Directions

1. Preheat oven to 350 degrees Fahrenheit or (175C) or if using a dark pan, set temperature to 325F (163C)
   

2. In a medium mixing bowl, cream sugar (or Monkfruit) with the butter and tofu.

3. Add the mashed bananas to the mixture.
   

4. Add vinegar to milk and yoghurt in a measuring cup. Stir a few times until it begins to curdle then add to the banana mixture.
   

5. In a separate small bowl, mix the flour and baking soda together. Then add the flour and baking soda mixture to the banana mixture and stir until thoroughly mixed but do not over mix. Fold in nuts and mix slightly.
   

6. Pour into a greased and floured 8”x4” (20.32 centimetres X 10.15 centimetres) loaf pan. Push the batter slightly higher at the edges than at the center. Place the cut bananas on top touching each other. They will move apart as the loaf rises.
   

7. Bake 1 hour to an hour and 20 minutes or until a toothpick inserted in the center comes out clean. Check after 1 hour and do not under bake or it will fall after it cools.
   

8. Remove from oven and let cool for an hour before serving.