Whole Grain Banana Bread with Almond Pulp

You don’t know what to do with the leftover pulp from making your own almond milk? Here is a delicious and easy recipe!


  • 1¼ 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
  • ½ cup dark chocolate chips



  • Preheat oven to 375 degrees. Grease the bottom and sides of a loaf pan with butter or coconut oil or 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. Don’t overmix. Fold in the mashed bananas, nuts and chocolate chips.
  • Pour into the prepared pan and bake for 45-55 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.

There is 1 comment

  1. Great! quite delicious! Dad’s new favourite!

    5 June 2020, 00:24

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