Banana Tea Bread
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Egg whites||2 Large|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Light brown sugar||2⁄3 Cup (10.67 tbs), firmly packed|
|Vanilla extract||1 Teaspoon|
|Mashed ripe banana||1 1⁄3 Cup (21.33 tbs) (3-4 Bananas)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
Preheat the oven to 375 degrees.
Sift the flour, baking soda, baking powder, salt, and spices together and set aside.
In a large mixing bowl, combine the egg whites and 1/3 cup of the buttermilk.
Beat with an electric mixer at high speed for about 2 minutes, until frothy.
At low speed, beat in the remaining 1/3 cup of buttermilk, the brown sugar, and the vanilla extract.
Beat in the banana until well blended, then the corn syrup.
Add the dry ingredients and mix with a wooden spoon just until blended.
Insert a paper liner into an 8 1/2 inch loaf pan and pour in the batter.
Bake for about 50 minutes, until the edges of the loaf begin to separate from the pan and a tester inserted into the center of the loaf comes out clean.