1 1/4 cups whole wheat pastry flour (whole spelt or sprouted spelt flour)
1 teaspoon baking soda
½ teaspoon aluminum-free baking powder
½ teaspoon sea salt
¾ cup packed almond pulp (leftover from 1 cup of almonds to make almond milk)
½ cup pure maple syrup
4 Tablespoons unsalted butter or unrefined coconut oil (melted)
2 large eggs
1 Tablespoon pure vanilla extract
2-3 very ripe bananas (mashed (2 large or 3 small-medium))
½ cup pecans or walnuts (chopped)
Steps
Preheat oven to 375 degrees. Grease the bottom and sides of a 8 ½ x 4 ½ loaf pan with butter or coconut oil and line with unbleached parchment paper, if desired.
In a large bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
Place the almond pulp, maple syrup, melted butter or coconut oil, eggs and vanilla in a blender and process until combined. Or whisk well in a medium bowl.
Add the wet ingredients to the dry ingredients and combine until just blended. Fold in the mashed bananas and nuts.
Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes and then remove the bread and transfer to a rack.
Reviews
Lisa Dong on 2026-06-20 (5 stars): Our new fav banana bread recipe using almond pulp! I added about half a cup of allulose for added sweetness, some cinnamom, and allspice, and it came out great! The walnuts add a lovely flavor that perfectly compliments the banana flavor. Thank you!
Tasha Rose on 2025-02-19 (5 stars): I've made this recipe probably 25 times now. We always make almond milk and this is our favorite recipe for the almond pulp. Fluffy, moist, not too dense or too sweet. My kids love to add chocolate chips so I usually cut the maple syrup to 1/4 - 1/3 cup. It's a family favorite!
Casey on 2024-03-25 (5 stars): Just wanted to say thank you SO much for this recipe! I've been searching for a way to use the pulp from my homemade nut milk and I've tried a few online recipes that have been total flops.. but this loaf is amazing :) and so forgiving! I think I'll be able to use the recipe as a base to make a zucchini version and keep my freezer relatively pulp-free, yippee!
Leanda on 2021-09-27 (5 stars): I used 1 cup light rye flour, 1/4 cup buckwheat flour, and 2 flax eggs. Absolutely delicious, thank you so much Pamela
Maz on 2021-08-10 (5 stars): Tried this recipe and my banana & walnut bread with almond pulp was perfect. A little twist on a regular banana & walnut cake I normally make. I used some golden caster sugar as didn’t have a full half cup of maple syrup. Enjoyed by all. Will definitely make this many times again and will check out your other recipes.
Thank you.
Jen on 2021-04-18 (5 stars): I tried this recipe as muffins with 1/2 C each oat flour and buckwheat flour and 1/4 C brown rice flour. Also reduced the maple syrup to 2tbs since I used 3 very sweet ripe bananas. Baked muffins 23 minutes. My kids loved them.
