Banana Bread - Pale - MBG
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Wet:2 bananas8 large eggs1 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 soda1 Tbsp. ground cinnamon1 tsp. ground nutmeg1/8 - 1/4 tsp. ("generous pinch") ground cloves.
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
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
Nutritional Info 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
Member Reviews