Ginger Banana Bread

a combination of 4 different recipes and Beth's imagination

• 3 egg whites
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 cups smashed ripe bananas (about 4 medium)
• 1/3 cup vanilla soy milk
• 1-1/3 tablespoon canola oil
• 1 tablespoon vanilla extract
• 1-1/2 tablespoons fresh grated ginger
• 1/2 teaspoon allspice
• 2-1/3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons finely chopped candied ginger
• 1 ground up Govinda walnut/date blissbar (or a handful of chopped walnuts)

Preheat oven to 350°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Beat egg whites and sugar in large bowl until thick and light, about 5 minutes. Mix in honey, smashed bananas, soy milk, oil, vanilla, grated ginger, and allspice. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Fold in candied ginger. Transfer batter to prepared pan. Sprinkle top with walnuts.

Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.

Makes 1 loaf.