This dairy-free banana bread is 100% whole-grain. I love to slice and slather it with homemade lime curd, a nice variation on the more common lemon curd.
For the lime curd:
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 Tbsp fresh squeezed, strained lime juice (from about 2 small limes)
- Zest of 2 small limes
- 2 Tbsp unsalted butter
- Pinch salt
- In a medium saucepot, bring one inch of water to a boil over high heat. Place a medium-sized heat-safe bowl on top (the bottom of the bowl should not touch the water).
- In the bowl, whisk together the sugar, yolks, and juice. Whisk constantly until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and whisk in the zest, butter and salt. Cool to room temperature, and chill until cold, at least 1 hour.
For the banana bread:
- Cooking spray
- 2 large, very ripe bananas
- 2 large eggs
- ¼ cup safflower oil
- 1 cup plain unsweetened soymilk
- 1 tsp vanilla extract
- 1 cup white whole-wheat flour
- 1 cup whole-wheat pastry flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- Preheat the oven to 375° F, and spray a loaf pan with cooking spray. In a large bowl, mash the bananas with a potato masher. Add the eggs, oil, milk, and vanilla, and whisk until almost smooth. In a small-medium bowl, whisk together the two flours, sugar, baking powder, and salt. Add the dry mix to the wet mix, and stir just until combined.
- Pour batter into the loaf pan, and bake on the center rack until a tester poked into the center comes out with only a few crumbs, 50-60 minutes. Let cool to room temperature, then remove from the pan, slice, and serve with the lime curd.