Bryanna's Tender No-Fat Banana Bread

Submitted by: Susan

Recipe By :Bryanna Clark Grogan
Serving Size : 10 

I just found this at vegsource, so I haven't made it yet. I omitted one of the optional ingredients (1/2 cup chopped nuts) to make it low enough in fat to meet the fatfree guidelines. The nutritional info at the bottom should be correct.

8 ounces medium-firm regular tofu -- OR 1 c. firm or extra-firm SILKEN tofu
1/4 cup water or juice
3/4 cup unbleached sugar -- or white beet sugar or Sucanat
2 medium ripe bananas -- peeled and chunked
2 teaspoons vanilla
zest of 1 orange -- (organic if possible; orange part only)

2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
OPTIONAL: 1/2 tsp. freshly-grated nutmeg

3/4 cup pitted dates -- chopped, or other dried fruit

Preheat oven to 350 degrees F.

Blend the Wet Mix ingredients in a blender. In a medium bowl, mix the dry Mix ingredients. Stir in the blended mixture and mix BRIEFLY. Add fruit and optional nuts, stirring BRIEFLY. Pour into a greased loaf pan. Bake 1 hour. Cool a few minutes, then turn out on rack to cool.

"makes 1 9x5" loaf"

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Per serving: 218 Calories (kcal); 2g Total Fat; (6% calories from fat); 6g Protein; 49g Carbohydrate; 0mg Cholesterol; 271mg Sodium 

NOTES : (From my forthcoming fiber cookbook.)
The tofu and banana make this bread moist and tender without added fat.
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