Go Back

Cashew pulp banana bread

Gluten free, refined sugar free 
Be the first to rate this recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

TO MAKE THE CASHEW BANANA BREAD:

  • 1 cup cashew pulp aka all the cashew pulp
  • 2 laaaaarge riiiiiipe bananas plus an extra one, if you want to jazz up the top
  • 1/2 cup buckwheat flour
  • 1 egg
  • 4 tablespoons coconut sugar or brown sugar, for a lower fructose sweetener
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons baking powder
  • 2 teaspoons apple cider vinegar

Instructions
 

FOR THE BANANA BREAD:

  • Onto the banana bread! Preheat the oven to 180 degrees Celsius. Retain the cashew pulp, and place it in a large bowl. Add the mashed bananas and egg, and then mix in the flour, cinnamon, coconut sugar and vanilla bean paste. Finally, add the baking powder and apple cider vinegar, and stir well to combine.
  • Pour the mixture into a silicon loaf tin, and top with the extra banana, if you're using it. A sprinkle of coconut sugar also works a treat here. Pop the loaf into the oven for 20-40 minutes - highly dependent on whether you've got the extra banana on top. Keep checking on the loaf until a skewer comes out clean and the top is golden.
  • Allow to cool slightly before serving.
Tried this recipe?Let us know how it was!