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Nutrition
Facts:
(per serving) |
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Calories 179
Total Protein 10g
Soy Protein 7g
Carbohydrates 24g
Fat 4g
Sodium 81mg
Cholesterol 0mg
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This recipe is: |
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Low
Cholesterol
Low Sodium
Vegetarian |
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Recipes - Bread
& Baked Goods
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Banana
Tea Loaf
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| Serves: 1
loaf, 10 to 12 slices, 1 slice per serving
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| Measures
Translation Table |
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| Ingredients: |
1 3/4
cups whole-wheat pastry flour
3 scoops GeniSoy®
Ultra-XT Protein Powder, or GeniSoy®
Ultra-XT Vanilla Shake
2 tsp. non-aluminum baking powder (such as
Rumford)
1 tsp. baking soda
1 1/2 cups mashed, ripe bananas (about 3 or
4 medium)
6 Tbsp. apple juice concentrate
2 Tbsp. corn oil or canola oil
2 tsp. vanilla extract
1/3 cup chopped walnuts
1/3 cup raisins or currants (optional) |
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| Instructions: |
- Preheat the oven to 350° F
- Mist an 8 1/2x4 1/2 loaf pan with nonstick
cooking spray, and set it aside
- Place the flour, protein powder, baking
powder, and baking soda in a large mixing
bowl, and stir them together
- In a medium mixing bowl, place the mashed
banana, apple juice concentrate, oil,
and vanilla
- Stir them together until they are well
combined
- Pour this liquid mixture into the flour
mixture, and stir them together to form
a very thick batter
- Stir in the walnuts and raisins or currants
- Spoon the batter into the loaf pan
- Place on the center rack of the oven
- Bake for about 50 minutes, or until
cake tester inserted in the center tests
clean.
- Remove the bread from the oven
- Turn it out of the loaf pan onto a cooling
rack, and carefully turn the bread upright
- Allow the bread to cool completely before
slicing or storing it
- Wrap the cooled bread tightly
- Store in the refrigerator for up to
7 days
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