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Make Almond Milk, Then Make Banana Bread

What do you do with the little shards of almonds that are leftover from making almond milk? You make banana bread, of course!

almond meal

Making your own almond milk is easy, but does take planning.

You must soak the almonds overnight — one cup of almonds in three cups of water. After processing the nuts in a blender, you can either drink it as-is or strain it through a nut-milk bag.

My family likes their almond milk strained, so I had to figure out a way to use the leftover almond meal. Currently, this banana bread recipe is our favorite.

If you want to make this vegan, like I do, here’s a great recipe for a vegan egg substitute using flax seeds.

Banana Bread


  • 1 cup almond meal, leftover from making your own almond milk
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 egg substitutes (see above for vegan "flax egg" recipe)
  • 1/2 teaspoon salt
  • 3 medium bananas, mashed
  • 1/2 cup melted coconut oil
  • 1/2 cup sugar
  • 1 tablespoon vanilla


  1. Preheat the oven to 350 degrees
  2. Mix together dry ingredients in one bowl. Mix together wet ingredients in another bowl. Slowly combine. Pour mixture into greased loaf pan.
  3. Bake for 45-55 minutes or until a toothpick comes out clean from the center.
  4. Let the loaf rest for 10 minutes before slicing.

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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