Lorie invited me to join her meme called Watchin’ What We Eat Wednesday. I’m looking forward to trying some new healthy recipes from the others who participate!

I made the most delicious banana bread last night. It’s supposed to be healthy and has a secret ingredient, but after eating four slices, I’m sure I passed the healthy limit! And I wonder why I have issues losing weight….could it be portion control?!?! So if you love banana bread and make this recipe, beware, it’s delish! DH & DD loved it and couldn’t even detect the secret ingredient. This was the first time I made this recipe and I know I’ll make it many more times. I only wish I had the nutrition breakdown, but I don’t. I’m sure you’re safe with one or maybe two pieces - if they’re small. Just don’t go overboard!

non-stick cooking spray
1/2 c. all purpose flour
3/4 c. whole wheat flour
1/4 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 c. firmly packed brown sugar
1/4 c. vegetable oil
2 large egg whites
1 1/2 c. banana puree
1/2 c. cauliflower puree (secret ingredient)
1 1. vanilla extract

Here’s what I did:

I preheated the oven to 350 degrees, then sprayed two small loaf pans with non-stick cooking spray. If you have a larger loaf pan, you may prefer to only use one. I poured the brown sugar in a bowl then poured the vegetable oil on top of it and let it sit while I mixed the flours, baking powder, baking soda and cinnamon in a separate bowl. After mixing the dry ingredients, I gave the oil and brown sugar a stir….leaving it in a separate bowl. Then I added the egg whites, banana puree and cauliflower puree and vanilla to the oil and brown sugar mixture and gave it a quick stir. After that, I dumped in the flour mixture and stirred everything together until it was just combined.

Then I poured the batter into the loaf pans and baked for 35-40 minutes. If you have a larger loaf pan, it may need to cook longer. Just check on it. When the edges start to pull away from the sides of the pan, that’s a good indication that it’s about done. Insert a toothpick in the center and when it comes out dry, you’ll know it’s done. After I pulled it out of the oven, I let it cool for a few minutes and then turned the bread out of the pans and onto a serving dish.

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