“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
- 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
- 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.
- 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. Yield: 1 loaf (12 slices).
Originally published as Banana Nut Bread in Healthy Cooking June/July 2011, p61
Reviews for Moist Banana Nut Bread
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Reviewed Dec. 13, 2014
"Absolutely delicious! I make muffins out of them."
Reviewed Mar. 23, 2013
"I ave substituted tofu for ricotta"
Reviewed Aug. 7, 2012
"Sounds tasty can't wait to try it !"
Reviewed Jun. 23, 2011
"I love this recipe! My 11 month old and husband who isn't a vegetarian love it as well. It's very easy and very tasty."