These banana blondies are low fat, no dairy, egg-free, high protein, so they’re pretty healthy… but they’re also delightfully moist and sweet.
You’ve undoubtedly noticed that I bake a lot of sweet things for my family’s lunchboxes. I don’t have a problem at all with them having a slice of cake or a muffin or cookie, but it’s a question of “all things in moderation” so I occasionally try to sneak some “healthier” stuff in occasionally. I also really enjoy experimenting in the kitchen and trying interesting ingredients in new ways. A clearout of the pantry revealed a carton of silken tofu that was nearing its use-by date. After having success with the tofu mayo, I decided to try something sweet this time. And they’re absolutely awesome!
250g (2 scant cups) flour
100g (1/2 cup, lightly packed) brown (demerara) sugar
2 tsp baking powder
1/2 tsp salt
350g (12 1/3 oz) silken tofu
1 very ripe banana, mashed
120ml (1/2 cup) light olive oil
2 tsp vanilla extract
Preheat oven to 175°C (350°F). Lightly grease a 22 x 28cm (9 x 11″) baking pan.
Whisk together flour, sugar, baking powder and salt.
In a large bowl, whisk together tofu, banana, oil and vanilla. I used a handheld electric mixer to get it smooth, but it will depend on the firmness of the tofu.
Add the dry ingredients to the wet ingredients and gently fold together with a spatula, just until there are no traces of flour left. Be careful not to over mix.
Transfer the batter into the baking dish and spread to the edges. Bake for 30 minutes, until a toothpick inserted in the middle comes out with just a few crumbs.
Cut in the pan then allow to cool completely before serving.