Friday, May 22, 2020

Almond Pulp Banana Bread [refined sugar-free, dairy-free, oil-free, vegan]

3 large speckled ripe bananas
2 t vanilla extract
5-6 Medjool dates, pitted
1 t Ceylon cinnamon
1 1/4 cup of white whole wheat flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 T ground flaxseed
1 cup of almond pulp, just moist to the touch, but not super wet (this is the pulp that remains after you make homemade almond milk--NOT dry almond flour)

Preheat oven to 350 degrees.

In the blender, combine the bananas, vanilla, dates, and cinnamon. The mixture, after blended smooth, should be about 2 cups (check the tick marks on the side of your blender jar). If less, add a small amount of non-dairy unsweetened plant-based milk to equal 2 cups.  Set aside.

To a large mixing bowl add the whole wheat flour with the baking powder, baking soda, salt, and ground flaxseed. Whisk to combine well. Add in the almond pulp and the bananas mixture from the blender. Stir well to combine, but don't overmix. This will be a thick but moist mixture. Spoon into a nonstick, metal loaf pan. Let sit on the counter for 5-10 minutes before putting it into the oven. Bake for 40-45 minutes, until you can press gently on the top of the loaf, and it feels firm, but bounces back. Let cool, then remove from loaf pan. Wrap well and store in the refrigerator if you don't eat the whole thing the first day. 😄

 Disclosure: Mrs. Plant makes use of affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

No comments:

Post a Comment