| 3 c. granulated sugar | 2¼ c. sifted all-purpose flour | |
| 8 medium to large | 2¼ c. whole-wheat flour | |
| bananas, over-ripe | 2¼ tsp. baking soda | |
| 2 tsp. vanilla extract | 1 tsp. pumpkin pie spice | |
| 2 tsp. almond extract |
In a very large bowl, cream softened (not liquified) butter with the sugar using a fork. Separately, mash the bananas well; add vanilla extract, almond extract, and nuts, mixing well. Add this to the butter and sugar mixture.
Mix all the flour, baking soda, and pumpkin pie spice together; add evenly on top of everything else, but do not mix in yet. Beat the egg whites for a couple of minutes with a fork and pour on top of the dry ingredients. Mix everything thoroughly for a few minutes with a wide rubber spatula. The batter should not be watery, but it will be somewhat thin (similar to cake batter). If the batter is too thin and runny, add a little more flour. If the batter is too thick and stiff, add another beaten egg white.
Pour 
of the batter into each of three well-greased, well-floured 8½"×4½"×2¾" loaf pans, with each pan being about 
to ¾ full. Use the rubber spatula to clear the bowl of all the batter. Bake in a preheated 350° oven for 50-70 minutes (depending on altitude and batter thickness) until risen and well-browned, and a toothpick inserted in the middle of each loaf comes out dry. (If the batter is not thick enough, it may not be possible to bake the middle completely dry without burning the outside.)
Each loaf provides 10 to 12 servings. Slices are great toasted. Eat one, freeze one, and give one to a friend!
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