I have tons of leftover almond pulp and this banana bread came to the rescue! I have jumped on the homemade Almond Milk band wagon. I make it every week. There are tons of recipes online for homemade nut milk. It is really very easy. Follow these steps for any nut.
- Soak nuts overnight
- Rinse nuts
- Blend nuts with 2-3 cups of water
- Strain through a nut milk bag (yes that is really what they are called) or cheesecloth
- Add flavors of choice. I add 1 teaspoon vanilla extract, and a pinch of salt.
- Store in refrigerator for up to 5 days. (It will separate so make sure to shake it before use.)
One of the most unique nut milk recipes I have recently seen is for Pecan Milk from For the Love of the South blog. She takes beautiful dark photos. My grandparents have a large pecan tree in their yard that keeps the entire family stocked with pecans for a lifetime. I hated pecans or any nut for that matter growing up. I love them now!
So what does this have to do with Banana Bread? I use the leftover almond pulp to make a delicious banana bread. Making almond milk always leaves me with about 1 cup of the pulp left over. I have started experimenting with using the pulp in place of flour so that it doesn’t go to waste. I don’t recommend pineapple, carrot, apple, almond pulp crackers. That was an epic fail in an attempt to use my juicer pulp with almond pulp.
My mom makes some fantastic Banana Bread. She is the master when it comes to muffins, quick breads or scones. I have fond memories of frequently waking up on sleepy weekend mornings to the sound of Mom in the kitchen, whipping up a fantastic breakfast treat. I think this vegan version with almond pulp and flax eggs would make her proud.
- 1 cup all-purpose flour
- 1 cup almond pulp (see notes)
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons (1 stick) vegan butter, melted
- ¾ cup sugar in the raw or white sugar
- 2 flax eggs (2 tablespoons flax seed meal mixed with 6 tablespoons water)(see notes)
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- Pre heat oven to 350 degrees. Grease loaf pan with cooking spray or butter. Whisk together flour, almond pulp, baking soda and salt in a bowl.
- Whisk on medium speed, with an electric mixer, butter, sugar, vanilla, and flax eggs for about 2 minutes. Add mashed banana and mix for another minute.
- Stir dry ingredients into wet with a spatula until just combined.
- Pour into loaf pan. Bake for 50 minutes or until a tooth pick comes out clean from center of loaf.
- Allow to cool in pan for 10 minutes before removing loaf from pan. Allow to cool for an additional 10 minutes on a cooling rack.
Flax eggs will have the best results if you whisk flax meal and water together and allow it to set in the refrigerator for up to 15 minutes. I make my flax eggs first while I put together the other ingredients.
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