These super Moist Vegan Banana Bread Tofu Brownies combines rich cocoa, sweet ripe bananas, and creamy nut butter with a whole block of tofu for added plant-based protein. Soft, chocolatey, and sweetened with bananas and dates, these tofu banana bread brownies are easy to make without eggs, dairy, or added oil.
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Jump to:
- 🔍 Quick Look: Vegan Banana Bread Tofu Brownies
- 👩🏽⚕️ Dietitian's Note
- 👩🏼🌾 Ingredients
- 🌱 Substitutions
- 📝 How to Make Vegan Banana Bread Tofu Brownies
- ✔️ Storage & Meal Prep Tips
- 🌿 More Banana Bread Recipes
- 🙋🏽♀️ Recipe FAQs
- 🍽️ Related Recipes
- 👩🏽🍳 Made this recipe?
- ⚖️ Convert the Recipe to Metric (g & mL)
- Vegan Banana Bread Tofu Brownies Recipe
- 🛍️ Shop Recipe Cookware and Ingredients
- 💬 Comments
🔍 Quick Look: Vegan Banana Bread Tofu Brownies
- ⏱️ Hands On Time: 10 minutes
- 🎛️ Cook Time: 55 minutes
- 👥 Servings: 8
- 📊 Calories: ~288 kcal (based on nutrition panel)
- 👩🏽🍳 Flavor Profile: Rich chocolate, sweet banana, and a hint of nuttiness, with a soft, moist texture.
- 💪🏼 Nutrition: 13 grams of protein, 7 grams of fiber.
- ⭐ Difficulty: Easy-blend, mix, and bake.
👩🏽⚕️ Dietitian's Note
A tofu brownie is an easy way to work more plant-based protein into dessert without protein powder. This recipe uses 14 ounces of extra-firm tofu, with additional protein from the nut butter, oat flour, and soy milk if you choose it.
Bananas and dates provide sweetness along with fiber. Because there's no added sugar to balance the cocoa, use very ripe bananas with plenty of brown spots. They're essential for the flavor of these brownies.
Why You'll Love This Recipe:
These Vegan Banana Bread Tofu Brownies are delicious and easy to slice. Plus, they're:
- Super moist: Blended bananas, tofu, and nut butter keep the center soft.
- A protein boost: A whole block of extra-firm tofu blends directly into the batter.
- Sweetened with fruit: No granulated sugar or maple syrup.
- Vegan and gluten-free: Made without eggs or dairy, using sorghum flour and certified gluten-free oat flour.
- Easy to make: Blend the wet ingredients, fold into the dry ingredients, and bake.
- Freezer-friendly: Slice and freeze for a ready-to-go chocolate snack.
👩🏼🌾 Ingredients
Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.
- Bananas: Use very ripe, heavily speckled bananas for sweetness and moisture. Mash first, then measure 2 cups. Banana sizes vary, so the measured amount matters more than the number.
- Dates: Soften in hot water, drain, remove the pits, and tear into pieces before blending. Date size affects sweetness; use the same variety each time for consistent results.
- Nondairy milk: Helps the thick mixture blend smoothly. Unsweetened soy milk adds a little more protein.
- Extra-firm tofu: Drain and pat dry with a clean kitchen towel. There's no need for extended pressing. Break into chunks so it blends more easily.
- Smooth peanut or almond butter: Adds richness. Peanut butter brings a more noticeable flavor, while almond butter lets the chocolate and banana take the lead.
- Vanilla extract: Rounds out the cocoa and fruit flavors.
- Oat flour: Gives these banana bread brownies a gentle oat flavor. Use certified gluten-free oat flour if needed.
- Sorghum flour: A naturally gluten-free flour that adds structure. Use it alongside the oat flour as written for the most predictable result. (See substitutions.)
- Unsweetened cocoa powder: Use natural unsweetened cocoa powder for this version.
- Baking powder, baking soda, and apple cider vinegar: Help lift the thick batter. Add the baking soda and vinegar at the end, then transfer the batter straight to the oven.
See the printable recipe card below for quantities.
🌱 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Sorghum flour: Try the same amount of buckwheat flour or millet flour. Keep the oat flour unchanged.
- Peanut butter: Use smooth almond butter, tahini, or sunflower seed butter.
- Soy milk: Substitute any unsweetened nondairy milk.
- Dates: Substitute the 3 dates with 2 tablespoons maple syrup. The brownies may be slightly softer.
- Extra-firm tofu: Try firm tofu for a softer, less dense texture. Drain and pat dry thoroughly.
📝 How to Make Vegan Banana Bread Tofu Brownies
The complete recipe with exact amounts is below. These additional tips will help you get the best results.
- Use very ripe bananas. Yellow bananas with few spots won't provide as much sweetness.
- Measure the mashed banana. Too much can leave the center overly wet.
- Blend thoroughly. Use your blender's tamper, if provided, to push the ingredients toward the blades until the tofu and dates are completely smooth.
- Add milk sparingly. If needed for blending, add nondairy milk 1 tablespoon at a time-too much can leave the brownies overly wet.
- Spoon the flour and cocoa powder into the measuring cups, then level off the top with a knife.
- Whisk the dry ingredients well. Evenly distribute the flours, cocoa, and baking powder before adding the blended mixture.
- Combine: Add the blended mixture to the dry ingredients.
- Fold until no dry flour remains. The batter should be thick.
- Finish the batter: Sprinkle the baking soda evenly over the batter and pour the vinegar over it. Quickly fold until incorporated.
- Immediately transfer to the pan and smooth the top. Add a sprinkle of ground pumpkin seeds or hemp hearts as desired.
- Use a nonstick pan or line a pan with parchment paper. Bake for approximately 55 minutes, until the center is set and a tester inserted into the middle comes out without wet batter.
- Let cool completely before slicing.
For serving: Enjoy with chia jam, a drizzle of nut butter, or a dollop of thick nondairy yogurt and fresh berries.
✔️ Storage & Meal Prep Tips
Refrigerate: Once completely cool, store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze individual squares for up to 3 months, with parchment between layers to prevent sticking. Thaw in the refrigerator and gently warm before serving, if desired.
🌿 More Banana Bread Recipes
This Healthy Banana Bread is moist, tender, and naturally sweet with rich banana flavor and warm cinnamon.
My High Protein Banana Bread is incredibly moist and tender, with rich banana flavor and just the right amount of natural sweetness.
This Gluten-Free Vegan Banana Bread is incredibly moist, tender, and naturally sweet, with rich banana flavor and juicy blueberries in every bite.
Not your typical banana bread. My Banana Loaf with Yogurt is flour-free, naturally sweetened with bananas and dates, boosted with plant protein, and made extra tender with yogurt instead of oil.
🙋🏽♀️ Recipe FAQs
Replace the eggs and dairy with ingredients that provide moisture, richness, and structure. In this recipe, blended tofu, bananas, nut butter, and nondairy milk do that work.
Tofu has a mild flavor. Blend it completely smooth with the bananas, cocoa, nut butter, and vanilla so there are no visible pieces in the batter.
Use extra-firm tofu for this recipe. Silken tofu contains more moisture and may change how the brownies set.
This version is made with sorghum flour and oat flour. Use certified gluten-free oat flour and check the other ingredient labels if you need the recipe to be gluten-free.
Too much banana, underbaking, or slicing while warm can contribute to a gummy center. Measure the banana carefully, bake until there's no wet batter on the tester, and cool completely before slicing.
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Vegan Banana Bread Tofu Brownies Recipe
Ingredients
- 3 Medjool dates
- 2 cups mashed bananas about 4 very ripe bananas
- ½ cup nondairy milk
- 14 ounces extra-firm tofu drained and patted dry
- 2 tablespoons peanut butter or nut or seed butter, or tahini
- 2 teaspoons vanilla extract
- ¾ cup plus 2 tablespoons oat flour
- 1 cup sorghum flour see notes
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons apple cider vinegar
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EQUIPMENT
- Blender
- Baking dish (see notes)
Instructions
- Soak the dates: Soak in hot water for 10 minutes to soften. Drain, remove the pits, and tear into smaller pieces for easier blending.
- Preheat the oven to 350°F (175°C). Line an baking pan with parchment paper. See notes for sizing.
- Measure: Mash the bananas and measure 2 cups.
- Drain the tofu: Drain and pat dry with a clean kitchen towel, and break into chunks.
- Blend: Blend the milk, bananas, dates, tofu, nut butter, and vanilla until completely smooth. Use the blender's approved tamper, or stop and scrape down the sides as needed.
- Combine: Whisk the oat flour, sorghum flour, cocoa powder, baking powder, and salt in a large bowl. Fold in the blended mixture until no dry flour remains.
- Finish the batter: Sprinkle the baking soda evenly over the batter and pour the vinegar over it. Quickly fold until incorporated. Immediately transfer to the pan and smooth the top. Transfer the pan to the oven and bake right away for the best rise.
- Bake: Bake for approximately 55 minutes, or until the top is set and springs back lightly when gently pressed. Let cool completely before slicing.
- Cool: Cool completely in the pan before lifting out and slicing into 12 squares.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
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Marsha Lyall says
Could you use all oat flour instead of sorghum flour? Sorghum is very expensive
Nisha Melvani, RDN says
I haven’t tested these with all oat flour, but it may make the brownies denser and a little gummy. For a more affordable option, if you don’t need them gluten-free, try replacing the 1 cup sorghum flour with 3/4 cup (90 g) whole-wheat flour, keeping the oat flour as written. Hope that helps!
Sally says
I'm looking forward to trying these and wondering if you can freeze them? That's if I don't eat them all!! Thanks
Nisha Melvani, RDN says
Yes I think this should be fine- but I have nt tested it.
Claudia says
Ok this is bad. I had all intentions of making the brownies but after I had the blended batter of the bananas, tofu, milk, dates...I started scooping it out and tasted it. I couldn't stop eating it. Omg this is like the banana pudding of old days. Like the banana pie with whipped cream type of filling. This is AMAZING. anyways, I didn't end up making the brownies because I had about a cup of this instead of my breakfast because it's so so delicious. I'll get to them next time but I can only imagine they'll be as good as the batter LOL
Nisha Melvani, RDN says
This made me laugh! You’ve accidentally created banana pudding, and now I want to try it! So glad you loved it—even if it never made it to the oven. Hopefully the next batch makes it that far!
Jim R says
Another great recipe! Made them in an 8x8 pan and baked them for about 50 minutes, and used 5 Medjool dates. They are really good, subtly sweet. It's so nice to have a tasty healthy protein treat!
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you for your detailed comment. It's very helpful.
Buna says
Your recipe calls for an 8" square pan, but then the notes say 9" x 6"!
I liked this as a breakfast loaf as it's not very sweet and somewhat on the drier side. It was great with a drizzle of tofu yogurt and soy milk mixed with protein powder!
Nisha Melvani, RDN says
Thank you for catching that pan-size discrepancy—I’ll check and correct it! I’m glad you enjoyed it as a breakfast loaf, and your yogurt topping sounds delicious. A larger pan can make the batter shallower and bake faster, which may have contributed to the drier texture.
Brian says
Is there a sodium free alternative to baking powder & baking soda?
Nisha Melvani, RDN says
Yes! Look for sodium-free baking powder made with potassium bicarbonate; use the amount directed on its label.For baking soda, food-grade potassium bicarbonate is a sodium-free alternative, though the substitution may need adjusting for the recipe.These alternatives often contain potassium, so check before using them if you have kidney disease or need to limit potassium.
Christy Brockett says
Pretty easy recipe. I thought they were moist and fudgy. I used an 8x8 square pan so they were quite tall and dense but in a good way. Satisfies chocolate cravings without refined sugar. I’ll make them again for sure.
Nisha Melvani, RDN says
Thank you for making them and leaving a review! The tofu adds such a nice richness, and I’m glad the fruit sweetness was enough to satisfy that chocolate craving!
Teo says
Super tasty. I just swapped sorghum flour with brown rice flour and baked it as loaf cake - 70-75 minutes in the oven
Nisha Melvani, RDN says
Thank you for sharing your adjustments! It’s helpful to know brown rice flour worked and to have a baking time for a loaf version. Glad you enjoyed it!
Haley says
Is it possible to make a half batch of this? Do I need to change the bake time?
Nisha Melvani, RDN says
Yes! Halve all the ingredients and use a smaller pan, such as a 6-inch round pan, or a loaf pan, or use glass meal-prep rectangular container to keep a similar batter about 2 inches high. Keep the oven at 350°F and start checking around 40 minutes—the baking time won’t necessarily halve. Look for a set center that springs back lightly, and let cool completely before slicing.
Marisa says
Loved it! I did add dairy free chocolate chips 😄 really nice springy texture too. My family and I loved it—will be making again!
Nisha Melvani, RDN says
So happy you and your family loved them! Dairy-free chocolate chips sound like a delicious addition. Thank you for sharing—and I’m thrilled they’ll be on repeat!