Banana Date Bread

• 12 ounces firm silken tofu
• 1/2 cup light agave nectar
• 1 cup mashed ripe bananas
• 1/4 cup unsweetened apple juice
• 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
• 1 tablespoon baking powder
• 1 cup pitted dates, chopped
• 1/2 cup walnuts, chopped
• 2 tablespoons flaxseeds (optional)

1. Preheat the oven to 325F.
2. Coat a 4- by 8-inch loaf pan with nonstick canola oil spray and flour lightly.
3. In a food processor, combine the tofu, agave nectar, bananas, apple juice, vanilla extract, cinnamon, nutmeg, and canola oil.
4. Blend until smooth and creamy, about 2 to 3 minutes.
5. Sift together the flour and baking powder into a large bowl.
6. Add the tofu mixture and mix with a wooden spoon until just blended.
7. Fold in the dates, walnuts, and flaxseeds.
8. Turn the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted into the center of the loaf comes out clean.
9. Let cool in the pan for 10 to 15 minutes before transferring to a rack to cool completely.
10. Store in the refrigerator, tightly wrapped.

silken tofu, light agave, mashed ripe bananas, apple juice, vanilla, ground cinnamon, ground nutmeg, canola oil, flour, baking powder, dates, walnuts

Taken from www.epicurious.com/recipes/food/views/banana-date-bread-379318 (may not work)