Banana Date Bread
Adapted from "Baking With Agave Nectar" by Ania Catalano, from www.washingtonpost.com
Ingredients
12 ounces firm silken tofu (Catalano recommends brands sold in non-refrigerated aseptic packages )
1/2 cup light agave nectar
1 cup mashed ripe bananas (about 2-3 bananas)
1/4 cup unsweetened apple juice (I used water)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup canola oil
1 3/4 cups sprouted spelt flour or sprouted whole wheat flour (I subbed whole wheat pastry flour)
1 tablespoon baking powder
Newspaper article author's additions: (Kim O-Donnell)
1/4 teaspoon salt
1 cup pitted dates, chopped (about 10 dates)
1/2 cup walnuts, chopped (I subbed pecans)
2 tablespoons flax seeds (optional)
Method
Preheat oven to 325 degrees.
Coat a 4 or 5-by-8-inch loaf pan with nonstick canola oil spray and flour lightly.
In a food processor, combine tofu, agave nectar, bananas, juice, vanilla, spices and Canola oil. Blend until smooth and creamy, two-three minutes.
In another bowl, sift together flour, baking powder and salt. Add tofu mixture and incorporate into flour until integrated.
Fold in dates, nuts and flax seeds (if using).
Pour batter into prepared pan and bake for 35-40 minutes (KOD note: It took my loaf closer to 60 minutes) or until a skewer inserted in center of loaf comes out clean.
Allow to cool in pan for 10-15 minutes before transferring to a rack to cool completely.
Store in refrigerator, tightly wrapped.
Adapted from "Baking With Agave Nectar" by Ania Catalano, from www.washingtonpost.com
Ingredients
12 ounces firm silken tofu (Catalano recommends brands sold in non-refrigerated aseptic packages )
1/2 cup light agave nectar
1 cup mashed ripe bananas (about 2-3 bananas)
1/4 cup unsweetened apple juice (I used water)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup canola oil
1 3/4 cups sprouted spelt flour or sprouted whole wheat flour (I subbed whole wheat pastry flour)
1 tablespoon baking powder
Newspaper article author's additions: (Kim O-Donnell)
1/4 teaspoon salt
1 cup pitted dates, chopped (about 10 dates)
1/2 cup walnuts, chopped (I subbed pecans)
2 tablespoons flax seeds (optional)
Method
Preheat oven to 325 degrees.
Coat a 4 or 5-by-8-inch loaf pan with nonstick canola oil spray and flour lightly.
In a food processor, combine tofu, agave nectar, bananas, juice, vanilla, spices and Canola oil. Blend until smooth and creamy, two-three minutes.
In another bowl, sift together flour, baking powder and salt. Add tofu mixture and incorporate into flour until integrated.
Fold in dates, nuts and flax seeds (if using).
Pour batter into prepared pan and bake for 35-40 minutes (KOD note: It took my loaf closer to 60 minutes) or until a skewer inserted in center of loaf comes out clean.
Allow to cool in pan for 10-15 minutes before transferring to a rack to cool completely.
Store in refrigerator, tightly wrapped.