1/2 c. soft tofu
3/4 c. honey
1/4 c. sunflower or safflower oil
1 tsp. vanilla extract
1 c. mashed ripe banana
egg replacer for one egg
2 c. whole-wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
dash of salt
1 tbsp. poppy seeds

Preheat oven to 350°F.

In a food processor, cream tofu, sweetener, oil, vanilla extract, egg replacer 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 9x5x3-inch loaf pan.

Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.

Yields 1 loaf.