Recipe: Banana Bread

MAKES ONE 8 1/2 x 4 1/2 INCH LOAF

1 1/4 cups whole wheat pastry flour, whole spelt or sprouted spelt flour

¾ cup packed almond pulp (leftover from 1 cup of almonds to make almond milk)

1 teaspoon baking soda

½ teaspoon aluminum-free baking powder

½ teaspoon sea salt

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

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1. 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.
2. In a large bowl whisk together the flour, almond pulp, salt, baking soda, baking powder and salt, breaking up chunks of almond pulp.  Set aside.
3. Place the maple syrup, melted butter or coconut oil and vanilla in a blender and process until combined.   Or whisk well in a medium bowl.
4. Add the wet ingredients to the dry ingredients and combine until just blended.  Fold in the mashed bananas and nuts.
5. 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.