I have come to really love almond milk. But I always wonder what to do with all the almond pulp leftover that I do not want to waste. It’s perfectly good food, especially since the almonds were previously soaked, making them much more digestible and nutritious!

So, I decided why not use the almond pulp in banana bread? The results are absolutely amazing! The bread was an instant hit with the family and it was gone within no time! Its a perfectly nutritious bread that is also gluten-free and low in fats.


For this recipe you will need:

☛1¼ cups oat flour
☛1 teaspoon bicarbonate of soda
☛½ teaspoon baking powder
☛½ teaspoon of sea salt
☛¾ cup packed almond pulp (leftover from 1 cup of almonds to make almond milk)
☛½ cup brown sugar
☛4 Tablespoons unrefined coconut oil, melted
☛2 flax eggs
☛1 Tablespoon pure vanilla extract
☛2-3 very ripe bananas, mashed (2 large or 3 small-medium)
☛½ cup cashews, chopped


Preheat oven to 180°C. Grease the bottom and sides of an 8 ½ x 4 ½ loaf pan with butter or coconut oil and line with unbleached parchment paper, if desired.

In a large bowl whisk together the flour, bicarbonate of soda, baking powder, and salt. Set aside.

Place the almond pulp, maple syrup, melted coconut oil, flax eggs and vanilla in a blender and process until combined. Or whisk well in a medium bowl.

Add the wet ingredients to the dry ingredients and combine until just blended. Fold in the mashed bananas and nuts.

Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes and then remove the bread and transfer to a rack.
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