Almond Pulp Banana Bread

Who else loves making almond milk with their Nama Juicer? If you don’t have one yet, you can use my code KAYLALA to save on your own! But if you DO, and you use it as often as I do- then you’re always looking for ways to add pulp into standard recipes. Which is how this recipe came to life.

One of my friends is having a baby, and I wanted to make her a treat that was delicious, nourishing, and would help keep cravings and hunger curbed.  I had a bowl full of almond pulp on my counter, and thought why not put it to good use! This is a great way to continually reduce food waste in the kitchen, while also adding a little more protein to an already yummy dish.

What To Do With Almond Pulp?

If you’re new to working with almond pulp, no worries! It’s SUPER simple, and lucky for you, it’s really easy to make almond pulp recipes of your own from your homemade almond milk. 

I’ve never seen store almond pulp, but maybe have a browse in your local health food shop, and you might score. Make sure to note that almond pulp is different than almond flour. 

Otherwise, you’ll want to just make you own by juicing almonds with filtered water (get your own NamaWell juicer for a discount using the code KAYLALA). 

Juicing almonds is how to use wholesome ingredients (just almonds and water) to make your own almond milk AND pulp. One thing I have to say here is that although the nut milk bags are great for an inexpensive juicing technique, they won’t give you the same almond milk pulp as a juicer will.

So, as you run the almonds through the juicer, you’ll see all of the fiber come out the non-liquid side of the machine. This is the good stuff that you’ll want to save for all the yummy vegan, gluten free recipes your heart desires. 

The recipe only calls for ½ cup of almond pulp, but feel free to collect as much as you can, as you can add to other baked goods later. 1 cup of almond pulp is preferred, especially the first time.


2 spotty bananas
1/2 C coconut flour
1/2 C almond pulp
1 Tbsp almond butter (or any nut butter)
2/3 C almond milk (or any non-dairy milk)
1 tsp baking powder
Sea salt

Add ons:
1/4 C hemp seeds (or any seeds like chia, sunflower, pumpkin, etc)
1/4 C cacao nibs
1/2 C fresh blueberries


  1. Preheat the oven to 350 F
  2. Make your almond milk with my recipe (click here) first if you don’t already have some on hand. Save the pulp. 
  3. In a large mixing bowl, mash 2 ripe bananas.
  4. Add 1/2 C coconut flour, 1/2 C almond pulp, 1 Tbsp almond butter and 2/3 C almond butter. Stir until consistent and sticky.
  5. Add in 1 tsp baking powder, and spice with cinnamon, nutmeg and sea salt to your liking.
  6. If you’re including add ons, then you can stir them in to the mixture, or add them on top once in the bread pan (or you can do both).
  7. I stirred in hemp seeds, cacao nibs and fresh blueberries.
  8. Once spread in bread pan, I topped with more cinnamon and sprinkled chia seeds to give it more of a crunch. 
  9. Bake for about 40 minutes. It might need longer, but check after 40 minutes. 
  10. Once it’s cooked through, let it cool then cut it and dig in.


Almond Pulp Recipes

Almond pulp recipes tend to use simple, wholesome ingredients- which make them super easy to adjust to your liking. This also means the ingredients are easy to find! Which, as someone who lived all over the world most of my adult life, I personally appreciate in healthy recipes. 

A great place to start is with Bliss Balls

You’ll just want to combine your leftover almond milk pulp with something sticky (I like dates, date syrup, or maple syrup), but remember to keep it sweet (that means avoiding something like olive oil). Next, you can dress it up however you’d like! What I mean is, add cacao powder for a denser flavor, or chocolate chips for sweetness. I also love adding a dash of nutmeg or cinnamon for a spiced, sweetness. To pack in more of a crunch and extra protein, toss in a cup of almonds (chopped), or any other nut of your choice. 

These are raw desserts that literally take two minutes to mix together in a bowl, and then roll out into the most perfect dairy free, protein balls (size up to you) that you can grab on the go. One of the things I love about bliss balls is that they’re so simple you don’t even need parchment paper to (like you do for most baked goods). All you have to do is pop them into a tupperware, and they’re good to go. You can either pop them in the fridge to set more firmly, or keep them at room temp for a bit of ooey gooey goodness. 

My all time favorite combo for leftover almond pulp bliss balls looks like this:

1 C almond pulp

¼ C Date syrup (easy swap maple syrup or whole dates)

¼ C dairy free chocolate chip

Dash of cinnamon 

Pinch of sea salt

Trust me, these don’t last around our house for long. 

Hope you enjoy as much as we do, my friends!



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