Moist Banana Nut Bread Recipe

5 4 5
Moist Banana Nut Bread Recipe
Moist Banana Nut Bread Recipe photo by Taste of Home
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Moist Banana Nut Bread Recipe

Read Reviews
5 4 5
Publisher Photo
“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
Recommended: Banana Bread A to Z
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

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

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

Nutritional Facts

1 slice: 234 calories, 9g fat (1g saturated fat), 0 cholesterol, 140mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 4g protein.

  • 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
  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. Yield: 1 loaf (12 slices).
Originally published as Banana Nut Bread in Healthy Cooking June/July 2011, p61

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Reviews forMoist Banana Nut Bread

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tresay User ID: 1256795 214793
Reviewed Dec. 13, 2014

"Absolutely delicious! I make muffins out of them."

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dorayflores User ID: 1370498 150722
Reviewed Mar. 23, 2013

"I ave substituted tofu for ricotta"

MY REVIEW
CARRIE KENNEY User ID: 6806021 124184
Reviewed Aug. 7, 2012

"Sounds tasty can't wait to try it !"

MY REVIEW
julies1103 User ID: 5679073 150721
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."

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