Mar

10

2011

Nothing Goes to Waste

Comments 20 Comments

Banana Almond Bread

Breads & Muffins • Tags: , , , ,

Almond Pulp 2-The Duo Dishes

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-The Duo Dishes

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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Comments

20 Responses | TrackBack URL | Comments Feed

  1. Ooh. I love ingenuity in the kitchen. This sounds fantastic. I happen to have a dehydrator so I can definitely see myself trying this technique.

    Reply

  2. I am seriously in awe of your ingenuity right now. I totally would have thrown that pulp away. And it totally would have been the dumbest thing I could ever do with it.

    This bread sounds fantastic!

    Reply

  3. I think you’ve won me over with this recipe. I love banana bread and this looks even better than the regular stuff!

    Reply

  4. I am so in love with almonds, you don’t know. This would make my day.

    Reply

  5. you just gave me a fabulous idea for leftover almond paste! thank you girlfriend. MWAH and yes you are genius.

    Reply

  6. I love banana bread, but I honestly don’t think I’ve seen one this delicious-looking, ever!! I’d love a slice :)

    Reply

  7. How many times must we tell you we love you? In how many ways? We are so loving this double use of ingredients. This is the Jamaican way.. we have to find many uses for simple things! We make treats out of coconut trash the very same way. So when we saw you doing this.. we thought… “they have some secret Jamaican sugar in their bones.” We bought extra almonds already to make the almond milk and now we only need to get the bananas and the applesauce cuz everything else is in the pantry. We may even make the applesauce from scratch. Reaaaally excited to try this.

    Reply

  8. Very clever to use the almond pulp in a banana bread, and it looks absolutely delicious!

    Reply

  9. This looks so good! I like bananas in baked goods so I might have to give this a try.

    Reply

  10. i love how you use all of your ingredients and never let anything go to waste!

    this bread looks amazing!

    Reply

  11. I loooooove banana bread, there is nothing more delicious than start my morning with a nice cup of coffee and a slice of yummy banana bread. I’m always on the look out for new recipes. Your looks delicious. Very moist and fluffy.

    Reply

  12. I adore banana bread and like the idea of this one using almond meal/pulp. Does it change the texture? Must be a fantastic flavor with the banana.

    I haven’t been actively visiting many sites lately and so missed the introduction of your site’s redesign. Nicely done…your layout, colors and logo look fantastic! :)

    Reply

  13. I’ve been reading a lot about homemade almond milk lately. I am so anxious to try this! And I know my little ones would LOVE this bread. They are huge banana bread fans. Great way to use up leftovers, guys!

    Reply

  14. A terrific idea to use up the almond mush left over – that’s what being a sustainable foodie is all about! And with bananas…..all I need is a dollop of creme fraiche

    Reply

  15. [...] the original the Duo Dishes’ post    Vegan Almond Pulp Crackers [...]

    Reply

  16. [...] the original the Duo Dishes’ post    Vegan Almond Pulp Crackers [...]

    Reply

  17. Ohhhh, your bread looks so good! No wonder it didn’t stick around long. I love the idea of using the pulp in a recipe. As you know, I’ve been trying to figure out a tasty way to use vegetable pulp leftover from juicing. I’m thinking a baked good is the way to go since the crackers didn’t turn out that great. Your bread has provided me some inspiration for some muffins, thank you! :)

    Reply

  18. [...] was a batch of almond milk that resulted in lots of leftover almond pulp, which found its way into Banana Almond Bread. Well, there was more almond pulp that popped up, so why not try it in another bread? Well, [...]

    Reply

  19. Not only is that frugal, but quite inventive and totally delicious looking!

    Reply

  20. [...] flour increases the health factor. For an impressive almond version of Banana Bread, try making the DuoDishes.com recipe with leftover pulp from making almond milk. Instead of traditional walnuts or pecans (as pictured in this story), try using one of [...]

    Reply

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