Banana bread with coffee - Our recipe

A little warning in advance: The ingredients for this banana bread read more like the breakfast recipe of a professional athlete and/or nutrition fanatic than that of a delicious cake (bread?). But before you click away this tab again now, exasperated: What if we told you that one doesn't have to exclude the other? Full of nutrients and fiber, without unnecessary household sugar, high in protein AND so really delicious. In the (extremely unlikely, of course) event that you've ever tried your hand at banana bread in Lockdown 1, here's your chance for attempt two. We're going to go out on a limb and say: this time it's going to be even juicier, even easier, even healthier! 

Now it's time for the battle of soy versus oats, almond versus coconut, and rice versus the world: Which plant milk is the number one milk alternative? One thing we can tell you right away: milk froth is in the eye of the beholder. Each alternative has its own advantages and disadvantages, which we will now present to you.

A complete confession of love for curd (German: Quark) would go beyond the scope here... Therefore simply so much: curd is great! Bursts with top usable protein and a high calcium value. Proteins are good for muscle building, yes, we know that. But did you know that the body needs protein to produce iron? Iron deficiency, in turn, is often to blame for fatigue and lack of motivation. And, curd is versatile! It is especially perfect for baking and as a healthy substitute for butter - best to use 20%. 

No question, nuts are real mini fat bombs. But, not all fat is the same! Omega 3 fatty acids have an anti-inflammatory and mood-lifting effect and especially the walnut stands out as a nut star with a top ratio of omega 3 and omega 6 fatty acids. The grated walnuts in baking also ensure that the bread becomes super juicy and stays that way for a few days.

Only in the iron value, the oat colleague must admit defeat to the millet. Maybe you're thinking to yourself now: Oh, I'll take care of my iron balance in the evening with a really good steak! Attention mythbusters: A portion of millet (60g) brings 4.1g of iron - a portion of steak (150g) only 3.2g! (This doesn't mean that you can't treat yourself to a good steak every now and then ;-) ) In addition, millet tastes wonderfully nutty and therefore fits especially well in our banana bread!

Oatmeal is highly praised as the ultimate breakfast food. And not without reason! Oats lead the race of cereals in almost every category: Extra fiber and important minerals such as magnesium and zinc, as well as vitamins B1 and B6 are contained in the cereal. Vitamins B1 and B6 are important for our nervous system and a balanced psyche, among other things. Phew, quite a geek, this flake...

A local superfood! Flax seeds, unlike the trendy chia seeds, do not have to be shipped halfway around the world and are also much cheaper. The small seeds work wonders for our intestines and help maintain the protective mucosa. Especially if you don't use gluten-containing flour, flax seeds are a kind of binder in baking and, together with eggs, provide a good consistency.

You belong to the division: cake (bread?!) is not a real cake if it does not taste really sweet? Understand. There are now many alternatives to regular table sugar. With little inherent flavor and 70% sweetening power compared to sugar, erythritol is great for baking. Erythritol occurs naturally in mushrooms, cheese and some fruits. However, for the food industry, it is usually produced by fermentation. Erythritol contains almost no energy (= calories) and therefore has no effect on blood sugar levels. It is absorbed by the small intestine directly after consumption and excreted unchanged through the urine. All in all, it could be said that erythritol has neither bad nor particularly good properties (except for its calorie-free and tooth-friendly sweetness). So whether zukka or sugar - the choice is yours :-)

Don't worry. Just because espresso is IN the banana bread doesn't mean you can't drink espresso WITH the banana bread. On the contrary - the subtle coffee note primarily enhances the chocolaty taste and harmonizes wonderfully with the sweetness of the banana. The best way to prepare the coffee is to use an espresso maker and then let it cool. For a special crunch, chop the whole beans with a large knife and sprinkle them on your banana bread before baking.

Our recommendation: Choc'n Brew - Strong Espresso Blend

• 3 (or 4 small) ripe bananas
• 90 g fine oat flakes
• 90 g millet flakes
• 80 g walnuts grated
• 10 g ground flax seeds
• 120 g erythritol
• 3 eggs
• 80 ml espresso/coffee (cold)
• 150 g curd cheese (20%)
• 1 pck baking powder
• 100 g dark chocolate (min. 80% cocoa content)
• Pinch of cinnamon virgin coconut oil for the mold

1: Boil espresso/coffee and allow to cool.

2: Separate eggs. Beat egg whites until foamy.

3: Mash bananas with a fork. Add the egg yolk, erythritol, curd and flaxseed and mix well.

4: Mix oats, millet, walnuts, cinnamon & baking powder.

5: Melt chocolate over water bath.

6: Mix the dry ingredients with the egg yolk-curd mixture and stir in the melted chocolate.

7: Pour the espresso over the mixture and incorporate.

8: Fold in the egg white foam.

9: Cut the remaining banana in half and chop the whole coffee beans.

10: Grease the loaf pan with the coconut oil and pour in the banana bread mixture. Garnish with the banana and the chopped coffee beans.

11: Bake at about 1.80 ° in the oven (convection + top heat) for about 50 minutes until the dough passes the test. Enjoy :-)!

Once again we need a coffee as a base. And once again, the espresso or coffee from the espresso maker is best suited. How you do it best, you'll learn in this article or you can watch it in our video about the stovetop pot: