Zero waste vegan banana & almond loaf
This is our own recipe for making a delicious banana and almond loaf. It's totally vegan and compleat, using the pulp from our home made vegan almond milk.
Servings: 12 slices
Large mixing bowl
- 150 g almond pulp This is the leftover pulp from homemade almond milk
- 180 g plain wholemeal flour Use self raising flour if you prefer
- 100 g raw cane sugar
- 2 ripened bananas
- 15 g baking powder
- 60 g olive oil You can use any vegetable oil you like
- 1 pinch salt Optional
Preheat oven to 160ºC on fan mode (320ºF, Gas mark 3)
Peel the two bananas and place in food processor together with 100g of raw cane sugar and blend on full speed for around 10-15 seconds until it has made an nice pulp.
Sieve your flour into the mixing bowl to get as much air in as possible
Add the flour and the rest of the ingredients into your food processor and blend for about 30 seconds to form a dough
Pour the dough into your tin scooping it out with the help of a wooden spatula. Spread the dough using the back of your tablespoon to get a nice even bake
Place in the centre of your oven and bake for about 35 minutes. Check it using a cake tester to make sure it's cooked on the inside.
Take out the oven, remove from tin and cool on a rack before enjoying
This recipe uses the leftover pulp from our zero waste vegan milk recipe. In this example we use almond pulp but you can use any pulp leftover from any of the 7 vegan milk drinks. You need to adjust the amount of flower depending on the overall weight of your leftover pulp. For example, our 100g of almond with a date and vanilla bean yields about 150g of wet pulp. However, the flax seed milk only yields about 60g of pulp so you will need to add a bit more flour to compensate. You may also need to adjust the amount of oil up or down a bit as well, depending on the amount of flour used. If you dough looks a bit dry and solid add another 5-10g of oil and blend it in. Be careful not to over do it with the oil to avoid a damp centre.