We just got a juicer this past weekend so I have been trying all kinds of different combinations, with one of my favorites being apples and carrots. Especially when you buy organic, you want to make sure you use as much of the fruit as possible so when we noticed all of the “pulp” in a side compartment of the juicer after juicing, we decided to use it to make a sweet bread, and this recipe was born!
Note: taste the apples and carrots you use for your juice because if the carrots are bitter or the apples are not that sweet, you may need to add a little more maple syrup to the recipe.
DRY INGREDIENTS: (for one large loaf)
Preheat your oven to 350 degrees and then chop up the walnuts:
Mix all of the dry ingredients together in a bowl:
Mash up the ripe bananas with a fork:
Mix all of the wet ingredients together in a bowl:
Mix the dry and wet ingredients together gently and make sure that you don’t over stir them:
As soon as the ingredients are generally mixed, stop:
Grease a loaf pan with a little grapeseed oil. Note: if you want to make muffins instead of a loaf, use muffin/cupcake baking liners.
Pour the mix into the loaf pan (or cupcake baking liners) and do not flatten the top of the mixture, just pour it all in:
Place the loaf pan into the oven and bake it for 50-60 minutes:
You can check to see if the loaf is ready by pushing a toothpick or kabob stick into the loaf. If there is no residue on the stick when you remove it from the loaf, then it is ready! If there is residue on the stick, place the loaf back into the oven and repeat the test after 5-10 minutes.
When the loaf is ready, remove it from the oven and let it cool for 20 minutes:
Use a knife to cut around the border of the loaf to loosen it. Then turn the loaf pan upside down and gently place it onto a plate:
Slice it and enjoy!
Below is an example of what this recipe will look like as muffins: