Hey guys! I am back from my 3 month trip to Peru. And I decided that it’s the right moment to make some changes on my blog. I thought about this for a longer time now and finally decided to change the language for my future posts from German to English. As English is not my mother language things will be maybe a bit more difficult, or lets say more time taking for me, but I will be able to share my recipes with all my visitors from everywhere around the world and that’s great. It’s also a good way to practice my English!
Before I left for Peru, I had basically all of the recipes, which I wanted to post during these 3 months, already done. Not only the cooking/ baking but also the writing. So I could easily post one recipe a week without having to plan how or where to make the dish on my trip. But that also meant, that I couldn’t do any new things or try out some ideas I had in my mind. When I came back last week I was so happy to have a kitchen again where I can do whatever I want to. But there’s a little problem with that, I’ll come back to it later…
There’s another thing i’d like to do from now on. I simply want to use more and different kind of “superfoods” as ingredients in my recipes and get to know about their benefits. I already have a large stock of different flours and powders, which are waiting to be used ;).
So back to that kitchen story. After coming home I already had to get my stuff together and move to my new apartment in Lausanne (which is in the french part of Switzerland). I started my french course on monday, which is like a preparation for my studies. The problem here is, that the kitchen is not really equipped. No scale, no measuring jug, no mixer and no cake pans… HOW AM I SUPPOSED TO LIVE HERE? Well, it’s not that bad. It will just take some time until I have all that stuff together. So, that makes it a bit difficult to give you the exact measurements, but I will try my best! I just bought a measuring jar with milliliters and gram indexes for flour and sugar. That has to work for now.
(There will maybe be some more little changes, I am still experimenting with this blog 🙂 )
The summary of all what I said now is this delicious banana bread: First of all it is something I wanted to try for a long time now, then I added the superfood maca to the recipe, I didn’t use a mixer and I couldn’t do it in a cake pan, like you normally should. But hey, it worked and it tastes incredibly!
About the maca:
I am going to give you some facts about this maca root, which can be found in the peruvian Andes, in over 4000m over sealevel. To grow there you really have to be tough and be able to stand to the cold and strong UV-light up there. The maca adapted to these circumstances and the crazy thing about it is, that it helps the person who consumes it to also be tough and adapt to stressful situations. It makes you more stressresistant, gives you a lot of energy and makes you feel awake. Furthermore it is used to improve the performance in sports. And finally also as aphrodisiac, to increase the virility and fertility.
It contains a lot of nutrients, vitamines, proteins, fibers and healthy fats. Also intresting for vegans is its high content of calcium.
It is suggested to eat 1-2 teaspoons a day. You can for example simply add it to your oatmeal or smoothie. The taste is a bit nutty, i like it, but try it out yourself!
It says no additional sugar, because the dark chocolate I used contains sugar, but I didn’t add any more. The sweetness comes from the banana itself but also from a bit maple sirup and some dates.
20min preparation time
45min baking time
Ingredients (makes one bread)
❖ 200g quinoa flour
❖ 350g flour (optional glutenfree)
❖ 3tbsp maca powder
❖ 1tsp baking powder
❖ 3tbsp flax seeds
❖ 4 bananas (if possible 3 really ripe ones and one fresh one)
❖ 150ml soy yogurt
❖ 100ml rape oil
❖ 3tbsp maple sirup
❖ 10 Dates (soaked in water for 30min)
❖ 100g chocolate chips
- Preheat the oven to 200° with circulating air.
- Mix all the dry ingredients (flours, powders and seeds) together. I used a whisk and mixed everything by hand, but you can of course use a mixer if you got one in your kitchen 😉
- Mash the ripe bananas and mix them with the yogurt, oil and sirup. Now pour that mix to the dry ingredients and mix everything together.
- Cut the fresh banana and the soaked dates into small pieces. Add them with the chocolate chips to the mixture, now mix everything well together. I used my hands.
- Put baking paper on a baking sheet, then place the dough on there.
- Now bake for 45min in the preheated oven.
Banana bread is normally baked in a cake pan, because it’s like a mix of bread and cake. I just added more flour to this recipe than I would to a normal banana bread baked in a cake pan. So you can easily just place it on the baking sheet. I suppose it would also work in a cake pan, if you prefere using one.
This bread can easily be made glutenfree. Quinoa flour already is, therefore you can chose another glutenfree flour to add. Because the gluten helps to stick everything together you need a gluten alternative, I used flax seeds, but you could also use chia seeds for example.
Lots of love and hopefully until soon (I have to think of something nice I can make here in this poorly equipped kitchen).