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    24 Comments on "Thermobexta’s Nut Milk Pulp Banana Bread"

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    […] the pulp produced to use in cooking – my Nut Milk Pulp Banana Bread is […]

    Tina Taylor
    Guest

    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 🙂

    Clare
    Guest

    Yet another great recipe, thank you Bec. I used GF flour in place of the spelt. Delicious.

    Diane
    Guest

    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.

    Bek
    Guest

    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.

    Kelly Waters
    Guest

    This was amazing. I used a mixture of wholemeal spelt flour and Quirky Cookings Gluten Free flour mix (in her book). It took quite a bit longer to cook but was delicious!!

    Kathleen
    Guest

    Another great recipe. I only had 2 bananas and used them in the bread but it still was a nice loaf.

    Carmen
    Guest

    Made this today with a couple of tweeks – added cacao and made muffins – kids loved them 🙂

    Alison
    Guest

    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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