Vegan Banana Bread - VeggieBoards
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#1 Old 11-06-2004, 03:27 AM
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Vegan Banana Bread



By: http://www.peta2.com

Category: Breads

This recipe is suitable for a: vegetarian/vegan diet.



Ingredients:

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3/4 cup tofu

1 cup of sugar

1/4 cup oil

1 tsp. vanilla

1 cup ripe bananas, mashed

2 cups whole wheat flour (or any other flour)

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup walnut pieces





Instructions:

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Preheat the oven to 350°F. Blend the tofu in a blender until smooth and creamy. Pour into a mixing bowl and beat in the sugar, oil, vanilla, and bananas. In a different bowl, mix together the flour, baking soda, baking powder, and salt. Beat everything together, then fold in the walnuts. Pour into an oiled or greased loaf pan. Bake for about 1 hour.





Additional comments:

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#2 Old 01-31-2006, 11:42 PM
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a way to use up all the house bananas that have been or are ready to be frozen
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#3 Old 02-01-2006, 05:45 AM
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any way to bread-machinize this?
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#4 Old 02-01-2006, 12:49 PM
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This looks great, I will have to try it out. Thanks!
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#5 Old 02-01-2006, 12:51 PM
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Does the tofu type matter, since it's going to be blended anyway, or is silken the best for this kind of thing?

*this space not for sale*
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#6 Old 02-01-2006, 01:25 PM
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Another sneaky way to eat tofu! (I used silken lite....)

My first try at this recipe is in the oven as I write this

Will give you (very critical kids) feedback ASAP

more to follow....
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#7 Old 02-01-2006, 02:47 PM
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looking forward to it veggiefriend~!



I have to wait for my bananas to finish turning a bit more brown, and they are now too brown for my daughter to eat..lol
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#8 Old 02-01-2006, 03:17 PM
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OK... *drum roll**



From my very picky 11-year-old son, who is an omni and hates tofu...



"Delicious! Best you've ever made....*can't talk because mouth too full*

*still doesn't know the cake is vegan, hehehe...*



I used 1 cup all-purpose flour and 1 cup multigrain (for bread) flour

I used almost 12 oz of light silken tofu (firm) blended first

I used 1/2 cup walnuts, and because we are chocoholics, 1/2 cup bittersweet (71%) Coco Camino (fair trade) chocolate, chopped not too fine



The bread rose very well (more than expected) and I was a little worried that the lite tofu might have more water/less fat and therefore change the consistency. I checked after 50 minutes, still needed baking, baked for another 10, still wasn't sure.... baked for ANOTHER 10, looked good!

Let cool for 10 minutes in the pan, removed from pan, let cool for 30 minutes...

Still warm but VERY YUMMY. A TRUE "VEGAN CONVERSION" cake to bring to an office party, potluck whatever

BTW my 3 bananas were not super ripe, still edible.



From the son, just now "Can I have some more?"
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#9 Old 02-01-2006, 08:17 PM
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Quote:
Originally Posted by Amy SF View Post

Does the tofu type matter, since it's going to be blended anyway, or is silken the best for this kind of thing?

Silken is the best but you could probably get away with using a tofu of medium firmness. The only issue with using firm tofu in a recipe where it is getting blended it is gets more chopped up than creamy which doesn't always give you the nice texture that you're looking for.
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#10 Old 02-02-2006, 11:26 AM
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Glad to report back that...

our Vegan Banana Bread loaf has COMPLETELY DISAPPEARED in record time!

(no crusts left, nothing!)

One question for next time: does it freeze well?
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#11 Old 02-02-2006, 07:18 PM
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Quote:
Originally Posted by veggiefriend View Post


One question for next time: does it freeze well?



not with kids in the house!



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#12 Old 02-02-2006, 11:00 PM
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PLEASE somone....bread machinize this recipe. don't have oven. excuse typping..have fractured wrist...
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#13 Old 02-07-2006, 08:13 PM
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Quote:
Originally Posted by DMZdogs View Post

PLEASE somone....bread machinize this recipe. don't have oven. excuse typping..have fractured wrist...

You'll need to do your mixing in the blender to get the batter the right consistency. Other than that, you should be able to bake it in your breadmaker without a problem. Since it's a non-yeast bread and you won't need rising time, I would try putting it on the :59 minute cycle.
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#14 Old 02-13-2006, 10:41 PM
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lol.....I'd just stick all ingredients in the machine and test it...lol My bread machine..um...in my opinion...if it can cook bread without my need to knead it, then it can move mountains. LOL



I'll test it if you'd like...or...I think the bananas would be the only real concern here, if they aren't super ripe, just make sure they are mashed before they go in. ^_^



but I'll test it
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#15 Old 04-15-2006, 02:33 PM
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this is awesome! finally a recipe even I couldn't mess up!
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#16 Old 09-03-2006, 03:52 PM
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I made this today and it is delish!



PS: Mine needed about 1 hour 15 minutes. The one gripe I have is that it seems a little TOO moist and sticky. It's yummy in the mouth but a mess to handle once it cools. I'm thinking maybe the oil needs to be reduced a little bit.
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