The book is based on using vegetable purees to add nutrition to foods without adding funky taste. I decided to try out the Banana Bread recipe which uses a cauliflower puree. I was a bit skeptical, cauliflower has a very strong taste and I just couldn't imagine hiding the flavor of it.
20 minutes later I had a nice loaf of banana bread. You can see in the photo, it was a little moist and dense toward the bottom of the loaf, maybe I needed to bake it a little longer. It was a little bit on the grainy side for my taste because of the whole wheat flour, but that makes it much healthier. My family ate it up pretty quick, It was really good sliced and toasted with a little butter.
I was amazed at how the cauliflower just melded in with the bread and there really was no trace of cauliflower flavor. There was not a whole lot of it in there, just 1/4 cup for the whole loaf. I would definitely say it was a success. I'll try it again and maybe play with the proportions a little to lighten it up the texture a bit.
3 comments:
I love banana bread, but have never tried it with cauliflower. I must give it a go. Thanks for the tips. Gift Blogger. x
I never would have thought of trying Banana Bread with cauliflower!
I will have to give it a try sometime!
Check out some of my banana bread recipes if you get chance.
Thanks
Laura
I just so happen to have a head of cauliflower around that's getting quite elderly... thanks! May try cabbage too. I like to throw anything from fridge that's aging (tomatoes, carrots, zucchini, squash, pumpkin, apples, etc.) into banana bread -- I just grate them up -- never tried pureeing them first. Good idea, tho. I usually have to bake my breads much much longer than 20 minutes, tho -- at least 45 at 350F -- 20 minutes is what I'd cook muffins at.
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