Banana Bread with Cinnamon Streusel Topping

 

This another one from Deceptively Delicious!  I promise this blog is not just for Deceptively Delicious recipes, but I was looking through my cookbooks last night and I had all the ingredients on hand for this one so I couldn’t resist.  I have a history of my banana bread not turning out, and once upon a time, I tried every banana and banana nut bread recipe that I could get my hands on and I was never happy with how they turned out.  After making this, I still feel like I am searching for that perfect recipe, but in the mean time this healthy, easy version will definitely scratch the itch!

Cinnamon Streusel Topping (Optional)

Ingredients:

• 2/3 cup old-fashioned oats
• 1/4 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter or margarine

Steps:

1. Stir together dry ingredients in a bowl. Stir in the butter or margarine. Set aside.

Banana Bread

Ingredients:

• Nonstick cooking spray
• 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 (optional)
• 1/2 cup firmly packed brown sugar
• 1/4 cup canola or vegetable oil
• 2 large egg whites
• 1 1/2 cups banana puree
• 1/2 cup cauliflower puree
• 1 teaspoon pure vanilla extract

***I used 4 thawed frozen bananas to make 1 1/2 cups and I did not puree them beforehand.

Steps:

1. Preheat the oven to 350 degrees F.  Coat a 9x5 inch loaf pan or 2 mini pans with cooking spray.
2. In a bowl or a zip 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 a loaf pan.  Cover evenly with the streusel topping if using.
5. 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.

Timing: This could be given as early as 9 months, but be aware of the egg whites if your little one has an egg allergy.  Usually it does not affect children if it is cooked in something. I personally would not give

Difficulty: This was pretty simple, but I am giving it a 3 out of 5 because I had to get so many pans and bowls dirty!  Very few dirty dishes is a requirement for me to give something a low rating .

Miscellaneous:

• I used 3 mini loaf pans instead of 2.  I have a history of not evenly cooking my banana bread so I wanted to be cautious and not put too much batter into the pans.
• When I put the cinnamon streusel topping on the batter, I gently mixed it with the top layer of the batter so that it would stay on the bread once baked.  It turned out very well.
• To make cauliflower puree, simply steam raw cauliflower florets for 10 to 12 minutes and then puree.

Epicutie Rating: Yummy in the Tummy!!! ---See right side of the page for descriptions.