Servings: 8
Prep Time: 15 min
Cook Time: 60 min
Ingredients
- 1 ½ cups mashed bananas
- ⅔ cup coconut sugar
- ½ cup almond pulp, pressed (cashew and walnut work well too!)
- ¼ cup almond butter
- ¼ cup almond milk
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour (or gluten-free baking flour)
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup crushed walnuts (optional)
Directions
- Create almond milk in the Almond Cow. Remove top from the filter basket. Press as much liquid out of the almond pulp as possible in order to dry it. Remove almond pulp and measure ½ cup.
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper or lightly grease it with oil.
- In a large bowl, combine mashed bananas, coconut sugar, almond pulp, almond butter, almond milk, coconut oil, and vanilla extract. Mix together. Add flour, ground flaxseed, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until ingredients are evenly combined.
- Transfer batter to the loaf pan. Sprinkle crushed walnuts on top (optional).
- Bake banana bread for 60 minutes. Remove from the oven and let cool completely. Slice and enjoy!
