Name: Easy Banana Bread #1
Ingredients: 1/2 c Soft tofu; 3/4 c Honey; 1/4 c Sunflower or safflower oil; 1 ts Vanilla extract; 1 c Mashed ripe banana; 1 Egg amount of egg replacer; 2 c Whole-wheat pastry flour; 1/2 ts Baking powder; 1/2 ts Baking soda; 1 ds Salt; 1 tb Poppy seeds

Gold is not the less gold because mingled with alloy, nor light the less light because faint and dim, nor grace the less grace because young and weak. But after every allowance, I cannot see how any man deserves to be called “holy,” who willfully allows himself in sins, and is not humbled and ashamed because of them. I dare not call anyone “holy” who makes a habit of willfully neglecting known duties, and willfully doing what he knows God has commanded him not to do.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	American	Bread	16	Servings

INGREDIENTS

1/2	c	Soft tofu
3/4	c	Honey
1/4	c	Sunflower or safflower oil
1	ts	Vanilla extract
1	c	Mashed ripe banana
1		Egg amount of egg replacer
2	c	Whole-wheat pastry flour
1/2	ts	Baking powder
1/2	ts	Baking soda
1	ds	Salt
1	tb	Poppy seeds

INSTRUCTIONS

From: D Choi <namosi@u.washington.edu>
Date: 11 Jan 1995 06:42:58 -0700
Preheat oven to 350&deg;F. In a food processor, cream tofu, sweetener, oil,
vanilla, egg replacer and banana. In a bowl, combine flour, baking powder,
and baking soda. Add to food processor along with salt and process until
creamy. Pulse in poppy seeds. Pour into an oiled 9x5x3-inch loaf pan. Bake
for 30 to 35 minutes, or until toothpick inserted in center of bread comes
out clean. Cool on a wire rack for 30 minutes before removing from pan.
Yields 1 loaf.
Source: Diamond, Marilyn, _The American Vegetarian Cookbook: from the Fit
for Life Kitchen_, Warner Books: New York, New York, 1990, p. 348.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
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