Why it works: Soy milk and banana work together. They rank in the top 9% of all ingredient pairs, and 48 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the batter
Cream margarine and sugar very well.
Add egg replacer mixture, and beat well again.
Sift dry ingredients together and add to creamed mixture alternately with the soy milk.
Fold in mashed bananas.
Bake
Pour into a greased loaf pan, and bake at 350° for 1 hr.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Soy milk + bananatop 9% of all pairsAroma overlapmoderateMentioned together48 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Flour + soy milktop 5% of all pairsAroma overlapstrongMentioned together185 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 10% of all pairsAroma overlaplowMentioned together89,462 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Sugar + eggtop 10% of all pairsAroma overlapstrongMentioned together122,252 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and flour share little aroma chemistry, yet 104,138 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Vegan margarine
- Creams with the sugar to trap air and give the bread a tender, rich crumb.
- Brown sugar
- Adds sweetness and moisture, and helps the crust brown during baking.
- Egg replacer
- Binds the batter and adds structure so the loaf holds together as it bakes.
- Flour
- Forms the main structure of the loaf as its proteins set during baking.
- Baking powder
- Releases gas in the batter so the loaf rises and becomes light.
- Ripe bananas
- Add moisture, natural sweetness and flavour, and help keep the crumb soft.
The step that matters
Alternating the dry ingredients with the soy milk. Adding the flour mixture in portions and mixing gently keeps the batter smooth and prevents over-developing the gluten, which would make the loaf dense and tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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