Version #1: immensely rich & moist:
- 3 - 4 tbsp (54-63 g) saikyo, sweet or white miso paste*
- 1/2 cup vegan butter that browns
- 1 tbsp refined coconut oil, melted
- 1 1/2 cups (220 g) all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup (40 g) spelt or whole grain flour of choice
- 500 g (about 2 cups mashed) ripe bananas
- 1/3 cup (75 g) non-dairy sour cream
- 2 tsp apple cider vinegar
- 2 tsp (10 ml) vanilla extract
- 1/2 cup (100 g) cane sugar
- 1/2 cup (100 g) unpacked brown sugar
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
Version #2: moist, light & fluffy
- 3-4 tbsp (54-62) saikyo, sweet, or white miso paste
- 2 flax eggs (2 tbsp flax meal + 5 tbsp water)
- 1/2 cup dairy free butter that browns
- 1 tbsp soy milk
- 1 1/2 cup (220 g) all purpose flour
- 1/3 cup + 1 tbsp (40 g) spelt flour (or whole grain flour of choice)
- 1 tsp baking powder
- 1 tsp baking soda
- 420 g (about 1 2/3 cups mashed) ripe banana
- 1 1/2 tbsp non-dairy sour cream
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
- 1/2 cup cane sugar
- 1/2 cup unpacked brown sugar
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
Sesame Pecan Sugar Topping
- 2 tbsp demerara sugar
- 2 tbsp sesame seeds
- 1/3 heaped cup chopped pecans or walnuts
Sesame Pecan Streusel Topping
- 1/4 cup (30 g) all purpose flour
- 2 tbsp turbinado sugar
- 2 tbsp butter
- 1/3 cup pecans
- 1 tbsp sesame seeds