately, add the dry mixture to the Creamed Butter mixture as well as the milk & mashed bananas.
  3. Beat the egg whites until a stiff peak forms and fold in with a wooden spoon, (make sure you only use a wooden spoon to do this - this is KEY).
  4. Next - add in the chopped nuts; also stir in with the wooden spoon.
  5. Bake in a loaf pan that you have sprayed with olive oil or non-stick spray and dusted lightly with flour @ 350 degrees for approximately 45 minutes - insert a toothpick in the center of the loaf to ensure it is not runny, if it is - allow to bake an additional 5-10 minutes or so.
  6. Cool on a wire rack and serve with cream cheese or your favorite margarine or spread.
  7. Note: I love to wait a day or so and then toast a piece in my toaster oven - it is SO good when it gets re-heated and toasty with Butter on it and a cup of coffee - YUM