These super Moist Vegan Banana Bread Tofu Brownies combines rich cocoa, sweet ripe bananas, and creamy nut butter with a whole block of tofu for added plant-based protein. Soft, chocolatey, and sweetened with bananas and dates, these tofu banana bread brownies are easy to make without eggs, dairy, or added oil.
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- 🔍 Quick Look: Vegan Banana Bread Tofu Brownies
- 👩🏽⚕️ Dietitian’s Note
- 👩🏼🌾 Ingredients
- 🌱 Substitutions
- 📝 How to Make Vegan Banana Bread Tofu Brownies
- ✔️ Storage & Meal Prep Tips
- 🌿 More Banana Bread Recipes
- 🙋🏽♀️ Recipe FAQs
- 🍽️ Related Recipes
- 👩🏽🍳 Made this recipe?
- ⚖️ Convert the Recipe to Metric (g & mL)
- Vegan Banana Bread Tofu Brownies Recipe
- 🛍️ Shop Recipe Cookware and Ingredients
- 💬 Comments
- ⏱️ Hands On Time: 10 minutes
- 🎛️ Cook Time: 55 minutes
- 👥 Servings: 8
- 📊 Calories: ~288 kcal (based on nutrition panel)
- 👩🏽🍳 Flavor Profile: Rich chocolate, sweet banana, and a hint of nuttiness, with a soft, moist texture.
- 💪🏼 Nutrition: 13 grams of protein, 7 grams of fiber.
- ⭐ Difficulty: Easy-blend, mix, and bake.
👩🏽⚕️ Dietitian’s Note
A tofu brownie is an easy way to work more plant-based protein into dessert without protein powder. This recipe uses 14 ounces of extra-firm tofu, with additional protein from the nut butter, oat flour, and soy milk if you choose it.
Bananas and dates provide sweetness along with fiber. Because there’s no added sugar to balance the cocoa, use very ripe bananas with plenty of brown spots. They’re essential for the flavor of these brownies.
Why You’ll Love This Recipe:
These Vegan Banana Bread Tofu Brownies are delicious and easy to slice. Plus, they’re:
- Super moist: Blended bananas, tofu, and nut butter keep the center soft.
- A protein boost: A whole block of extra-firm tofu blends directly into the batter.
- Sweetened with fruit: No granulated sugar or maple syrup.
- Vegan and gluten-free: Made without eggs or dairy, using sorghum flour and certified gluten-free oat flour.
- Easy to make: Blend the wet ingredients, fold into the dry ingredients, and bake.
- Freezer-friendly: Slice and freeze for a ready-to-go chocolate snack.
👩🏼🌾 Ingredients
Below, I share ingredient notes from both a nutrition expert’s and trained chef’s perspective.
- Bananas: Use very ripe, heavily speckled bananas for sweetness and moisture. Mash first, then measure 2 cups. Banana sizes vary, so the measured amount matters more than the number.
- Dates: Soften in hot water, drain, remove the pits, and tear into pieces before blending. Date size affects sweetness; use the same variety each time for consistent results.
- Nondairy milk: Helps the thick mixture blend smoothly. Unsweetened soy milk adds a little more protein.
- Extra-firm tofu: Drain and pat dry with a clean kitchen towel. There’s no need for extended pressing. Break into chunks so it blends more easily.
- Smooth peanut or almond butter: Adds richness. Peanut butter brings a more noticeable flavor, while almond butter lets the chocolate and banana take the lead.
- Vanilla extract: Rounds out the cocoa and fruit flavors.
- Oat flour: Gives these banana bread brownies a gentle oat flavor. Use certified gluten-free oat flour if needed.
- Sorghum flour: A naturally gluten-free flour that adds structure. Use it alongside the oat flour as written for the most predictable result.
- Unsweetened cocoa powder: Use natural unsweetened cocoa powder for this version.
- Baking powder, baking soda, and apple cider vinegar: Help lift the thick batter. Add the baking soda and vinegar at the end, then transfer the batter straight to the oven.
See the printable recipe card below for quantities.
🌱 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Peanut butter: Use smooth almond butter, tahini, or sunflower seed butter.
- Soy milk: Substitute any unsweetened nondairy milk.
- Dates: Substitute the 3 dates with 2 tablespoons maple syrup. The brownies may be slightly softer.
- Oat and sorghum flours: Keep this combination for the most predictable texture. Other flour combinations haven’t been tested.
- Extra-firm tofu: Try firm tofu for a softer, less dense texture. Drain and pat dry thoroughly.
📝 How to Make Vegan Banana Bread Tofu Brownies
The complete recipe with exact amounts is below. These additional tips will help you get the best results.
For serving: Enjoy with chia jam, a drizzle of nut butter, or a dollop of thick nondairy yogurt and fresh berries.
✔️ Storage & Meal Prep Tips
Refrigerate: Once completely cool, store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze individual squares for up to 3 months, with parchment between layers to prevent sticking. Thaw in the refrigerator and gently warm before serving, if desired.
🌿 More Banana Bread Recipes
This Healthy Banana Bread is moist, tender, and naturally sweet with rich banana flavor and warm cinnamon.
My High Protein Banana Bread is incredibly moist and tender, with rich banana flavor and just the right amount of natural sweetness.
This Gluten-Free Vegan Banana Bread is incredibly moist, tender, and naturally sweet, with rich banana flavor and juicy blueberries in every bite.
Not your typical banana bread. My Banana Loaf with Yogurt is flour-free, naturally sweetened with bananas and dates, boosted with plant protein, and made extra tender with yogurt instead of oil.
🙋🏽♀️ Recipe FAQs
How do you make a chocolate brownie recipe vegan?
Replace the eggs and dairy with ingredients that provide moisture, richness, and structure. In this recipe, blended tofu, bananas, nut butter, and nondairy milk do that work.
Can you taste the tofu?
Tofu has a mild flavor. Blend it completely smooth with the bananas, cocoa, nut butter, and vanilla so there are no visible pieces in the batter.
Can I use silken tofu?
Use extra-firm tofu for this recipe. Silken tofu contains more moisture and may change how the brownies set.
Are banana bread brownies gluten-free?
This version is made with sorghum flour and oat flour. Use certified gluten-free oat flour and check the other ingredient labels if you need the recipe to be gluten-free.
Why are my brownies gummy?
Too much banana, underbaking, or slicing while warm can contribute to a gummy center. Measure the banana carefully, bake until there’s no wet batter on the tester, and cool completely before slicing.
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⚖️ Convert the Recipe to Metric (g & mL)
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Vegan Banana Bread Tofu Brownies Recipe
Super moist vegan banana bread tofu brownies. High-protein, gluten-free, rich in chocolate flavor, and sweetened with bananas and dates.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Healthy Treat, Snack
Cuisine Vegan
Servings 8 servings
Calories 288 kcal
- 3 Medjool dates
- 2 cups mashed bananas about 4 very ripe bananas
- ½ cup nondairy milk
- 14 ounces extra-firm tofu drained and patted dry
- 2 tablespoons peanut butter or nut or seed butter, or tahini
- 2 teaspoons vanilla extract
- ¾ cup plus 2 tablespoons oat flour
- 1 cup sorghum flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons apple cider vinegar
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Blender
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Baking dish (see notes)
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Soak the dates: Soak in hot water for 10 minutes to soften. Drain, remove the pits, and tear into smaller pieces for easier blending.
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Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
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Measure: Mash the bananas and measure 2 cups.
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Drain the tofu: Drain and pat dry with a clean kitchen towel, and break into chunks.
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Blend: Blend the milk, bananas, dates, tofu, nut butter, and vanilla until completely smooth. Use the blender’s approved tamper, or stop and scrape down the sides as needed.
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Combine: Whisk the oat flour, sorghum flour, cocoa powder, baking powder, and salt in a large bowl. Fold in the blended mixture until no dry flour remains.
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Finish the batter: Sprinkle the baking soda evenly over the batter and pour the vinegar over it. Quickly fold until incorporated. Immediately transfer to the pan and smooth the top.
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Bake: Bake for approximately 55 minutes, or until the top is set and springs back lightly when gently pressed. Let cool completely before slicing.
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Cool: Cool completely in the pan before lifting out and slicing into 12 squares.
Bananas: Because there’s no added sugar to balance the cocoa, use very ripe bananas with plenty of brown spots. They’re essential for the flavor of these brownies.
Sorghum flour is a naturally gluten-free whole-grain flour that adds fiber and structure while keeping the cake tender. It has a mild, slightly sweet flavor that works well with cocoa without competing. Find sorghum flour at your local health foods store or here, under ‘Shop Healthy Ingredients’.
I recommend using sorghum flour for the tested texture, or try a 1:1 substitution with millet flour. If gluten-free is not required, ¾ cup (90 g) whole-wheat flour should work as a 1:1-by-weight substitute, though the texture may differ slightly.
Baking dish: I used a 9 × 6½ × 2-inch baking dish, with the batter height under 2 inches deep. An 8-inch square or 9-inch round pan will also work; the cake will be slightly thinner, so start checking for doneness a few minutes earlier. Most baking pans will work if you keep the batter under 2 inches deep. The one I used is shown here.
Calories: 288kcal | Carbohydrates: 43g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 585mg | Fiber: 7g | Sugar: 14g | Calcium: 120mg | Iron: 2mg
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
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