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Berry Banana Bread

Makes one large loaf/20,1.5 oz./42g slices


  • 2 tablespoons butter
  • 2 tablespoons flax meal
  • 3 tablespoons vegetable oil  
  • 2/3 cup granulated sugar 
  • 1 large egg*      
  • ¼ cup (2 oz.) silken tofu*   
  • ½ teaspoon finely grated fresh orange peel
  • 1 cup mashed ripe banana
  • 1 ½ cups berries of choice—fresh/frozen—may be mashed
  • ½ cup chopped nuts (optional)  

    In separate bowl, whisk to blend dry ingredients

  • 2 cups whole wheat flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt   



Directions: Preheat the oven 350
° F.
1. Grease the bottom  and lower sides of one, 8 ½ X 4 ½ -in loaf pan. 

2. Cream the butter, flax meal and sugar together until smooth.  Beating on medium high,  drizzle in the oil and add the egg, tofu and orange peel.  Continue beating on high until fluffy.

3. Add the mashed banana; blend on low.

4.  Spoon in the dry mixture and mix on low

5.  Bake in the center of the oven for 55 to 65 minutes at 350 ° F.  Center tests done at (200 ° F). Cool loaf 5 minutes; remove from pan and cool on wire rack.  Wrap and freeze or slice.
*NOTE: 2 large eggs may be used OR ½ cup silken tofu for 2 eggs

Recipe developed for 2008 Kansas Nutrition Conference—
Nutrition Break Wholegrain Breads
Recipe by Sharon Davis, Family & Consumer Sciences Education

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