Moist Banana Nut Bread
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 1 loaf (12 pieces).
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. It's one of the best
ways to make banana bread. —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 5 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 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 piece: 234 calories, 9g fat (1g saturated fat), 0 cholesterol, 140mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC