OK... *drum roll**
From my very picky 11-year-old son, who is an omni and hates tofu...
"Delicious! Best you've ever made....*can't talk because mouth too full*
*still doesn't know the cake is vegan, hehehe...*
I used 1 cup all-purpose flour and 1 cup multigrain (for bread) flour
I used almost 12 oz of light silken tofu (firm) blended first
I used 1/2 cup walnuts, and because we are chocoholics, 1/2 cup bittersweet (71%) Coco Camino (fair trade) chocolate, chopped not too fine
The bread rose very well (more than expected) and I was a little worried that the lite tofu might have more water/less fat and therefore change the consistency. I checked after 50 minutes, still needed baking, baked for another 10, still wasn't sure.... baked for ANOTHER 10, looked good!
Let cool for 10 minutes in the pan, removed from pan, let cool for 30 minutes...
Still warm but VERY YUMMY. A TRUE "VEGAN CONVERSION" cake to bring to an office party, potluck whatever
BTW my 3 bananas were not super ripe, still edible.
From the son, just now "Can I have some more?"