Banana-peanut Butter Sauce
  • 1/2 of a 12-ounce package lite, firm silken tofu
  • 1 banana
  • 2 tbsp. natural peanut butter
  • 1/4-1/3 cup agave nectar, to taste
  • 1/4 tsp. vanilla
  • 1/2 tsp. lemon juice
  1. Blend all ingredients in a food processor or blender until smooth. Refrigerate until needed. The sauce will thicken in the fridge, so it's best to give it time to chill if you plan to sandwich it between layers of cake. (Just for fun, the next time I make this, I'll add a couple of drops of the beat juice to it to give it a slightly pink color.) Serve over cake.
  2. (taken from
taken from