I love making banana bread or banana muffins, it has to be my favourite thing to bake. This is probably because I grew up on chocolate chip banana muffins that my mom used to make.
A batch of them were pretty much around every week while I was growing up and then a special birthday batch was always made for my birthday sleep-over parties. I remember taking her muffins and squishing them into my mouth, as they were so soft, moist and tender!
Once I got a handle on the ingredients that my mom was using, I took the recipe into my own hands and switched things up – for the better of course! However even though mine are fairly soft, I could never quite achieve the moistness that she did…
So every now and then I like to change up the recipe even more, to try new things and achieve a different texture and flavour. Since I am always finding new ways to use my left over almond pulp from making my own Nut Milk, this seemed like the perfect opportunity. The soft grainy almond bits are totally useful in recipes for muffins, pies, cookies whether raw or baked. I have made many raw cookies, using the pulp as filler and as a binder, but baking with it – is a totally different experience!
It will give your recipe a chewy, moist, rich texture that is loaded with fiber and trace amounts of heart healthy fat (as most of it is in the milk).
So of course I am leading up to the climax here, so what I used was 1 cup of almond pulp in my banana bread along with most of my other “tried, tested and true” ingredients and what came out was an incredibly moist, rich, dense banana loaf. If you are one that is into light and fluffy, this bread is not for you! I definitely achieved the moistness that my mom’s muffins had, but this loaf was hearty and decadent, my kind of loaf – as light and fluffy, does not do it for me! In fact when I normally ate my “regular” muffins, I would throw on a slap of nut butter to cream it up a bit, which is definitely not needed in this recipe. Enjoy
Yup, that’s right there is a nice big smudge of warm chocolate on the plate!
Kamut-Almond Banana Bread
1 cup fresh almond pulp (the fresher the more moist your bread will be)
1 cup kamut flour
1 tsp baking soda
1 tsp baking powder
¼ tsp cinnamon
½ tsp sea salt
2-3 ripe bananas (depending on their size)
½ cup rice milk
¼ cup coconut oil, melted
¼ cup maple syrup
1/3 cup applesauce + 1 tbsp ground chia
1 cup blueberries or chocolate chips
How it’s made!
- Pre heat oven to 350 F.
- Mix wet ingredients and dry ingredients separately.
- Use a large bowl for the dry ingredients. Then mix wet ingredients into dry and fold slowly, and mix together until there are no lumps. Stir in blueberries or chocolate chips.
- Drop by spoonfuls into an oiled muffin tray or pour batter into a loaf pan.
- Bake for 20 minutes if these are muffins or 40-50 minutes if this is a loaf.
