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G2 and Simmy, I hope you don't mind me in the kitchen, but this tasted sooo good...
1 cup Ripened bananas, mashed
1/2 cup Water-packed tofu, firm
1/4 cup Oil ( I used olive oil)
2 teasp. Vanilla extract
3/4 cup Brown Sugar (Sucanat - from the health food store is also a good substitute)
1 cup Whole-wheat flour
3/4 cup Grape Nuts (cold cereal)
1/2 cup Unbleached white flour
2 teasp. Baking powder
3/4 teasp. Salt
1/2 teasp. Baking soda
1/2 teasp. Cinnamon, ground
4 oz. Crushed pineapple, canned
1 tablesp. Egg Replacer (Ener-G brand if you can obtain it from the local food store. If not, 1 tablesp. is the equiv. of 1 egg I believe)
4 tablesp. Water (only if using powdered Ener-G egg replacer)
1 cup Walnuts or pecans, chopped
Directions:
In a blender, combime bananas, tofu, oil, vanilla, and sweetener and process until smooth and creamy. Mix whole wheat flour, grape nuts, white flour, baking powder, salt, baking soda, and cinnamon in a bowl. Add blender ingredients and well-drained pineapple to the dry ingredients and stir gently. Whisk egg replacer with water 2 or 3 minutes until foamy and fold into batter. Stir in the nuts last. Pour batter into a loaf pan prepared with cooking spray and bake at 350 deg. for 55 to 60 minutes (or until knife test is moisture free).
To make Hawaiian Banana-Nut "Muffins", increase baking powder to 1 tablesp., fill "heavy duty" muffin tins 3/4 full, sprinkle additional finely chopped nuts on top. Bake at 375 deg. for 20 to 25 minutes. Then enjoy!!!
1 cup Ripened bananas, mashed
1/2 cup Water-packed tofu, firm
1/4 cup Oil ( I used olive oil)
2 teasp. Vanilla extract
3/4 cup Brown Sugar (Sucanat - from the health food store is also a good substitute)
1 cup Whole-wheat flour
3/4 cup Grape Nuts (cold cereal)
1/2 cup Unbleached white flour
2 teasp. Baking powder
3/4 teasp. Salt
1/2 teasp. Baking soda
1/2 teasp. Cinnamon, ground
4 oz. Crushed pineapple, canned
1 tablesp. Egg Replacer (Ener-G brand if you can obtain it from the local food store. If not, 1 tablesp. is the equiv. of 1 egg I believe)
4 tablesp. Water (only if using powdered Ener-G egg replacer)
1 cup Walnuts or pecans, chopped
Directions:
In a blender, combime bananas, tofu, oil, vanilla, and sweetener and process until smooth and creamy. Mix whole wheat flour, grape nuts, white flour, baking powder, salt, baking soda, and cinnamon in a bowl. Add blender ingredients and well-drained pineapple to the dry ingredients and stir gently. Whisk egg replacer with water 2 or 3 minutes until foamy and fold into batter. Stir in the nuts last. Pour batter into a loaf pan prepared with cooking spray and bake at 350 deg. for 55 to 60 minutes (or until knife test is moisture free).
To make Hawaiian Banana-Nut "Muffins", increase baking powder to 1 tablesp., fill "heavy duty" muffin tins 3/4 full, sprinkle additional finely chopped nuts on top. Bake at 375 deg. for 20 to 25 minutes. Then enjoy!!!
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