Drive Me Bananas

I have been wanting to bake for days and tonight I finally did...after a run to Good Earth for some gluten-free products. Yes, not only am I off sugar--nothing new--I am also committed to going off wheat. Wish me luck. That's what I get for working at a holistic doctor's office (for those who didn't know, I finally gave in and got a j-o-b a couple months ago).

I took the banana date recipe from my "baking with agave" cookbook and altered it a bit, mostly due to missing ingredients. I must have done something right, because it turned out really good if I'm allowed to say so.

Here you go (this is doubled).

16 oz silken tofu
1 c. plain yogurt
1 c. agave nectar
4 mashed ripe bananas
1/2 c. water
1/4 c. applesauce
4 t. vanilla
2 t. cinnamon
1 t. nutmeg
1/2 c. coconut oil
3 1/4 c. buckwheat flour
1/4 c. almond meal
2 T. baking powder
1/2 c. pitted dates, minced (I only used 5-6 dates)
1/2 chopped walnuts
blueberries
xocia chocolate chunks

Preheat oven to 325 F. This recipe made two 4x8 bread loaf pans and three mini loaf pans. grease them. Combine tofu, yogurt, agave, bananas, water, applesauce, vanilla, cinnamon, nutmeg, and coconut oil. Blend until smooth and creamy (about 3 minutes). Sift together flour, almond meal and baking powder. Combine dry ingredients and the liquid mixture, stir until blended. Fold in dates, nuts, berries (I sprinkled nuts and berries on top). Turn batter into prepared pans and bake for 45 minutes (high altitude--adjust accordingly). For chocolate banana bread, I added 1/4 c. organic cacao powder to about 1/3 of the batter and added the chocolate chunks. SO yummy!