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The Moistest Most Delicious Banana Bread (I have ever made!)
January 17, 2011
I love making banana bread or banana muffins, it has to be my favourite thing to bake. This is probably because I grew up on chocolate chip banana muffins that my mom used to make.
A batch of them were pretty much around every week while I was growing up and then a special birthday batch was always made for my birthday sleep-over parties. I remember taking her muffins and squishing them into my mouth, as they were so soft, moist and tender!
Once I got a handle on the ingredients that my mom was using, I took the recipe into my own hands and switched things up – for the better of course! However even though mine are fairly soft, I could never quite achieve the moistness that she did…
So every now and then I like to change up the recipe even more, to try new things and achieve a different texture and flavour. Since I am always finding new ways to use my left over almond pulp from making my own Nut Milk, this seemed like the perfect opportunity. The soft grainy almond bits are totally useful in recipes for muffins, pies, cookies whether raw or baked. I have made many raw cookies, using the pulp as filler and as a binder, but baking with it – is a totally different experience!
It will give your recipe a chewy, moist, rich texture that is loaded with fiber and trace amounts of heart healthy fat (as most of it is in the milk).
So of course I am leading up to the climax here, so what I used was 1 cup of almond pulp in my banana bread along with most of my other “tried, tested and true” ingredients and what came out was an incredibly moist, rich, dense banana loaf. If you are one that is into light and fluffy, this bread is not for you! I definitely achieved the moistness that my mom’s muffins had, but this loaf was hearty and decadent, my kind of loaf – as light and fluffy, does not do it for me! In fact when I normally ate my “regular” muffins, I would throw on a slap of nut butter to cream it up a bit, which is definitely not needed in this recipe. Enjoy!
Yup, that’s right there is a nice big smudge of warm chocolate on the plate!
Kamut-Almond Banana Bread
1 cup fresh almond pulp (the fresher the more moist your bread will be)
1 cup kamut flour
1 tsp baking soda
1 tsp baking powder
¼ tsp cinnamon
½ tsp sea salt
2-3 ripe bananas (depending on their size)
½ cup rice milk
¼ cup coconut oil, melted
¼ cup maple syrup
1/3 cup applesauce + 1 tbsp ground chia
1 cup blueberries or chocolate chips
How it’s made!
- Pre heat oven to 350 F.
- Mix wet ingredients and dry ingredients separately.
- Use a large bowl for the dry ingredients. Then mix wet ingredients into dry and fold slowly, and mix together until there are no lumps. Stir in blueberries or chocolate chips.
- Drop by spoonfuls into an oiled muffin tray or pour batter into a loaf pan.
- Bake for 20 minutes if these are muffins or 40-50 minutes if this is a loaf.
You can get more delicious knowledge by checking out Marni’s Veggin’ Comfortably e-book, available here: http://www.marniwasserman.com/ebooks/
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17 Responses to “The Moistest Most Delicious Banana Bread (I have ever made!)”
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Looks great, Marni! Love that you use un-dehydrated almond pulp; saves me a step
I’m going to bookmark this to try out sometime, though perhaps with spelt flour, if you think that’d work just as well.
Thanks Amber – I know for the longest time I wondered if I could use something that was so moist in a recipe that was already moist – it worked magically! Spelt flour will work just as well, but there is something so special about kamut!
YUM! That looks absolutely delish! Can`t wait to see the recipe for your coconut ice cream, which would pair perfectly with this decadent and nutritious loaf. Keep up the excellent work!
Hi Kaley – thanks! I will do a post about it soon, but it is super simple, cashews, maple syrup, cinnamon, vanilla and water blended up and frozen! So good!
Ohhh the chocolate chips are my favourite part!
Me too! And this loaf tastes especially good when it has been chilled in the fridge!
Marni, what is almond pulp?
How is it different to Almond butter?
Hi Jaime- so almond butter is the whole almond either roasted or raw then blended and pureed into a creamy texture. The pulp has a lot of it’s fats/oils removed into the milk so what you are left with is pretty much fiber! I hope that makes sense!!
Made the banana bread last night. I didn’t have kamut flour so I used brown rice flour and quinoa flour. I didnt have applesauce so I used an egg instead. I was a little nervous putting it into the oven, hoping it would all work out. Well, the result was fantastic! Your right it is the moistest banana bread ever!! My new favorite banana bread recipe.
Hi Marnie, I am excited to try this. To be honest I’m feeling a little bit intimidated by the “almond pulp” – is it possible to use Almond milk as a substitute?
Hi Lori,
A better option would be almond flour! As almond milk would be too wet. You can get almond flour at any health food store! I hope that helps!
Oh my! Delicious!
Glad you like Erin!
I substituted spelt flour and left out the maple syrup since I didnt have any and used 1/8 tsp of maple syrup extract instead. While it was pretty soupy the night of even after cooking it for an hour and 15 minutes….by the next day it had set up nicely and tasted delicious. I will be making this again for sure.
That’s great Anne! I am so glad you liked it! It is definitely on the soft side for a banana bread