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5* Moist Banana Nut Bread (tofu)




Source of Recipe


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5* Moist Banana Nut Bread (tofu)

Healthy Cooking June/July 2011
4 reviews rate this recipe 5 Stars!
Prep: 20 min. Bake: 50 min. + cooling
Yield: 1 loaf (12 slices).

“I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute.” —Brittany Carrington, Tehachapi, California

Ingredients:
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup mashed ripe bananas (2 medium)
• 3/4 cup silken soft tofu
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, beat the sugar, bananas, tofu, oil and and vanilla. Beat into dry ingredients just until moistened. Fold in walnuts.

2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

1 slice equals 234 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 140 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.