1/2 cup soft tofu
3/4 cup honey
1/4 cup sunflower or safflower oil
1 tsp vanilla extract
1 cup mashed ripe banana
1 egg replacer for one egg
2 cup whole-wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1 dash of salt
1 tbsp poppy seeds
A Recipe for
Easy Banana Bread
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Those who forget the pasta are condemned to reheat it. |
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
This Recipe for Easy Banana Bread is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Easy Banana Bread from the recipe cookbook of Recipes-to-go (Fruit)
He who eats alone chokes alone. |
| Proverb |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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The second day of a diet is always easier than the first. By the second day you're off it. |
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Eat little, sleep sound. |
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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Preheat oven to 350 degrees F. In a food processor, cream tofu,
sweetener, oil, vanilla, egg replacer and banana. In a bowl, combine
flour, baking powder, and baking soda. Add to food processor along
with salt and process until creamy. Pulse in poppy seeds. Pour into
an oiled 9x5x3-inch loaf pan. Bake for 30 to 35 minutes, or until
toothpick inserted in center of bread comes out clean. Cool on a
wire rack for 30 minutes before removing from pan. Yields 1 loaf.
Serves: 1
Easy Banana Bread Recipe brought to you by Recipes To-Go