Good and simple banana bread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10.25-oz) Mori-nu soft tofu |
| 1 | large | Ripe banana |
| ½ | cup | Sugar (or vegan equivalent; the original calls for FruitSource) |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | dash | Salt (up to) |
| 3 | cups | Whole-wheat bread flour; enough to make a slightly sticky dough |
| 1 | tablespoon | Poppy seeds |
| 1 | Handful raisins | |
Directions
From: dbl@...
Date: Tue, 6 Aug 1996 10:18:46 -0500 This choice of banana breads was guided by what my pantry was missing, but it turned out OK. It's not FF but may be VLF; it's certainly VLAF (very little added fat). The recipe was adapted from the one in the American Vegetarian Cookbook.
Mash tofu with banana, sugar (or vegan equivalent; the original calls for FruitSource), and vanilla. Mix into the wet ingredients a mixture of baking powder, baking soda, salt, and whole-wheat bread flour. Mix in a poppy seeds and raisins. Bake at 350 for 45 minutes.
This made a loaf slightly smaller than the bread pan; the ingredients could be increased slightly to make a full loaf.
fatfree digest V96 #217
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .