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Vegan Almond Pulp Banana Bread sweetened with coconut sugar

Almond Cow Almond Pulp Banana Bread: A Wholesome Delight

Warm, fluffy, and irresistibly delicious, our Almond Pulp Banana Bread is a treat for any time of day! This vegan delight is lightly sweetened with coconut sugar and can easily be made gluten-free.


  • 1 ½ cups mashed bananas
  • ⅔ cup coconut sugar
  • ½ cup almond pulp, pressed (from almond milk)
  • 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)


Whether you have an Almond Cow or not, we've got you covered to enjoy the wholesome goodness of our Almond Pulp Banana Bread.

Step 1. (Almond Cow Users):

  • Use your Almond Cow to craft the freshest almond milk. Remove the top from the filter basket and press the almond pulp to extract as much liquid as possible. Measure ½ cup of the pressed almond pulp for the recipe.

Step 1. (Non-Almond Cow Users):

  • Soak 1 cup of raw almonds in water overnight or for at least 12 hours.
  • Drain and rinse the soaked almonds thoroughly.
  • In a blender, combine soaked almonds with 4 cups of water. Blend until smooth.
  • Strain the almond mixture through a nut milk bag or cheesecloth into a bowl, extracting as much liquid as possible. The result is your homemade almond milk.
  • Measure ½ cup of the almond pulp for the recipe. Ensure it's well-pressed for optimal texture.
  • Step 2: Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper or grease it lightly.
  • Step 3: In a large bowl, combine mashed bananas, coconut sugar, almond pulp, almond butter, almond milk, coconut oil, and vanilla extract. Mix well.
  • Step 4: Add flour, ground flaxseed, baking soda, cinnamon, baking powder, nutmeg, and salt. Combine until ingredients are evenly mixed.
  • Step 5: Transfer batter to the loaf pan. Optionally, sprinkle crushed walnuts on top.
  • Step 6: Bake for 60 minutes. Allow the banana bread to cool completely before slicing and indulging.

Health Benefits:

At Almond Cow, we believe in the power of nourishing your body while delighting your senses. Our Almond Pulp Banana Bread isn't just a scrumptious indulgence; it's a wellness boost in every slice!

Almonds, a cornerstone of this delectable creation, don't just add a delightful crunch – they're a nutritional powerhouse. Packed with heart-healthy monounsaturated fats, almonds contribute to cardiovascular well-being. Their abundance of skin-loving antioxidants also makes them a beauty secret from within.

Bananas, the other hero of our recipe, bring more than just natural sweetness. Laden with essential vitamins and minerals, they complement the almond's benefits, making our banana bread a wholesome addition to your daily fare.

What You’ll Need:

Craft our Almond Pulp Banana Bread with the following streamlined tools:

  • Almond Cow for Almond Milk Extraction:
    • Elevate your almond milk game with the Almond Cow, ensuring the freshest and creamiest base for your banana bread. Effortlessly extract the goodness from almonds with this innovative kitchen companion.

  • **For those without the Almond Cow, fret not! You can still achieve baking greatness. We’ve included instructions in the prep section.**

  • Loaf Pan:
    • This will cook your banana bread evenly, resulting in a delightful masterpiece ready to be enjoyed.

  • Parchment Paper or Oil for Greasing:
    • Ensure easy release and preserve the integrity of your banana bread by lining your loaf pan with parchment paper or lightly greasing it with your preferred oil. This small step ensures a seamless baking experience and easy cleanup.

Detailed Ingredient List:

  • 1 ½ cups mashed bananas
  • ⅔ cup coconut sugar
  • ½ cup almond pulp, pressed (from almond milk)
  • ¼ cup almond butter
  • ¼ cup almond milk
  • 2 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour (Gluten-free flour can replace all-purpose flour for those with gluten sensitivities)
  • 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)

**Substitute almond milk and almond butter with alternatives for those with nut allergies.**

Nutritional Breakdown:

For a serving size of one slice (assuming 12 slices per loaf):

Calories: Approximately 220 kcal


  • Protein: 4g
  • Carbohydrates: 32g
    • Dietary Fiber: 3g
    • Sugars: 12g
  • Fat: 9g
    • Saturated Fat: 4g
    • Monounsaturated Fat: 3g
    • Polyunsaturated Fat: 1.5g
  • Cholesterol: 0mg

Vitamins and Minerals:

  • Vitamin A: 30 IU
  • Vitamin C: 2mg
  • Calcium: 40mg
  • Iron: 1.5mg
  • Potassium: 180mg
  • Sodium: 180mg

Additional Notes:

  • Gluten-free flour substitution has been considered in the calculation.
  • Nutritional values may vary based on specific ingredients and brands used.

Variations and Substitutions:

Here are some exciting variations and substitutions to make this recipe uniquely yours:

  • Vegan and Gluten-Free Options:
    • Embrace a vegan lifestyle by opting for plant-based alternatives for flour and almond-based ingredients.
    • For those with gluten sensitivities, seamlessly swap all-purpose flour with a gluten-free baking flour, ensuring everyone can relish this treat.

  • Nuts and Seeds Exploration:
    • Elevate texture and flavor by venturing beyond crushed walnuts. Consider experimenting with different nuts or seeds like pecans, pistachios, chia seeds, or sunflower seeds.
    • Each nut or seed introduces a distinct crunch and richness, adding a personal touch to your banana bread.

Troubleshooting Tips:

If you find the batter appearing a tad too thick, just tweak the consistency by adding a splash of almond milk until it reaches the desired smoothness.

To guarantee an evenly baked loaf, employ a foolproof technique – the toothpick test. Towards the end of the baking time, insert a toothpick into the center of the bread. If it emerges clean, without any batter sticking to it, your banana bread is ready to go!

Storage and Reheating Instructions:

Store in an airtight container for up to a week. Reheat slices in the oven or toaster for a fresh-from-the-oven experience!


Q: Can I substitute store-bought almond milk for homemade almond milk?

A: While store-bought almond milk works, we highly recommend the unparalleled freshness and richness that comes with crafting your own almond milk. It elevates both the flavor and texture of your banana bread to a whole new level..

Q: Can I make a nut-free version by omitting the nuts?

A: Certainly! Our recipe is incredibly versatile, allowing you to tailor it to your preferences. If you prefer a nut-free option, feel free to omit the nuts without compromising on the delightful essence of our Almond Pulp Banana Bread.

Q: Can I reduce the sugar content without compromising taste?

A: Yes! Our recipe is flexible, allowing you to adjust the sweetener to your liking. You can experiment with reducing the coconut sugar slightly or explore natural alternatives like maple syrup or agave for a personalized touch.

Q: How long does the banana bread stay fresh, and how should I store it?

A: For optimal freshness, store your banana bread in an airtight container at room temperature for up to three days. To extend its shelf life, refrigerate for up to a week or freeze slices individually for longer storage. Just remember to thaw before indulging.

Q: Can I make muffins instead of a loaf?

A: Absolutely! Transform the recipe into delightful muffins by adjusting the baking time to around 20-25 minutes or until a toothpick comes out clean. It's a convenient and portable way to enjoy the goodness on the go.