Be the first to
rate this recipe!
Create a Recipe Makeover

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
Report Inappropriate Recipe

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.


SparkPeople Sponsored Video


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






Great Stories from around the Web


Rate This Recipe