2 cups almond meal
2 well-ripened bananas
3 tablespoons coconut oil, ghee (clarified butter), or butter
2 teaspoons vanilla extract
1 tablespoon ground Ceylon cinnamon
2 teaspoon organic ground nutmeg
1 teaspoon organic ground cloves
1 tablespoon apple cider vinegar, set aside
1 teaspoon baking soda, set aside
1 tablespoon local raw honey, optional
½ cup chopped walnuts, optional
Preheat the oven to 375 degrees. Mash the bananas well. Mix all ingredients (except the apple cider vinegar and baking soda) together in a mixing bowl until well blended. Add the baking soda, do not mix. Pour the apple cider vinegar on the baking soda. The mixture will bubble up (think volcano science project in school). Mix well. Pour into a greased baking dish (loaf pan, muffin tin, cake pan). Top with chopped nuts and drizzle honey over the top, if desired. Bake for approximately 25 minutes or until a knife, when inserted in the center of the loaf, comes out clean. The time will depend on depth of bread loaf. Check after the first 10 minutes or so and every few minutes to ensure that it is not overcooked. Remove from oven and let cool for a few minutes before cutting
Enjoy with grass-fed butter or ghee or coconut oil and sea salt.
Adapted from fastpaleo.com.