This is my second recipe using almond pulp – the left over crumbly almond residue from making homemade almond milk. If you don’t have almond pulp you could replace this with ground almonds or another flour. I haven’t tried this so if you do and it works, let me know!!!
This is a quick recipe, the longest part is the cooking in the oven, and is a yummy healthy treat…as long as you don’t eat the whole loaf in one sitting!!
4 medium very ripe bananas
Optional: up to ¼ cup (60ml) maple syrup for additional sweetness
1/3 cup plant-based milk
1tsp vanilla extract
1tbsp chia seeds
1 ¼ – 1 ½ cups almond pulp (135g)
1 cup of flour (85g)
- I used ½ cup oat flour and ½ cup of spelt flour
½tsp baking soda
1tsp baking powder
½ – 1tsp ground cinnamon
Optional: handful of walnuts or chocolate chips
Makes 1 banana loaf
- Pre-heat the oven to 180 degrees.
- In a mixing bowl mash up the banana with a fork. Add in the wet ingredients: the maple syrup (if using), milk and vanilla extract stir in the chia seeds and set aside for 5 minutes to gel up a little.
- In a separate bowl mix together the almond pulp, flour, baking soda, baking powder, salt and cinnamon.
- Make a well in the dry ingredients and pour in the wet ingredients. Mix to combine everything thoroughly.
- Add in any extras at this stage and mix to combine.
- Line or grease a loaf tin and pour in the mixture – smooth out the top and put in the oven.
- Bake the for 45-55minutes. If you poke it with a knife it should come out fairly clean. If may not be entirely clean but that’s fine there is nothing in the cake you cannot eat raw and this cake is nice a moist.
- Allow the loaf to cool before you cut otherwise it will crumble!!!
- Store the loaf in the fridge and it will last for a week.