3 large, ripe bananas, well-mashed
1 cup (2 sticks) softened margarine
1 cup light brown sugar
6 egg whites, well-beaten
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground mace or nutmeg
1 teaspoon salt
1-1/2 cups Unbleached All-Purpose Flour
2-1/4 cups Whole Wheat Flour or 100% White Whole Wheat Flour
1 cup chopped fresh strawberries
To sprinkle on tops of loaves:
2 tablespoons granulated sugar mixed with 1/4 teaspoon ground mace or nutmeg
Preheat the oven to 350F. Grease and flour two standard 8-1/2″ x 4-1/2″ bread pans. Set aside. Cream the bananas and the margarine together and beat in the brown sugar. Mix in the egg whites. In a separate bowl, use a whisk to stir together the baking soda, baking powder, mace, salt, and flours. Add to the creamed mixture. Gently stir in the strawberries. Divide the dough evenly between the two prepared pans and sprinkle with the seasoned sugar. Bake for approximately 50 minutes, or until a cake tester inserted into the center of a loaf comes out clean. Let cool in pans for 10 minutes and finish cooling on racks. These are fragile while still hot.
Yield: 2 loaves, 16 half-inch slices per loaf.