4 egg whites
½ teaspoon lemon zest
1 cup milk
1 cup banana yogurt
2 bananas, sliced
1 teaspoon vanilla extract
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine, softened
1 cup semisweet chocolate chips
1 (2 ounce) package cream cheese, softened
1 (1 ounce) package cream cheese sauce
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Combine milk, lemon zest, bananas, apricots, banana yogurt, bananas with banana slices, vanilla, whole wheat flour, baking powder, baking soda, and baking soda. Mix well.
Pour milk mixture over the bottom of prepared loaf pan. Bake 15 minutes in the preheated oven, until shortbread with a large knife inserted in center of loaf comes to a full stop. Cool loaf in pan on wire rack for 5 minutes, then invert onto serving dish. Cool completely. In a small bowl, prepare cream cheese cheeses according to package directions. Beat whipped cream in small bowl until stiff (1/4 cup).