Below a recipe I messed around with, it actually came out pretty good. The cinnamon brown sugar gives the banana a nice compliment.-->
3/4 cups soy milk
1 tsp vinegar
1/3 cup sugar
1/3 cup canola oil
1 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cups mashed very ripe bananas (~2-3)
1/4 cup all purpose flower
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
Pre-Heat Oven to 375 F
Lightly grease a 8x8 pan
First mix the soy milk with the vinegar in a bowl and set it aside for about 5 minutes to let it curdle.
Then make the swirl filling, by mashing 2-3 very ripe bananas in bowl (until desired consistency), then add in the all purpose flour, brown sugar, cinnamon and nutmeg.
In a bowl, add the curdle soy milk, sugar, canola oil and sift in the sugar, all purpose flour, baking powder and salt. Mix until there are no lumps.
Pour half of the cake batter into the pan and add all of the swirl filling in, and then top it off with the other half of the cake batter. Use a spoon to make the swirl in the cake pan.
Bake coffee cake for 30-35 minutes. Or until done.