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.
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!
- 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
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.
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.
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