I should kick this recipe by saying right off the bat: this is not a supersweet banana bread, not in the is-this-bread-cause-it-tastes-like-cake-to-me sense. It is more like a delightfully lightly sweet multigrain bread, only without...you know...the grains. I think it's a great candidate for serving up in situations where you might normally serve cornbread, as with a bowl of chili - a good option for when you have nonprimal company over for a meal.
Makes 4 mini-loaves, approximately 6 slices/loaf
8 large eggs
1 tsp. vanilla extract
1 tsp. white wine vinegar (can sub other vinegars)
2 c. Bob's Red Mill Almond Meal
1 tsp. baking soda
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
1 generous pinch ground cloves
Preheat oven to 375 F. Pregrease four mini-loaf pans with a healthy cooking fat (you could use butter, coconut oil, macadamia oil...).
In a blender or food processor (my mini food chopper worked fine here), blend the bananas, eggs, vanilla, and white wine vinegar. Blend for at least one minute to allow blending to whip air bubbles into the batter.
Combine dry mix ingredients and combine with a kitchen mixer. Add the wet mix to the dry mix and combine with the kitchen mixer. Pour the mix evenly into each of the four mini-loaf pans.
Bake at 375 F for 40-45 minutes. The top of the mini-loafs should be firm and dark golden brown.
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