It can sometimes be challenging to think of new ways to incorporate protein into a vegan diet. After loving The Best Darn Brownies Ever I decided to play around with another favorite, banana bread. The consistency is a little bit different than your typical banana bread, it’s a bit thicker and, well, tofu-like. The best thing is it keeps the bread super moist – not that it lasts very long in our house!
Chocolate Banana Tofu Bread
4 very ripe Bananas (the riper they are, the more banana flavor you get!)
1 14oz package Soft Tofu
4 tbs Cocoa Powder
1/2 cup Vegetable Oil
1 cup White Sugar (you can cut this to 1/2 if you want a less-sweet version)
2 cups All-Purpose Flour (you may need up to 1/2 cup more depending on the size of your bananas!)
2 tsp Baking Powder
1/2 Banana, sliced – to use for garnish
A sprinkle of oats
- I didn’t take any in-progress pictures for this one because it’s very straight forward -
Preheat oven to 375 F. Use a small amount of vegetable oil to grease two small loaf pans. Add 4 bananas and the package of soft tofu to a mixer and set to stir (I use the whisk attachment for this recipe).
Mix until blended, then add the cocoa powder, baking powder, vegetable oil, and white sugar. Mix until smooth. Slowly add the all-purpose flour in 1/4 cup increments until it is no longer runny and well blended. You will need to add at least 2 cups, but if it still seems too runny add up to 1/2 a cup more flour.
Next, pour the mixture into two small loaf pans. Do not fill more than 1/2 way full. Jiggle the pan around up and down and back and forth to get the top of the mixture smooth. Add oats and sliced banana to make it look pretty!