Almond Pulp Banana Bread [VEGAN]
The dilemma is real: You just made almond milk and you don’t want to throw out the pulp. You also happen to have really brown bananas that you don’t know what to do with.
It’s a good thing that this banana bread recipe fixes BOTH of these problems.
But seriously, I’m not joking.
How often is it that you come across a banana bread recipe that uses up two leftover foods but also happens to be vegan and quite simple too? You can thank me later.
Servings: One loaf
Prep time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
3 very ripe bananas
2 tablespoons ground chia seeds* + 6 TB water
4 tablespoons coconut oil or vegan butter, melted
1/3 cup maple syrup**
1 teaspoons vanilla extract
1 ¼ cups all purpose flour
¾ cup almond pulp***
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ cup dark chocolate chips****
- Preheat oven to 375 degrees Fahrenheit.
- Grease your loaf pan with either an oil spray or with a bit of coconut oil.
- Mix the 2 Tb of chia seeds in a small side bowl with 6 Tb of water. Set aside to let thicken for a few minutes.
- Peel the bananas and place them in a medium sized bowl. Mash the bananas with either a fork or potato masher until no large chunks remain.
- Add the chia seed mixture, melted coconut oil or vegan butter, maple syrup and vanilla to the bananas and mix well until everything is incorporated.
- In a separate small bowl mix the flour, almond pulp, baking soda, baking powder, salt, and cinnamon.
- In 2-3 batches, mix the dry ingredients into the wet, mixing well until incorporated each time.
- Once all lumps and traces of flour are gone, mix in the chocolate chips.
- Pour the batter into the loaf pan and place in the middle rack for 45 minutes. The loaf may need an extra ten or so minutes depending on your oven, but it’s best to check at the 45-minute mark.
- Place a toothpick in the center of the loaf and if it comes out clean without batter stuck to it, then the loaf is done. Let the loaf rest in the pan for 10-15 minutes before letting it cool on a baking rack.
* Regular chia seeds work too, but I have found over the years that ground chia seeds work best to mimic the consistency of an egg. You can also sub for ground flax.
** You can use agave instead, but the flavour of maple syrup will be the best! Also, Aunt Jemima is a no no, make sure you use the real stuff.
*** I freeze mine so it lasts longer, then heat it up a little bit in the microwave before measuring. To get the right measurement, make sure you pack it down in the measuring cup like you do with brown sugar.
**** Most chocolate chip bags that say they’re dark chocolate aren’t actually dairy free. I buy my chocolate chips in the bulk section at Save On. Check labels before you buy!