Printed from DiagnosisHeart.com Article Summary Bread, Banana Cranberry Nut by Pierre S Aoukar, MD Summary:
2 c. whole wheat flour (pastry, if available)
DIRECTIONS:
1. Preheat oven according to 350 oF.
2. In a mini food processor or a blender combine silken tofu, Egg Replacer powder and water required for Egg Replacer. Blend to smooth consistency.
3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a separate bowl. Mix well, either with sifter or hand whisk.
4. Using a hand blender or Kitchen Aid (w/ batter blade), mash bananas. Add mixture from step 2, sugar and lemon peel. Blend well.
5. Lightly fold in mixture from step 3 until combined in to banana mixture. Add walnuts and cranberries at this stage if desired.
6. Bake in a 9x5x3 inch pan, greased with non-stick baking spray, for 50-60 minutes or until toothpick comes out clean. Bread should be a golden brown color all around. Cool in pan for 10 minutes. Transfer to wire rack to cool for remaining time.
7. Bread freezes well. Use as French toast bread for a gourmet touch.
Reference: Date of Article Publication:
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