Moist Banana Nut Bread Recipe
“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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup chopped walnuts
- 1 cup whole wheat flour
- 1/4 cup canola oil
- 1 cup mashed ripe bananas (2 medium)
- 3/4 cup silken soft tofu
- Carbohydrate 15.8481987591897 g
- Cholesterol 20.6076388883366 mg
- Fat 15.5627566706189 g
- Fiber 1.83311805110581 g
- Protein 3.87915513974455 g
- Saturated Fat 5.45203138912421 g
- Serving Size 1 1 serving (59g)
- Sodium 4845.50712463293 mg
- Sugar 14.0150807080839 g
- Trans Fat 0.954672527862047 g
- Calories 214 calories
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 350degrees 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 equals 234 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 140 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
