Egg white banana bread

When we treat the world with respect and love, we get very interesting and beautiful results. This banana bread proves that. There was a week when I tested tens and tens of recipes, and many of them used egg yolks only, leaving me with a bit of whites in the fridge. I made amaretti, meringues, macaroons, and much more, yet the whites were still there. So were some very ripe bananas, and I thought to myself: why don't I make an egg white banana bread? After the first attempt, we fell in love with it and have been enjoying this cake a lot, except that one time, when I was too lazy to run to shop for chocolate, so I used chocolate drops. Just letting you know that that's not what you want to do because a simple dark chocolate block is the best for this recipe. 

Ingredients:
300 g peeled, very ripe bananas
300 g sour cream or a mixture of 200g sour cream and 100 g buttermilk
110 g mild oil
2 tbsp vanilla extract
380 g all-purpose flour 
1 tsp soda
1.5 tsp baking powder
pinch of sea salt
3 cardamom pods, seeds crushed
3 large egg whites
150 g golden caster sugar
250 g 70% chocolate, roughly chopped


Preheat the oven to 190° C. Line a 10×30 cm pan with baking paper.

Put the bananas in a bowl and mash with a fork to a rough mash. Add sour cream, oil, salt, and vanilla and mix until incorporated.

Mix flour, baking soda, baking powder, and cardamom in a separate bowl. 

Whisk egg whites until soft peaks start to form and add sugar. Whisk on a high speed for around 7 minutes until glossy, and it holds its shape. 

Add the flour mixture to the eggs and mix. Add 1/3 of the eggs and fold in. Repeat with two more steps. And chocolate and fold in.

Pour batter into the pan, place in the oven (one level below the middle), and bake for 45-50 minutes or until a toothpick inserted in the centre comes out clean. When done, remove and cool for 5 minutes in the pan. Transfer to a cooling rack. Cool completely.