Banana Cranberry Walnut Loaf

2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup margarine
1 cup brown sugar
3/8 cup soft tofu
1 large or 1-1/2 medium very ripe banana
1 tbsp soft tofu + 1-1/2 tsp white vinegar, mixed together
1 tsp pure vanilla extract
2 cups cranberries, fresh or frozen
1 cup walnuts

1. Preheat the oven to 325°F.
2. Whisk together the flour, baking soda and salt in a medium bowl.  Set aside.
3. Combine the margarine and sugar in a large bowl, and mix well using a mixer or hand-held immersion blender.
4. Add the soft tofu, banana, tofu+vinegar mixture, and vanilla to the wet mix.  Blend well.
5. Add the dry flour mix to the wet mix and stir until moistened.
6. Add the cranberries and walnuts and stir.
7. Scrape the batter into a greased 9×5 loaf pan.  Bake for 55 to 65 minutes or until the bread is golden and springs back when pressed lightly in the middle.
8. Set the pan on a wire rack and cool for 10 minutes.  Unmold the bread and cool completely, top side up.

Tagged as: baking soda, banana, brown sugar, cranberries, flour, margarine, soft tofu, vanilla, walnuts, white vinegar