This is a twist on the standard banana bread. The crumb on this bread is like a soft pound cake. I love eating this with cream cheese. This recipe makes 2 loaves.

Ready

• 3 large ripe bananas, mashed
• 1 cup butter at room temperature (2 sticks)
• 1 cup light brown sugar
• 6 egg whites; well-beaten
• ⅛ tsp vanilla extract
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp ground nutmeg
• 1 tsp salt
• 1 ½ cup flour
• 2 ¼ cup whole wheat flour
• 1 cup chopped fresh strawberries

Cinnamon Sugar:

• 2 tablespoons granulated sugar mixed with
• ¼ teaspoon ground cinnamon

Set

• 2 standard 8 ½” x 4 ½” bread pans, greased and floured
• Mixer with paddle attachment.
• Spatula
• Cake tester or metal skewer

Go

1. Preheat the oven to 350°F.
2. In a largebowl, use a sift together the baking soda, baking powder, nutmeg, salt, and flours. Stir to combine. Set aside.
3. In mixer with paddle, cream the bananas, brown sugar, and the butter together until light and fluffy. Mix in the egg whites and vanilla extract and continue to mix until incorporated. Remove from mixer.
4. Fold flour mixture into the creamed mixture until just combined. Gently stir in the strawberries.
5. Divide the dough evenly between the two prepared pans and sprinkle the tops with the cinnamon sugar.
6. Bake for approximately 45-50 minutes, or until a cake tester inserted into the center of a loaf comes out clean.
7. Let cool in pans for 10 minutes. Carefully remove loafs (these are fragile while still hot) and finish cooling on racks.