When we make our own almond milk, we are left with a lot of almond pulp. I hate throwing away food! I was searching online for recipes on how to use this leftover pulp but was unsatisfied with the results I found.
One day I was staring at the open fridge, looking for inspiration - I know it's not a good idea to keep the fridge open but it helps me think. I saw a bunch of overly ripe bananas that was about to expire, and that's when it came to me: Banana Bread!
- 4 Ripe Bananas
- 150g Almond Meal (i.e. the remaining part if you make your own Almond Milk at home) - can be replaced with Almond Flour
- 125g of Rice Flour
- 1/2 Teaspoon of Bi-Carb Soda
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Cinnamon (if you like Cinnamon you can add more)
- 1/4 Teaspoon of Nutmeg
- A Pinch of Salt
- 50g Raw Almonds
- 50g Raw Dark Chocolate
- 4 Tablespoons of Maple Syrup
- 50g Almond Milk
- Pre-heat the over at 375°F (190°C) and prepare a loaf pan with baking paper.
- Mash the bananas with a fork, make sure to remove all the clumps.
- Mix all together in a large bowl the almond meal, rice flour, bi-carb soda, baking powder, cinnamon, nutmeg and a pinch of salt.
- Add the mashed bananas to the bowl and mix all together.
- Add 5 tablespoons of maple syrup and the almond milk. Mix well until the batter is blended together.
- Chop the almonds and the dark chocolate and mix together. Apportion one to be mixed with the batter, and the other portion will be used later when the mixture is poured.
- Add one portion to the batter and mix together.
- Pour the batter into the pan and top with the remaining almonds and chocolate.
- Bake for 55-60 minutes.
- Cool down for 10-15 minutes before serving.