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Bread, Banana Cranberry Nut

by Pierre S Aoukar, MD
Posted: February 21


2 c. whole wheat flour (pastry, if available)
1 tsp. baking powder
tsp. baking soda
tsp. salt
tsp. ground cinnamon
tsp. ground nutmeg
1 c. mashed banana (~ 5 medium)
1 1/8 c. lt. brown sugar
1 tsp. grated lemon (or orange) peel
Equivalent of 2 eggs using Egg Replacer (by ENER-G, instructions on box)
c. Low-Fat Firm Silken Tofu, aseptic, shelf-stable
c. chopped walnuts, optional
1/3 c. dried cranberries, optional


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.

Banana Cranberry Nut Bread, From the Recipes of Dr. Aoukar


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