It’s finally here! The Juice Pulp Banana Bread recipe you’ve all been waiting for!

It’s gluten free, grain free, vegan friendly and did I mention, delicious?

Drum roll, please…

Juice Pulp Banana Bread

Here’s what you need

2 cups loosely packed juice pulp (mine was carrot, apple, zucchini and a splash of lemon juice)
2 mashed ripe bananas
4 tbsp. honey (adjust according to the amount of fruit in your juice pulp)
1 tbsp coconut oil
¼ cup chia seeds
¼ cup sesame seeds
¼ cup flax seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup cacao nibs
1 cup almond meal
1 cup shredded coconut
1 cup walnuts
1 cup chopped & pitted medjool dates (optional)

What to do

Soak chia seeds for 10 mins in 300ml of spring water and set aside (this is your eggs substitute). In a food processor, blend pulp and bananas to a paste. Add honey, coconut oil and soaked chia and gently combine. Add all remaining nuts, seeds, almond meal, shredded coconut, dates and combine. Shape the mixture into small “slices” and bake at 180 degrees Celsius for 20 to 30 minutes or until golden brown.

Note:

The end product will remain quite moist due to the soaked chia and coconut oil. Just add a little more almond meal if the raw mix is too wet or a little water or fruit juice if it’s too dry. You may also like to adjust the amount of honey according to the amount of fruit in your juice pulp (is there such a thing as too sweet? I’m yet to find out!).

You can also try adding sultanas for extra fibre or replace the cacao nibs with a dash of cinnamon. Yum!

For all my raw foodies out there, I also threw a batch (minus the almond meal) in the dehydrator overnight and they became delicious crispy banana biscuits. Fantastic!