Perhaps you remember seeing a post for almond milk around these here parts not too long ago. There as a photo of the leftover almond pulp that is the result of blending almonds, water and perhaps a little sweetener. We are not ones to toss ingredients. We like to use them up however they can be used! Well with all of this almond pulp on hand, it had to be used up. It just had to be. There’s nothing more satisfying than knowing you’ve made used of everything that goes into a recipe (and everything that comes out of a recipe), especially when you get two amazing results. Obviously the almond milk was the first, but the second was something completely different. It was a baked good that tasted so great that two loaves disappeared in less than two days. Now that is a great example of using ‘waste’.
Just looking at this bread brings back memories of gobbling up a slice for breakfast, watching a friend snag four pieces for his week’s pleasure and slicing up the rest for others who deserved a sweet treat to perk up their day. That was one loaf gone, and another was made. It disappeared as quickly as the first. This banana bread was a winner. In fact, there’s no reason to make another type of banana bread because this is the one to file away. You’ll see that it combines a mix of flour and that leftover almond pulp, which adds a different level of texture and also an obvious nutty bite in each slice. Just be sure to take the extra step of drying out the almond pulp. It is much too wet to add directly to the bread in its raw form, so you can use a dehydrator to remove the water. Or, if you don’t have a dehydrator (like us), spread the pulp over a baking sheet in an even layer and baked in a 250 degree oven for about 90 minutes, making sure to stir it every once and a while. This process slowly mimics the dehydration process and removes a lot of the moisture without browning the pulp too much. Once you’ve gotten most of the moisture out, cool the pulp and use as you like. You can keep it in the fridge for over a week if it’s sealed properly.
With your own almond pulp in hand, sprinkle it over oatmeal or baked chicken or fish. Swap out some flour in your favorite cookie or cake recipe. Or make this bread. In fact, make this bread first. It’s perfect on its own or even with a thin swipe of peanut butter. No matter how you eat it, it’s a fact that you will enjoy it.
Banana Almond Bread – Serves 8 to 10
1/2 cup almond pulp or almond meal*
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup sugar
2/3 cup brown sugar
3 large bananas, mashed
4 ounces unsweetened applesauce
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1. Combine the almond pulp or meal, flour, cinnamon, salt, baking powder and baking soda in a medium bowl and set aside.
2. Pour the sugars, bananas, applesauce and oil into the bowl of an electric mixer and beat until smooth. Add the vanilla and almond extracts, then mix well.
3. Shake the dry ingredients into the wet ingredients and stir until just combined, making sure not to over mix.
4. Spray a 9″ x 5″ baking pan with floured baking spray (or rub it with a little butter and dust with flour), then pour in the batter. Bake in a preheated oven at 350 degrees for 55-65 minutes or until done, rotating the pan halfway through baking. Let rest 10-15 minutes before slicing.
*If you are using almond pulp, be sure it has been dehydrated or baked dry to eliminate the majority of the moisture. Too much moisture in this bread will ruin the texture. If you have a dehydrator, that is great. If not, try the baked method described above.
Click HERE for the printable recipe.
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