Tofu and coconut oil keeps this eggless, dairy-free banana bread deliciously moist.
In a blender or food processor, puree tofu until smooth. Transfer to large bowl. Meanwhile, mash bananas with fork and add to tofu. Mix well.
Add sugar, water and vanilla to tofu mixture.
In a separate bowl, whisk together flour, baking powder and salt.
Combine dry and wet ingredients. Add coconut oil and mix well. Add 1/2 cup chopped walnuts to bowl. Mix thoroughly and pour into loaf pan. Top with remaining walnuts. Bake in preheated oven for 1 hour at 350 degrees.