Thermobexta’s Nut Milk Pulp Banana Bread

Featured imageI make a batch of nut milk 2-3 times a week and I’m always looking for things to do with the left over pulp.  Sometimes I dehydrate it, other times I use it in baking.  Today, I used it to create this yummy banana bread.  You can use any sort of nut milk pulp you have, my milk recipes use 140g nuts/coconut, so this is based on that quantity.  Make sure you squeeze every bit of moisture you can out of the pulp before using.

1 quantity nut milk pulp left over from making my cashew coconut milk
3-4 bananas (180g) + 2 additional bananas for top of bread
125g cashew coconut milk (or milk of your choice)
80g butter
50g honey
2 eggs
1 tsp cinnamon
1/2 tsp vanilla powder or 1 tsp vanilla extract
150g unbleached white spelt flour
2 tsp baking powder

1. Preheat oven to 160°C fan forced. Line the base and grease the sides of a medium sized loaf pan. Halve the bananas intended for the top of the bread and set aside.

2. Place the nut milk pulp, bananas (being sure not to add the 2 for the top), milk, butter, honey, eggs, cinnamon and vanilla to mixer bowl. Blend for 20 seconds/speed 4/MC on. Scrape down sides of bowl.

3. Add flour and baking powder. Mix for 10 seconds/speed 3/MC on. Scrape down sides of bowl, then mix for 10 seconds/speed 4/MC on.

4. Pour batter into your prepared tin and carefully place the two bananas on top, cut side up.

5. Bake for 50-55 minutes, or until golden and a skewer inserted into it comes out clean.

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24 thoughts on “Thermobexta’s Nut Milk Pulp Banana Bread

  1. Hi Bec, looks like a delicious recipe. Ive got some nut pulp in the fridge, its been there for 5 days. Not sure if its ok to use for this banana bread, do u know the shelf life of pulp?

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  2. Not sure what I did wrong but it didn’t work it burnt on the outside and uncooked in the inside even though I had to let it cook for over 80 minutes I used frozen pulp and frozen bananas and soy milk not sure if that’s why 😦

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    1. Oh no, sorry to hear this 😦 I’m not sure why this has happened. Soy milk should not have made a difference, I’m not sure about the frozen bits. As long as the pulp was very thoroughly wrung out so no moisture was left before freezing it really should be fine.

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      1. I subbed 70g coconut flour and a couple tablespoons of arrowroot flour and added an extra egg. It was really nice! !

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  3. Love this recipe!!! Was so easy to make and turned out beautifully! Love that the bread is not too sweet, is really moist and has a nice texture. Sliced some up the next day(not that there was much left!) and heated in the oven to warm, was just as nice as the day it was made! Really popular with the whole family, so is the milk, will be making both of these recipes regularly! Look forward to trying some of your other recipes!

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  4. Thank you. This has become a weekly recipe for me since I started making cashew milk. The kids really enjoy it. I have made muffins with it today. Fingers crossed they work out just as good as the loaf.

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  5. Another winner, Bec!
    I made a few subs too in order to make it vegan. I used Nuttelex Buttery instead of butter, flax eggs (1Tbsp ground flax, 3 Tbsp water for each egg to be replaced, mix separately and then add when slightly gelatinous) instead of eggs, maple syrup instead of the honey and I did half and half soy and cashew milk (didn’t have enough cashew milk left over). Phenomenal.

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  6. Made this one this afternoon and its so easy and such a moist cake. I only had one banana so added some frozen cranberries which gave it a nice tartness. Also used Emmet flour instead of spelt so it was a little denser. Lovely afternoon snack as its not too sweet.

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  7. I made this again and it was delicious! I made from my almond/coconut milk pulp and used khorasan flour also sub butter for coconut oil. So moist and love how it’s not too sweet so perfect for kids 🙂

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