Friday, July 23, 2010

Banana Bread

I have never been one to do much baking in the oven; I’ve done my share of boxed goods, but nothing really from scratch. So this was a new adventure for me and I loved it. The little princess has been growing tired of her usual breakfast, so we wanted something that would make a good alternative and chose another recipe from Deceptively Delicious. Jessica, as has always been the case, gives great directions on making this tasty treat. Not only did my princess enjoy it, Mom and I have enjoyed are share of it as well.

-Nonstick cooking spray
-3/4 cup whole-wheat flour
- ½ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ cup firmly packed light or dark brown sugar
- ¼ cup canola or vegetable oil
- 2 large egg whites
- 1 ½ cups banana puree
- 1 ½ cup cauliflower puree
- 1 tsp pure vanilla extract

1. Preheat the oven to 350 degree F. Coat a 9x5-inch loaf pan, or 2 mini pans, with cooking spray

2. In a bowl or a zipper-lock bag, mix the flours with the baking soda, baking powder, salt, and cinnamon, if using, Set aside

3. In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. Add the flour mixture and 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.

Now I cooked mine in a silicone bread pan, and it took about 45 to 50 minutes and 350 degrees F., just something to keep in mind.

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