1/2 cup soft tofu
3/4 cup honey
1/4 cup sunflower or safflower oil
1 teaspoon vanilla extract
1 cup mashed ripe banana
1 egg or egg replacement for 1 egg
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 tablespoon poppy seeds
Preheat oven to 350 degrees F.
In a food processor, cream tofu, sweetener, oil, vanilla extract, egg or egg replacement and banana.
In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9 x 5-inch loaf pan. Bake for 30 to 35 minutes, or until a wooden pick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
Yields 1 loaf.