3/4 c. wheat flour
1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. packed brown sugar
1/4 c. vegetable oil
2 egg whites
1 1/2 c. banana puree
1/2 c. cauliflower puree
1 tsp. vanilla extract
It's as seen on TV, folks: banana bread with cauliflower puree. This rich, moist banana bread is a delicate loaf delicious at breakfast time.
Ripe bananas are so soft, you can practically puree them with a fork. Finish them up with a stick blender or in a food processor. We used 5 small bananas in a blender to get the 1 1/2 c. banana puree. (Blenders are not the most optimal tool for this - in the middle near the blades gets liquified, but on the sides stays chunky.)
To puree cauliflower, first cook the cauliflower either in the microwave or by steaming it. Then process to a puree, adding a little water if you need to. Since I used a blender, my puree wasn't the smooth dollops of sneakiness that was on TV, but it was unnoticeable in the finished bread.
Make the Bread
Preheat oven to 350°F.
Into a medium bowl sift together wheat flour, flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat together sugar and oil until well combined. Beat in egg whites, banana puree, cauliflower puree, and vanilla. Add dry ingredients gradually until just combined.
Spray a large loaf pan with nonstick spray.
Pour batter into the prepared pan. Bake at 350°F for about 1 hour, until the middle of the top is "set."
Remove from oven and let stand 10 minutes, then turn out onto a rack to cool completely.
Submitted by Gretchen Grant Contributed on: and modified on Sunday April 6th, 2008