I subbed the banana for half a cup of wet okara (the soybean pulp left after making soymilk), because I have tons of the stuff to get rid of on a daily basis. It turned out beautifully.
This is a great, heavy, moist, German-style bread. Love the molasses, and so, so glad to have one more thing to do with the mountain of okara pushing open my fridge door. Thanks!
The recipe works better if some kind of thickener is added - like corn flour or egg replacer (ener-G or No egg). A non-stick pan is essential (it's the bananas that make it so sticky).
Fluffy Coconut Waffles