Gluten Free Banana Bread Recipe
We make this delicious banana bread from the pulp leftover from our homemade nut milks. For a vegan version of this recipe CLICK HERE
To make up the Gluten Free Nut Milk Flour (Almond, Date, Coconut & Cashew): Freeze the pulp until you have enough to make into flour. Defrost and dry out slowly in the oven, then blend dried pulp to turn into a zero waste flour! We add chickpea flour as a light and fluffy binder.
Flour Ratios: 1 part Coconut & cashew pulp (or replace with coconut flour) 1 part Almond pulp (or replace with almond flour) 1 part Chickpea Flour
3 cups of nut milk flour (above)
1 teaspoon baking powder
1 teaspoon of baking soda
2 eggs 4-5 mashed ripe bananas
1/3 cup of coconut sugar
1 teaspoon of vanilla paste
1/2 cup of melted coconut oil A pinch of salt
1 teaspoon cinnamon
1/2 t of ground cloves or nutmeg
1/3 cup of chocolate chips
Mash bananas, add melted coconut oil and eggs and whisk together.
Mix all dry ingredients together in a separate bowl and fold in the wet ingredients.
Grease your loaf tin with cooking oil, pour batter into loaf pan & bake at 180°C between 50-70 minutes or until a knife comes out clean. If your loaf looks like it’s getting too browned on top, cover with tin foil on top after 40 minutes.
Once done, carefully remove from pan and place on a wire rack to cool before slicing.