This is the best vegan banana bread ever—super moist and deliciously sweet from the dates.
Recipe information
Yield
makes 1 loaf
Ingredients
12
1
1
1
2
1
1
1
1
1
1
1
2
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Coat a 4- by 8-inch loaf pan with nonstick canola oil spray and flour lightly. In a food processor, combine the tofu, agave nectar, bananas, apple juice, vanilla extract, cinnamon, nutmeg, and canola oil. Blend until smooth and creamy, about 2 to 3 minutes. Sift together the flour and baking powder into a large bowl. Add the tofu mixture and mix with a wooden spoon until just blended. Fold in the dates, walnuts, and flaxseeds. Turn the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 to 15 minutes before transferring to a rack to cool completely. Store in the refrigerator, tightly wrapped.