Easy banana bread #1

Yield: 16 Servings

Measure Ingredient
½ cup Soft tofu
¾ cup Honey
¼ cup Sunflower or safflower oil
1 teaspoon Vanilla extract
1 cup Mashed ripe banana
1 Egg amount of egg replacer
2 cups Whole-wheat pastry flour
½ teaspoon Baking powder
½ teaspoon Baking soda
1 dash Salt
1 tablespoon Poppy seeds

From: D Choi <namosi@...>

Date: 11 Jan 1995 06:42:58 -0700 Preheat oven to 350øF. In a food processor, cream tofu, sweetener, oil, vanilla, egg replacer and banana. In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9x5x3-inch loaf pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.

Yields 1 loaf.

Source: Diamond, Marilyn, _The American Vegetarian Cookbook: from the Fit for Life Kitchen_, Warner Books: New York, New York, 1990, p. 348.

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