This unusual banana bread features a delicious streusel mixture as a filling. Combining lemon juice with soymilk creates what I call “soy buttermilk,” an ingredient that can be used in a 1:1 ratio in any recipe that calls for dairy buttermilk.
- 3/4 cup enriched plain soymilk
- 1 Tbs. lemon juice
- 2 cups whole wheat pastry flour
- 1/4 cup soy flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/3 cup prune pur8Ee
- 1 cup mashed bananas
- 3/4 cup evaporated cane juice
- 1 Tbs. egg replacer powder
- 1/4 cup water
- 1 tsp. pure vanilla extract
- 1/3 cup sweetened shredded coconut for garnish
- Ground cinnamon and nutmeg for garnish
- 1/3 cup walnut pieces
- 2 Tbs. soy grits
- 2 Tbs. light brown muscovado sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Preheat oven to 350F. Spray 9x5 loaf pan with nonstick cooking spray.
- To make Bread: Stir soymilk and lemon juice together in a small glass measuring cup. Set aside. In a mixing bowl, combine the pastry flour, soy flour, baking soda, baking powder, salt and cinnamon. Set aside.
- Put prune pur8Ee in a large bowl, and, with a fork, blend with mashed bananas and cane juice. Whisk egg replacer powder and water in a small bowl until foamy. Add egg replacer and vanilla to prune-banana mixture, mixing thoroughly. Fold dry ingredients into the prune-banana mixture alternately with soymilk.
- To make Streusel: Stir together all ingredients, and set aside.
- Pour half batter into prepared pan, spread evenly with streusel and top with remaining batter. Sprinkle with coconut, pressing shreds gently into batter with a spatula. Dust with cinnamon and nutmeg.
- Bake for 50 to 55 minutes, or until toothpick inserted in center comes out clean. Remove from oven, and set on rack until cool enough to slice.
- Serving Size: Serves 12
- Calories: 187
- Carbohydrate Content: 35 g
- Fat Content: 4 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 197 mg
- Sugar Content: 21 g