Banana Cake with Leftover Almond
Time 30 minutes
Servings 6 servings


  • 3 bananas
  • 1 regular US cup oat flour
  • 1 regular US cup Almond Pulp
  • 1 regular US cup Almond Milk ( only if the almond pulp is too dry)
  • 2 tbsp chia seeds
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 tbsp honey
  • Optional: Place banana slices on the surface of the batter or add some chocolate chips.


  • Preheat the oven to 350°F (180°C) and grease a 9x5” loaf pan.
  • Prepare a batch of almond milk and allow the almond pulp to drain for at least 10 minutes.
  • In a bowl, whisk the oat flour, chia seeds, baking powder, cinnamon, and salt together. Set aside.
  • In a different bowl, mash the bananas and mix them along with the almond pulp, the eggs, the vanilla extract, and the honey.
  • Next, add the dry ingredients into the wet mixture in two additions alternating with the almond milk and mixing each addition until incorporated. Do not overmix.
  • Afterward, fold in the chocolate chips.
  • Transfer the batter into the loaf pan (optional: top with banana slices) and bake for 25-30 minutes. Baking times vary, so insert a toothpick in the center to check for doneness.
  • Remove the cake from the oven and set it on a wire rack. Allow cooling completely before slicing. 
  • Cover leftover cake tightly and store in the refrigerator for five days.
Keyword Almond Milk, almond pulp, banana, bananabread, bread