Banana Bread

This is a banana bread recipe I’ve adapted from “Deceptively Delicious” by Jessica Seinfeld. Instead of using cauliflower puree, I’ve substituted canned pumpkin to give it a Vitamin A boost. DH says this is the best banana bread he’s had. It is so moist and yummy!

Ingredients:
Nonstick cooking spray

3/4 c. whole wheat flour

1/2 c. all purpose flour

1/2 t. baking soda

1/4 t. baking powder

1/2 t. salt

1/2 t. cinnamon

1/4 c. brown sugar/splenda blend (or 1/2 c. brown sugar)

1/4 c. canola or vegetable oil

2 large egg whites

1 & 1/2 c. banana puree (4-5 bananas mashed in food processor)

1/2 c. canned pumpkin

1 t. vanilla extract

1. Preheat oven to 350 F. Coat a 9×5-inch loaf pan or 4 mini loaf pans with cooking spray.

2. In a zip-lock bag, mix the flours, baking soda, baking powder, salt, and cinnamon. Set aside.

3. In a large mixing bowl, mix the sugar and oil with a spoon until well combined. Mix in the egg whites, banana and pumpkin 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.

 

My DD loves it with Almond Butter!