Prep 15 mins
Cook 35 mins
This is just delicious--moist and flavorful, chock full of protein, and LOW FAT! Oh, and it's at least partly whole wheat. What more could you want?!? This is a great way to work soy into your diet stealthily. :) Oh, and the secret ingredient is tofu. It replaces the fat in traditional recipes, and does a darn good job of it, too! :P Feel free to leave out the nuts. From "Tofu Quick & Easy"
- 2 medium ripe bananas
- 1⁄2 lb soft tofu, drained
- 1⁄2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped walnuts (optional)
- Preheat oven to 350°F.
- Spray a 8.5 x 4.5 x 2" loaf pan with cooking spray.
- Line pan with foil, letting edges overhang, and spray foil with cooking spray.
- Blend or beat the tofu and bananas together in a food processor or mixer until smooth.
- Scrape down the sides.
- Add sugar and vanilla.
- Process until fully blended.
- In a medium bowl, mix together flours, baking powder, baking soda, and salt.
- Add flour mixture to the banana mixture and beat or pulse in a food processor just until smooth.
- By hand, fold in walnuts, if using.
- Spread batter into prepared pan.
- Bake for 30-35 minutes until lightly browned, springy to the touch, and a toothpick inserted into the center comes out clean.
- Cool in pan on a wire rack for 30 minutes.
- Remove from pan.
- Peel off the foil and let the cake fully cool on the wire rack.
Moist and pretty healthy! My kids just gobbled it up for breakfast.
Used mini chocolate chips, but no walnuts although I wish I had. But I'm on weight watchers and was looking to keep the points low. I made these into muffins and it made 12 at 4 points each. Very moist and tasty but stuck to the muffin paper, even though I sprayed them. Maybe needed to let them cool longer, but couldn't wait! Love the taste of banana and chocolate and made for a healthy breakfast or snack.
Yum. Looking for a nice way to use up my last box of tofu before the move and came upon this. And it used up some of my bananas in the banana graveyard (aka the freezer) so it was a win! I left out the nuts and used a white/wheat combo. This was dense and a tad spongy, but had lovely flavor that we all really enjoyed on a lazy afternoon! (I used 3/4 of a small aeseptic package of light silken tofu.)