I 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)
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.