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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- 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, almond pulp, salt, baking soda, baking powder and salt, breaking up chunks of almond pulp. Set aside.
- 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.
- 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.