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Easy Banana Bread (Vegan)

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Submitted by papa jim

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

YIELD

1 loaf

PREP

25 min

COOK

35 min

READY

1 hrs

No eggs, no butter, no dairy, and still a loaf worth slicing into. Soft tofu stands in for the eggs here, giving the crumb moisture and structure without any eggy flavor. You won’t taste it at all once it’s blended smooth with ripe banana and maple syrup in the food processor.

Whole-wheat flour gives this loaf a heartier bite than white flour versions, and the poppy seeds pulsed in at the end add little pops of texture throughout. The food processor does all the work: cream the wet ingredients first, add the dry, process until smooth, pulse in the seeds, and pour.

Let the bread cool in the pan for a full 30 minutes before turning it out. Vegan baked goods are more fragile when hot because there’s no egg protein holding things together. Patience here means clean slices instead of a crumbly mess.

Pro Tips

  • Use the ripest bananas you can find. Brown-spotted, soft, nearly black bananas give the most sweetness and strongest banana flavor.
  • Soft or silken tofu works best. Firm tofu won’t blend as smoothly and can leave the bread dense.
  • Don’t overmix once the dry ingredients are in. A few pulses in the food processor is enough. Overworking whole-wheat flour makes baked goods tough.
  • Store wrapped tightly at room temperature for 2-3 days, or freeze sliced for up to 3 months.

Variations

  • Add ½ cup chopped walnuts or dark chocolate chips with the poppy seeds.
  • Swap maple syrup for agave nectar if you prefer a milder sweetness.
  • Fold in ¼ cup shredded coconut for a tropical twist.

Ingredients

½ 118
CUP ML TOFU
soft
¾ 177
CUP ML HONEY
maple syrup
¼ 59
CUP ML SUNFLOWER OIL
or safflower oil
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML BANANAS
mashed, ripe
1
X LIQUID EGG SUBSTITUTE
for one egg, to taste *
2 473
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
1 1
DASH DASH SALT *
1 15
TABLESPOON ML POPPY SEED

Directions

Preheat oven to 350℉ (180℃).

In a food processor, cream tofu, sweetener, oil, vanilla, egg replacer and banana.

In a bowl, combine flour, baking powder, and baking soda.

Add to food processor along with salt and process until creamy.

Pulse in poppy seeds. Pour into an oiled 9×5×3 inch loaf pan.

Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean.

Cool on a wire rack for 30 minutes before removing from pan.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 600 25% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 37g 37%
Dietary Fiber 9g 38%
Sugars g
Protein 24g
Vitamin A 1% Vitamin C 9%
Calcium 17% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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