Vegan Banana Bread


Gluten Free Vegan Banana Bread

We make this delicious banana bread from some of the byproducts of our homemade nut milks. We use the coconut and cashew pulp and almond pulp from our milk process. Freeze the pulp until you have enough to make into flour. Defrost and dry out slowly in the oven to turn into a zero waste flour!

Banana bread flour ratios: 1 part Coconut & cashew pulp (or 1 cup of coconut & ¼ cup of cashews blended to a fine flour) : 1 part Almond pulp (1 cup of raw almonds blended for a fine flour) : 1 part Chickpea Flour


  • 3 cups of Banana bread flour

  • 1/4 cup unsweetened vanilla almond milk

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon baking powder

  • 1 teaspoon of baking soda

  • 4-5 mashed ripe bananas

  • ⅓ cup of coconut sugar

  • 1 teaspoon of vanilla paste

  • ⅓ cup of melted coconut oil

  • A pinch of salt

Optional extras:

  • 1 teaspoon cinnamon

  • ½ teaspoon of ground cloves

  • ½ teaspoon ground nutmeg

  • ⅓ cup of vegan chocolate chips


  1. For light and fluffy Banana bread first curdle the almond milk with the apple cider vinegar - this makes a kind of buttermilk alternative! A great baking tip to keep up your sleeve.

  2. Mix all dry ingredients together and fold in the soured almond milk followed by the melted coconut oil and mashed banana.

  3. Grease your loaf tin with cooking oil, pour batter into loaf pan & bake for 1 hour and 10 minutes or until a knife comes out clean. If your loaf looks like it’s getting too browned, quickly slide a piece of tin foil on top after 50 minutes.

  4. Once done, carefully remove from pan and place on a wire rack to cool before slicing.