| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | American | Bread | 8 | Servings |
INGREDIENTS
| 1 | pk | (10.25-oz) Mori-nu soft tofu |
| 1 | lg | Ripe banana |
| 1/2 | c | Sugar (or vegan equivalent; the original calls for FruitSource) |
| 1 | ts | Vanilla |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | ds | Salt (up to) |
| 3 | c | Whole-wheat bread flour; enough to make a slightly sticky dough |
| 1 | tb | Poppy seeds |
| 1 | Handful raisins |
INSTRUCTIONS
From: [email protected] Date: Tue, 6 Aug 1996 10:18:46 -0500 This choice of banana breads was guided by what my pantry was missing, but it turned out OK. It's not FF but may be VLF; it's certainly VLAF (very little added fat). The recipe was adapted from the one in the American Vegetarian Cookbook. Mash tofu with banana, sugar (or vegan equivalent; the original calls for FruitSource), and vanilla. Mix into the wet ingredients a mixture of baking powder, baking soda, salt, and whole-wheat bread flour. Mix in a poppy seeds and raisins. Bake at 350 for 45 minutes. This made a loaf slightly smaller than the bread pan; the ingredients could be increased slightly to make a full loaf. fatfree digest V96 #217 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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