Typical banana bread has 1 cup of sugar (what for???) and is often made with butter and yogurt. I wanted bread that would be a) parve b) low-sugar c) low-fat d) healthful, and e) really good taste and texture. Actually I had one more criteria, which was keeping it nut-free. I set out to develop such a recipe. The results were amazing. Just this morning, I shared a piece with a friend on the way to the gym. My friends know I always have some healthy creation of mine in my gym bag, and they love to be tasters and testers. This one was awarded a 10! I sliced it before freezing, so I can literally grab a piece on the way out. Try it for breakfast. I know you’ll love it!

Directions

Yield: 1 loaf, about 14 slices

1. Pour the vinegar in a cup. Add the soy milk. Let sit at room temp for about an hour until it curdles. When it’s ready, proceed with the recipe.

2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

3. In a large bowl, combine the flour, baking soda, salt and sugar, stirring with a whisk.

4. Make a well in the center. Add the oil, apple sauce, bananas, sour soy milk (above), eggs and cinnamon. Fold all ingredients together well.

5. Pour half of batter into a standard-size loaf pan lined with Gefen Parchment Paper. Distribute chocolate chips evenly over batter. (I prefer mini chips here) Cover with the rest of the batter.

6. Slide into the oven and bake for at least an hour or until a toothpick inserted in the center comes out clean. Cool completely before slicing.

Tips: When bananas get too ripe and I have no customers for them, I peel them and freeze them. It is exactly with such bananas that I made this bread! FYI: You can melt the chocolate chips in the microwave if desired, and drizzle all over the batter, instead of using them whole. This creates a real ribbon of chocolate in the center.

Notes:

For an even healthier version, after measuring the 2 cups of flour, remove a few tablespoons of it and substitute with 1 tablespoon wheat germ, 1 tablespoon ground flaxseed, and 1 tablespoon oat bran. Adjust quantities/ingredients to your preference.

Recipe tags

Bananas Chocolate chips Complex carbs Healthier version Healthy baking Light Simple Whole grain Whole wheat

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ahuva fischer

2 years ago

different liquid Can i use another liquid that is not soy milk?

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esther

6 years ago

ingredient change? Can i use white whole wheat flour instead of whole wheat pastry? Will the results be the same ? Thank you!

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Cnooymow{shman

Reply to esther

6 years ago

Straight from Brynie: No problem. I use whole wheat pastry flour here which is a very fine flour – 80% it’s called so I don’t see why there should be any difference. You can even make it with white reg flour – but chaval!!!!

lieba

6 years ago

banana bread sounds great!
If I use almond milk will the results be the same?
thank you

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Cnooymow{shman

Reply to lieba

6 years ago

I don’t see why not? The taste might be a drop different, but what could be bad about the taste of almonds.

chana Goldman

2 years ago

Can these bread be made into individual muffins?

ahuva fischer

2 years ago

I make this recipe al the time, we really love it. However, we generally don’t use any milk substitutes. i buy a whole bottle for this recipe and then don’t use the rest. I am wondering if i can use another liquid instead? Thanks!

Deens

Reply to ahuva fischer

2 years ago

Water

Schwartz Renee

Admin

6 years ago

Delicious! I made this for Shabbos on a whim and it was wonderful. Instead of soy milk — I used grape juice! It was denser than the shown in the picture, but very, very yummy.