Banana Bread

Nonstick spray coating
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 egg whites -- slightly beaten
1 cup mashed bananas
3/4 cup sugar
1/4 cup cooking oil

Spray an 8 x 4 x 2-inch loaf pan with nonstick coating. Set aside. In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, stir together the egg whites, bananas, sugar, and oil. Add flour mixture all at once to banana mixture. Stir just until moistened.

Spread batter in prepared pan. Bake in a 350 degree oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.

Cool the bread in the pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. Wrap bread in foil or plastic wrap; store overnight.

NOTE: The secret to a great-tasting banana bread is to use fully ripe bananas. Let bananas ripen at room temperature until the fruit is soft and the skins are well flecked with brown. Yield: "1 Loaf"