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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 42.8
  • Total Fat: 3.2 g
  • Cholesterol: 30.8 mg
  • Sodium: 37.9 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.1 g

View full nutritional breakdown of Banana Bread - Pale - MBG calories by ingredient
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Banana Bread - Pale - MBG

Submitted by: CSMNETC

Introduction

NOT a sweet bread! Slightly savory and great with salads.
Use Organic ingredients, of course!
From Primal Kitchen: "http://primalkitchen.blogspot.com/2011/07
/diary-free-sugar-free-grain-free-glut
en.html"
NOT a sweet bread! Slightly savory and great with salads.
Use Organic ingredients, of course!
From Primal Kitchen: "http://primalkitchen.blogspot.com/2011/07
/diary-free-sugar-free-grain-free-glut
en.html"

Number of Servings: 48

Ingredients

    Wet:
    2 bananas
    8 large eggs
    1 tsp. vanilla extract (I use 2 tsp.)
    1 tsp. white wine vinegar (I use lemon juice)
    Dry:
    2 cups Organic almond meal (flour)
    1 tsp. baking soda
    1 Tbsp. ground cinnamon
    1 tsp. ground nutmeg
    1/8 - 1/4 tsp. ("generous pinch") ground cloves.

Tips

Use scant coffee measure [holds 2 Tbsp., so just about 1 3/4 Tbsp.] for mini muffins - will make 48. Bake about 12-14 minutes.
Or use scant 1/4 cup measure for regular muffins - will make 24. Bake about 20-22 minutes.
Or use mini-loaf pans - will make 4. Bake about 40-45 minutes.


Directions

Preheat oven to 375 degrees F. Grease pans with healthy fat such as ghee, butter, coconut oil, macadamia nut oil (I used ghee).
Using blender, food processor, mini-chopper, or Kitchen aid mixer: blend bananas, eggs, vanilla, and vinegar/ lemon juice. Blend 1-2 minutes to whip air bubbles into batter.
Combine dry ingredients with kitchen mixer. Add wet mix to dry mix; combine with mixer. Pour batter evenly into chosen pans -- see tips for sizes and amounts.
Bake at 375 degrees until firm and dark golden brown.
Run knife around pan to loosen; cool slightly (5 minutes is enough for muffins) then tip muffins in tins and cool another 5-10 minutes.
Cool thoroughly on cooling rack.

Serving Size: Makes 48 mini muffins






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