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
- 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 8-inch square baking pan with parchment paper.
- 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.
- 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
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 is a naturally gluten-free whole-grain flour that adds fiber and structure while keeping the cake tender. It has a mild, slightly sweet flavor that works well with cocoa without competing. Find sorghum flour at your local health foods store or here, under 'Shop Healthy Ingredients'.
I recommend using sorghum flour for the tested texture, or try a 1:1 substitution with millet flour. If gluten-free is not required, ¾ cup (90 g) whole-wheat flour should work as a 1:1-by-weight substitute, though the texture may differ slightly.
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.
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
