Saturday, September 12, 2009

Banana Bread with Cauliflower

This banana bread is incredibly moist and one of the best banana breads I have had.
From the cookbook Deceptively Delicious

3/4 c. whole-wheat flour
1/2 c. all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/2 c. firmly packed light brown sugar
1/4 c. canola or vegetable oil
2 large egg whites
1 1/2 c. banana puree (just mash)
1/2 c. cauliflower puree
1 tsp vanilla

Preheat oven to 350 and coat a 9×5 loaf pan or two mini pans with cooking spray.
Mix flours, baking soda, baking powder, salt, and cinnamon. Set aside. In large mixing bowl, mix sugar and oil until well combined. Mix in egg whites, banana and cauliflower purees, and vanilla. Add flour mixture and mix until just combined. Pour batter into pan(s). Bake 55-60 min for large loaf, 25-30 for mini loaves- or until toothpick inserted in center comes out clean. Let cool on rack for 5 minutes then turn bread out of pan to cool before serving.

*To puree banana: Mash with fork (cutting board is better than bowl) then puree in food processor or blender for about 2 minutes
* To puree cauliflower: Cut off florets and discard core. Steam 8-10 minutes. Puree in food processor or blender for about 2 minutes, with a few teaspoons of water if needed for smooth, creamy texture.

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