Soy-Banana Bread
A moist, flavorful banana bread with a hint of soy, perfect for breakfast, snacks, or brunch. Suitable for those seeking a nutty, protein-rich treat.
Ingredients
- 1 cup plus 2 tablespoons soy flour ⓘ
- 1 1/3 cups white flour ⓘ
- 2 3/4 teaspoons baking powder ⓘ
- 1/2 teaspoon soda ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 cup sugar ⓘ
- 1/3 cup dry milk ⓘ
- 1/4 cup shortening ⓘ
- 1 egg, beaten ⓘ
- 1/3 cup water ⓘ
- 1 cup mashed bananas (about 2 or 3 bananas) ⓘ
- 1/2 cup chopped nuts (optional) ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Sift together soy flour, white flour, baking powder, soda, salt, sugar, and dry milk in a bowl.
- Cut shortening into the dry ingredients until well combined.
- Add beaten egg, water, mashed bananas, and chopped nuts (if using). Mix just until moistened.
- Pour batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool. Remove loaf from pan to cool completely.
Tips & Substitutions
For the best texture, ensure the bananas are very ripe, as this enhances sweetness and moisture. If you don't have soy flour, you can substitute it with an equal amount of whole wheat flour, though this may alter the flavor slightly. If you prefer a dairy-free option, use non-dairy milk in place of dry milk and add an extra tablespoon of flour to compensate for the liquid.
Serving Suggestions
This soy-banana bread is delicious on its own or spread with a little butter or nut butter. Pair it with a warm cup of tea or coffee for a delightful breakfast or snack. For a heartier meal, serve it alongside some yogurt and fresh fruit. It also makes a great base for French toast, so consider trying that variation.
Storage & Reheating
Store leftover soy-banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week, or freeze individual slices for up to 3 months. Reheat slices in a toaster or microwave until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Soy-Banana Bread contains roughly 368 calories, with 14g protein, 67g carbohydrates, and 6g fat. It is an excellent source of protein (27% of the Daily Value), iron (25% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1233mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of flour in this recipe?
Yes, you can experiment with different flours. Whole wheat flour can replace white flour for a denser bread, and almond flour can be used in place of soy flour for a nutty flavor. However, be aware that using different flours may affect the texture and moisture levels, so adjustments may be necessary.
How do I know when the banana bread is done baking?
A toothpick inserted into the center of the loaf should come out clean or with just a few moist crumbs when the bread is done. If it comes out with wet batter, continue baking for an additional 5-10 minutes, checking frequently to avoid overbaking.
Can I add other ingredients to this recipe?
Absolutely! Feel free to add chocolate chips, dried fruit, or spices like cinnamon for extra flavor. You can also experiment with different nuts, such as walnuts or pecans, to complement the bananas. Just keep in mind that adding more ingredients may slightly alter the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).