Try this Cranana-Nut Bread recipe, or contribute your own.
Suggest a better descriptionWHEAT- AND GLUTEN-FREE MAKES 1 LOAF (16 SLICES) VEGAN Because soy flour is quite dense, it is used here in combination with rice and potato starch flours to produce a lighter texture in the bread. You can vary the fruit in this recipe according to personal taste, but bananas and dried cranberries are always a good choice because theyre rich in potassium and available year-round. Preheat oven to 350 degrees. Lightly oil a 8- by 41/2-inch loaf pan and set aside. In medium bowl, mix flours, baking powder and salt. In food processor, combine bananas, soy milk, oil, sugar, tofu and vanilla and process until smooth. Add banana mixture to dry ingredients and mix just until blended. Fold in cranberries and nuts. Scrape batter into prepared pan. Bake until a toothpick inserted into center comes our clean, 45 to 50 minutes. Remove to wire rack and let cool 5 to 10 minutes. Turn bread our onto rack and let cool completely. PER SLICE: 165 CAL.; 5G PROT.; 7G TOTAL FAT (1G SAT. FAT); 23G CARB.; 0 CHOL.; 83MG SOD.; 4G FIBER. By Kathleen
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 16 servings | ||
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Calories: 115 | ||
Calories from Fat: 34 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.1mg | 2 % | |
Potassium 243.5mg | 6 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 15.8g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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