A New Recipe

I had four bananas that were sitting on my counter and they were starting to get brown spots and I don't like banana's when they are that ripe. Instead, I like them just a tad bit firm just past the green stage. So, Luke and I had a pajama day on Monday and I decided to tackle some projects such as washing his huge stuffed dog that he lays on while watching tv and drinking milk (therefore it's full of spots) and other miscellaneous projects. One of those projects including getting rid of those spotted bananas that were on the counter. So, I pulled out my banana bread recipe and realized I should check for a recipe in my new cookbook "Deceptively Delicious." Low and behold I found a banana bread recipe that included cauliflower. So, I set out to try it and see if my men would eat the new banana bread or refuse and demand the old recipe. It ended up being a huge hit and I would definately use this recipe again! I decided to see how long it would take me to defrost the cauliflower puree, mix the banana puree, make the recipe and get it into the oven. It ended up taking about 30 minutes from start until I got the bread into the oven and that to me was a little bit longer than I wanted, partially because I cleaned up as I went, talked to my sister on the phone for 5 minutes and paused to take pictures.







Step 1: (as modified to ingredients in my cupboard), mix and set
aside: 1-1/4 c. organic flour, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. cinnamon & 1/4 tsp. baking powder.









Step 2: In large bowl mix 1/2 c. firmly packed brown sugar, & 1/4 c. vegetable oil until well combined. Mix in 2 large organic egg whites, 1-1/2 c. banana puree, 1/2 c. cauliflower puree, and 1 tsp. pure vanilla extract.













Step 3: Add flower mixture and mix just until combined.








Step 4: Pour batter into loaf pan. Bake approximately 55-60 minutes until toothpick comes out clean