1 1/4 cups sugar
1/4 cup butter
3 egg whites
3-4 ripe bananas (1 1/4 cups, mashed)
3/4 cup vanilla or banana yogurt
1 tsp. vanilla (or banana liqueur)
2 3/4 cups flour
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 cup walnuts, pecans or macadamia nuts, chopped

Preheat oven to 350°F.

Lower oven rack to bottom third of oven.

Line the bottom of 2 9x5x3-inch loaf pans with wax or parchment paper and butter the bottom only of the pan.

Cream together sugar and butter. Stir in egg whites, yogurt, mashed bananas and vanilla. Beat for 1 minute.

Stir in remaining ingredients except nuts, stirring only until blended; add nuts.

Transfer batter to prepared pans and level the surface of the batter with the back of a spoon.

Bake for 1 to 1 1/4 hours or until a cake tester inserted in center of loaf comes out clean.

Cool for 5 minutes, then run a butter knife along the edges to free the bread from the pan. Allow to cool on wire racks for 30 minutes before slicing.

Spread each slice with whipped cream cheese before serving.

Submitted by: CM