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Ingredientes
- 1 pkt (10.25-ounce) Mori-nu soft tofu
- 1 lrg Ripe banana
- 1/2 c. Sugar (or possibly vegan equivalent, FruitSource)
- 1 tsp Vanilla
- 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 dsh Salt
- 2 1/2 x -(up to)
- 3 c. Whole-wheat bread flour, sufficient to make a slightly sticky dough
- 1 Tbsp. Poppy seeds
- 1 handf raisins
Direcciones
- 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
- Mash tofu with banana, sugar (or possibly vegan equivalent; the original calls for FruitSource), and vanilla. Mix into the wet ingredients a mix of baking pwdr, baking soda, salt, and whole-wheat bread flour. Fold in a poppy seeds and raisins. Bake at 350 for 45 min.
- This made a loaf slightly smaller than the bread pan; the ingredients could be increased slightly to make a full loaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 8 servings | |
| Calories 71 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 177mg | 7% |
| Potassium 61mg | 2% |
| Total Carbs 16.74g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 14.95g | 10% |
| Protein 0.37g | 1% |
