Nut Milk Pulp Banana Bread

nut-milk-banana-bread

This yummy Thermomix banana bread is a great recipe for using up nut milk pulp from making plant based milks.

Anyone who makes their own nut milks will know that not only do you make milk, but you’re left with a whole heap of pulp.

You can add this pulp to thicken casseroles and soups, use in baking or dehydrate it to make coconut flour.

Nut Milk Pulp Banana Bread can be made with any sort of nut milk pulp you have. My Cashew Coconut Milk recipe uses 140g cashew and coconut, so this recipe is based on that quantity.

When making the milk, be sure to squeeze every bit of moisture you can out of the pulp before using.

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Nut Milk Pulp Banana Bread

This is the perfect way to make use of the by-product of your nut milk making, ensuring zero waste!
Course: Baking
Cuisine: Australian, Vegetarian
Keyword: Banana Bread, Nut Milk Pulp, Nut Milk Pulp Baking, Thermomix Banana Bread
Servings: 8

Ingredients

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

Instructions

  • Preheat oven to 160°C (fan forced). Line the base and grease the sides of a medium sized loaf pan. Halve the bananas for the top of the bread and set aside.
  • 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 20 seconds/speed 4/MC on. Scrape down bowl.
  • Add flour and baking powder. Mix 10 seconds/speed 3/MC on. Scrape down bowl. Mix a further 10 seconds/speed 4/MC on.
  • Pour batter into prepared tin. Carefully place the two bananas on top, cut side up.
  • Bake 50-55 minutes, or until golden and a skewer inserted into it comes out clean.

Nutrition

Serving: 1serve

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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[…] the pulp produced to use in cooking – my Nut Milk Pulp Banana Bread is […]

Tina Taylor
Tina Taylor
5 years ago

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
Clare
5 years ago

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

Diane
Diane
5 years ago

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
Bek
5 years ago

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
6 years ago

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
Kathleen
6 years ago

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

Carmen
Carmen
6 years ago

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

Alison
Alison
6 years ago

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.

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone

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