Preheat oven to 350 degrees. Grease bottom and 1/2 inch up the sides of one 9X5X3-inch loaf pan; set aside. In a large bowl, combine first six dry ingredients. Make a well in the center of the mixture; set aside.

In a medium bowl whisk together mashed up bananas, egg whites, brown sugar, oil (canola or any other neutral flavor oil may be used) and honey. Add this all at once to the flour mixture. Stir just until moistened. (Batter should be lumpy). Spoon batter into prepared pan. Spoon 1/4 cup seedless raspberry jam atop batter in pan. Use a knife to swirl jam into the batter.

Bake for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean. (If necessary, cover loosely with foil the last 10 minutes to prevent over-browning). Cool in pan on aire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store overnight before slicing.

Serve with fresh raspberries and a spoonful of vanilla yogurt!