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
- 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.
- 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