| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
American |
Bread |
8 |
Servings |
INGREDIENTS
| 1 |
|
10.25-oz Mori-nu soft tofu |
| 1 |
|
Ripe banana |
| 1/2 |
c |
Sugar, or vegan equivalent |
|
|
the original calls for |
|
|
FruitSource |
| 1 |
t |
Vanilla |
| 1/2 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1 |
ds |
Salt |
| 2 1/2 |
|
up to |
| 3 |
c |
Whole-wheat bread flour |
|
|
enough to make a slightly |
|
|
sticky dough |
| 1 |
T |
Poppy seeds |
| 1 |
|
Handful raisins |
INSTRUCTIONS
From: dbl@osfsun.osf.org 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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