I now have a great recipe for banana bread! I used the idea of tofu
instead of fat, and tried it in a regular banana bread recipe. It worked
great, the muffins rose and it weren't "sticky". Anyway, the tofu is
Mori-nu soft silken tofu. It has about 8 grams of fat for the entire
package and I used 1/2 of a package. I'm including this recipe on
the digest though, since others have already posted recipes using tofu,
which is not fatfree.
5-6 oz. (1/2 pkg) Mori-Nu Soft Silken Tofu (not lite)
3/4 cup sugar
1/2 c liquid egg substitute
1 cup unbleached flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 med-large very black bananas
1 tsp vanilla extract
1/2 cup raisins (optional)
Preheat oven to 350 degrees F
Cream tofu and sugar until well blended
Add egg substitute, beat well
Mix (or sift--I didn't) flours, salt, and baking soda in separate bowl
Add dry ingredients to wet and mix well
Stir in mashed bananas, vanilla and raisins
Spray muffin tins with "Pam" or equivilant. I made 9 muffins and baked
for 30 minutes, or until toothpick inserted into center comes out
clean.
Remove from oven, let sit for 10 minutes, then remove and let cool. I
didn't make bread, but the recipe said for a 9x5x3 loaf pan, bake for
50-60 minutes.
Hope you enjoy these as much as I did! Each muffin has about 240 cal and
1.1 gram of fat and 2.6 grams of fiber. Karen
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