Banana Sauce:

Places bananas, tofu, soy milk and honey into a blender, mixing until smooth. Add lemon juice to taste and blend further.

Dried Apricot and Cranberry Sauce:

Blend the thawed cranberries with 180mL water until pureed, then pass through a sieve into a saucepan. Add the remaining ingredients, bring to the boil, reduce the heat and simmer for 8-10 minutes, or until slightly thickened.

The sauce will thicken further on standing, as the dried fruit absorbs the liquid.

Wholemeal Waffles:

Combine bananas, oil, soy milk and vanilla in a bowl and whisk to a thick paste. Sift the dry ingredients into a separate bowl, add sea salt and mix until combined. Add to the banana mixture in three batches, stirring well.

In a clean bowl, whisk egg whites until soft peaks form. Using a large rubber spatula, fold one-third of egg whites into batter to gently loosen the mixture, then fold in the remaining egg whites until incorporated.

Cover and refrigerate for 20 minutes.

Heat a waffle maker and add 1 cup batter to the machine. Close the lid and cook for about 5 minutes, or until golden. Keep the machine warm and repeat with the remaining batter.

To Serve:

Spoon the banana sauce into the centre of each plate, spreading it with the back of a spoon to make a 15cm circle. Place half a waffle just off centre on the sauce.

Top each waffle with half a banana and a spoonful of cranberry sauce, then repeat this layering with the other half.

Scatter with walnuts and mint leaves. Serve immediately.