Preheat the oven to 350 degrees. Grease two loaf pans or prepare muffin tins with paper liners.
Cream the butter, sugar, and tofu in a blender. Blend the ingredients on medium high until smooth and creamy.
In a separate bowl peel and mash the bananas, stir the butter mixture into the mashed bananas.
Combine the flour, salt and baking powder in a medium bowl, stir to mix well then transfer to the creamed mixture. Add the walnuts and stir by folding the ingredients just until they are combined.
Fill the loaf pans or muffin tins and bake until golden brown. Bake 50-60 minutes for larger loafs, 30 minutes for regular muffins and 15-20 minutes for mini-muffins. Test for doneness by inserting toothpick into the loaf or muffins, if it comes out clean they are ready. Cool the loaves before slicing.
Note
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
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Kona Inn Banana Bread
Ingredients:
1 cup vegan butter
2 cups organic cane sugar
1 cup soft organic tofu
2 cups (about 6) ripe mashed bananas
1/2 teaspoon natural banana extract, (optional)
2 1/2 cups unbleached all purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup walnuts, chopped
Directions:
Preheat the oven to 350 degrees. Grease two loaf pans or prepare muffin tins with paper liners.
Cream the butter, sugar, and tofu in a blender. Blend the ingredients on medium high until smooth and creamy.
In a separate bowl peel and mash the bananas, stir the butter mixture into the mashed bananas.
Combine the flour, salt and baking powder in a medium bowl, stir to mix well then transfer to the creamed mixture. Add the walnuts and stir by folding the ingredients just until they are combined.
Fill the loaf pans or muffin tins and bake until golden brown. Bake 50-60 minutes for larger loafs, 30 minutes for regular muffins and 15-20 minutes for mini-muffins. Test for doneness by inserting toothpick into the loaf or muffins, if it comes out clean they are ready. Cool the loaves before slicing.
*Note
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
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