No-Guilt Chocolate Banana Bread

I know this blog is for drink recipes, but I couldn't resist sharing a great recipe I came up with several years ago for a low-fat, low-cholesterol, and low-processed-sugar recipe for chocolate banana bread. It is so moist and delicious - tastes more like brownies! For the recipe below, I incorporated some whole wheat flour. If you'd rather do all white or unbleached white flour, that is OK too.

Lindsay Steele's
No- Guilt Chocolate Banana Bread 

1 cup wheat flour and 1/2 cup white flour (or 1-1/2 cups 1/2 & 1/2 wheat/white flour)
2/3 cup sugar
6 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
4 egg whites
1/4 cup oil vegetable oil
4 bananas, thoroughly ripe and mashed

   Heat oven to 350F. Combine flour, cocoa, salt, baking powder, baking soda, and cinnamon. With an electric mixer, cream eggs, oil and sugar until silky smooth, then add mashed bananas. Add egg-banana mixture to the flour mixture. Blend well on medium speed about 2 minutes.  Pour into well greased and floured
9" x 5" inch loaf pan (you can use a bit of the flour mixture). Bake 45 minutes and test for doneness.  Set
on wire rack to cool for 15-20 minutes. Turn out and cool completely.