Prep: 10 Minutes
Total: 70 minutes
Makes a 9x5 inch loaf or 2 mini loaves
Nonstick cooking spary
3/4 cup whole-wheat flour
1/2 cup 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 or dark brown sugar
1/4 C. canola or vegetable oil
2 large egg whites
1 1/2 cups banana puree (about 3-4 med bananas)
1/2 C. cauliflower puree
1 tsp. pure vanilla extract
1. Preheat the oven to 350 degrees. Coat a 9x5 inch loaf pan, or 2 mini pans, with cooking spray.
2. In a bowl or zipper-lock bag, mix the flours with the baking soda, baking powder, salt & cinnamon, if using. Set aside.
3. In large mixing bowl, mix the sugar & oil with a wooden spoon until well combined. Mix in the egg whites, banana & cauliflower purees, & vanilla. Add the flour mixture & mix just until combined.
4. Pour the batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes for the large loaf, 25 to 30 minutes for the mini loaves. Let cool on a rack for 5 minutes, then turn the bread out of the pan to cool before serving.
**I didn't have whole wheat flour, so I just used my regular flour. I baked for about 58 minutes, but the inside is still a bit gushy - even though I checked with a toothpick. Oh well, it still tastes good & is pretty healthy too!
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