Vegan Banana Bread Tofu Brownies Recipe
Super moist vegan banana bread tofu brownies. High-protein, gluten-free, rich in chocolate flavor, and sweetened with bananas and dates.
Servings: 8 servings
Calories: 288kcal
Equipment
- Blender
- Baking dish (see notes)
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
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.
Video
Notes
Bananas: 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.
Sorghum flour substitute: Sorghum gives the tested texture in this recipe. For an alternative, try an equal weight of buckwheat flour, or millet flour, keeping the oat flour unchanged. This substitution hasn’t been tested in these brownies, so the texture and baking time may vary.
Find sorghum flour at your local health foods store or here, under 'Shop Healthy Ingredients'.
Baking dish: I used a 9 × 6½ × 2-inch baking dish, with the batter height under 2 inches deep. An 8-inch square or 9-inch round pan will also work; the cake will be slightly thinner, so start checking for doneness a few minutes earlier. Most baking pans will work if you keep the batter under 2 inches deep. The one I used is shown here.
Get it into the oven promptly: Preheat the oven and prepare your pan before mixing. Once the wet and dry ingredients are combined, transfer the batter to the pan and bake right away for the best rise.
Texture: The texture will be dense like a delicious chocolate bread pudding.
Nutrition
Calories: 288kcal | Carbohydrates: 43g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 585mg | Fiber: 7g | Sugar: 14g | Calcium: 120mg | Iron: 2mg
