Alright, alright you guys, I’m adding another FANTASTIC banana bread recipe to my collection. This one involves cinnamon, slivered almonds, and a new secret ingredient: almond pulp!
I’ve been wondering how I could use the leftover pulp from my last batch of almond milk, so I threw it into my banana bread in place of flour and I swear it was even better than the real thing (and fam approved!).
Not only does this secret ingredient make the banana bread moist and fluffy, but it also saves you lots of money: one cup of almonds can be made into a liter of almond milk, and the leftover pulp can be repurposed to make a whole loaf of this delicious Cinnamon Almond Pulp Banana Bread!
Enjoy this recipe, and if you make it, don’t forget to tag me on instagram and use the hashtag #bitesbyhay so I can see!
Ingredients
Wet:
2 large bananas mashed
1 egg
2 tbsp maple syrup
1 tsp vanilla extract
Dry:
1.5 cups almond pulp (squeeze out excess water)
2 tsp cinnamon
1 tsp baking powder
Directions
Preheat the oven to 350F and line a non-stick baking dish with parchment paper.
In two separate bowls, combine the wet and dry ingredients, then pour one into the other and fold.
Transfer into a non-stick baking dish (I used 8.5 x 4.5”) and top with a sliced banana and slivered almonds.
Bake at 350F for ~60 minutes, or until a toothpick comes out clean.
Enjoy!
