Tropical Fruit Cake
|Whole wheat flour||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Baking powder||1⁄2 Teaspoon|
|Mashed ripe banana||1 Cup (16 tbs) (About 2 Large)|
|Dried mango/Papaya||1 Cup (16 tbs), cut into 1 inch pieces|
|Dried pineapple chunks||1 Cup (16 tbs)|
|Dark raisins/Chopped brazil nuts||1⁄2 Cup (8 tbs)|
|Whole pitted dates||1⁄2 Cup (8 tbs), cut in half lengthwise|
1. In a large bowl, combine the flour and baking powder, and stir to mix well. Add the banana and egg whites, and stir just until the dry ingredients are moistened. Fold in the fruit.
2. Coat two 5 1/4-x-3 1/4-inch loaf pans with cooking spray. Divide batter between the pans, and bake at 325 °F for 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
3. Remove the loaves from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack, turn right side up, and cool to room temperature. Wrap in aluminum foil and refrigerate overnight before slicing.