Soft, juicy and full of flavor and a delicious way to use your walnut pulp.
🛒 Ingredients
Wet ingredients:
• 350 g ripe bananas (approx. 3 small or 2 large), mashed
• 100 g coconut sugar
• Filter basket walnut pulp
• 60 g peanut butter
• 60 ml walnut milk (or other plant milk)
• 2 tablespoons melted coconut oil
• 2 teaspoons vanilla
Dry ingredients:
- 240 g wheat flour
- 2 tablespoons crushed flaxseed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
-
½ teaspoon salt
⸻
🥄 Procedure
Turn on the oven to 175°C (conventional oven).
Line a loaf tin (approx. 22–24 cm) with baking paper or grease it lightly.
Mash the bananas in a large bowl.
Add coconut sugar, pulp, peanut butter, walnut milk, coconut oil and vanilla. Stir well.
Stir in the dry ingredients until just combined, avoiding overworking the dough.
Spread the dough into the mold and smooth the surface.
Bake for about 60 minutes, check with a toothpick.
Cool for 10 minutes in the pan, then remove and let cool completely on a rack.
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