WET

• 3/4 cup puréed Mori-Nu Plus Fortified Tofu (refrigerate remaining tofu)
• 1 cup mashed ripe bananas (2-3 bananas)
• 3/4 cup sugar
• 1/4 cup coconut oil, melted
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

DRY

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

ADD-IN (OPTIONAL)

• 3/4 cup chopped walnuts

GARNISH (OPTIONAL)

• Banana slices
• Strawberry slices

1. Preheat oven to 350°F and line loaf pan with parchment paper or spray with non-stick spray.
2. To purée tofu, process in a blender until smooth and no lumps remain. Use 3/4 cup for this recipe and refrigerate remaining tofu.
3. In a medium bowl, add all wet ingredients including puréed tofu, then mix well.
4. In a large bowl, whisk together dry ingredients.
5. Add wet ingredients to dry ingredients. Mix until just combined. Do not over-mix!
6. Fold in chopped walnuts.
7. Pour batter into prepared loaf pan, then top with banana and strawberry slices.
8. Bake for 1 hour or until skewer inserted in center comes out mostly clean.
9. Remove from oven and allow to cool in pan for 10 minutes, then cool completely on wire rack before serving.

• Purée a full package of Mori-Nu Plus Fortified Tofu, then divide as needed for this recipe and other recipes. Refrigerate any remaining tofu.
• Bananas should be super ripe with brown spots on the peel, but not rotten.
• To mash bananas, simply peel them, then mash with a fork.
• Pecans or macadamia nuts can be used in place of walnuts.
• To prevent a soggy top, cut banana and strawberry slices thinly for garnish (about 1/4" thick), as they release a lot of moisture.
• Fully cooled bread will be easier to slice.
• PLANT-BASED: Mori-Nu Plus Fortified Tofu is an excellent egg and dairy replacement in baked goods. It makes this banana bread moist while adding a nutritional boost.
• GLUTEN-FREE: We used gluten-free 1-to-1 baking flour with great results! Mori-Nu Plus Fortified Tofu is Certified Gluten Free