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5 from 19 votes

Whole Grain Banana Bread with Almond Pulp

Author: Pamela

Ingredients

  • 1 1/4 cups whole wheat pastry flour whole spelt or sprouted spelt flour
  • 1 teaspoon baking soda
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • ¾ cup packed almond pulp leftover from 1 cup of almonds to make almond milk
  • ½ cup pure maple syrup
  • 4 Tablespoons unsalted butter or unrefined coconut oil melted
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2-3 very ripe bananas mashed (2 large or 3 small-medium)
  • ½ cup pecans or walnuts chopped

Instructions

  • Preheat oven to 375 degrees. Grease the bottom and sides of a 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, baking soda, baking powder and salt. Set aside.
  • Place the almond pulp, maple syrup, melted butter or coconut oil, 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.