Easy banana bread #1
16 Servings
Ingredients
| Quantity | 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 |
Directions
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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .