It used to bug me that my best friend was a bit of a health nut. I was horrified one Shabbat when she leaned over to me and said, “Hey, you know that banana bread you love so much…the main ingredient is cauliflower!” I looked at her in shock as she proceeded to reveal all the secret ingredients hidden in her decadent desserts…beans, beets, flax seed, etc. “We eat so much on Shabbat as it is,” she would explain, “why not increase the nutritional value…not to mention reduce the guilt?” Below is one of my favorite recipes that she introduced me to…Cauliflower Banana Bread! It’s sweet, light, and you can have seconds!
For twenty servings:
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup packed brown sugar
- 1/4 cup canola oil
- 1 1/2 cups well-mashed, overly ripe bananas
- 1/2 cup cauliflower puree (I do this with my Vitamix)
- 1 teaspoon vanilla extract
1) Steam the cauliflower and puree, and then set both aside.
2) Preheat the oven to 350 º Fahrenheit.
3) Grease a 9 x 5 loaf pan.
4) In a mixing bowl, mix both flours with baking soda, baking powder, salt, and cinnamon. Set all aside.
5) In another large bowl, mix the sugar and oil with a wooden spoon until the two are thoroughly combined. Mix in egg whites, banana, cauliflower puree, and vanilla extract. Add flour mixture and mix, but not too much.
6) Pour the batter into the pan and bake about 60 minutes, or until a toothpick comes out clean.
7) Let it cool, but be sure to have some when it’s still warm!