Lose weight ...

... without a diet? Be good to
yourself. more...
         

Articles - Out and about:

There's scarcely a tree that is so useful and versatile as the coconut palm tree. From shelter to
Survival fans will be delighted. Many people who live in the city have no real need at all for
Lettuces and other salad leaves don't keep well and so they should be used as fresh as possible.
No cereal or dairy products, no sugar, but a lot of fruit, vegetables and lean meat – that's the
Caffè Vergnano has optimized its 1882 coffee capsule system by systematically expanding its

Banana bread – the perfect symbiosis of fruit and cake

When bananas have been left in the fruit bowl for a long time, the overripe, brown fruit can be made into a delicious speciality that originally came from the USA. Banana bread is sweet and moist, giving off a wonderful aroma. This has to be one of the tastiest ways to use up leftovers because it also uses other ingredients from the store cupboard.

How to make this source of energy

Banana bread tastes great for breakfast, as a snack when you are on the go, as a dessert or with your afternoon coffee. It is also suitable as a quick source of energy before sport since the bananas contain a lot of fructose and keep you feeling full for a long time thanks to their fibre content. For a simple and healthy variation, mix wholemeal spelt flour with fine oat flakes, ground vanilla and a pinch of cinnamon. Puree the ripe bananas with apples and add to the flour along with some pre-soaked chia seeds and chopped dates, for example. Mix all the ingredients together and transfer to a greased loaf tin. Finish off by halving another banana, laying it on top of the mixture – then put it in the oven. Since the ripe bananas and dried fruit are very sweet you don’t need to add any more sugar.

Varying the basic recipe

There are countless variations of banana bread. If you like experimenting, you can add various ingredients to the basic recipe. Suitable examples are whole or chopped nuts, coconut flakes, flax seeds, various dried fruits such as apricots or cranberries but also fresh fruit such as pears or berries. If you fancy a chocolate banana loaf, add a bit of raw cocoa or fermented and dried pieces of raw cocoa beans, so-called cocoa nibs, to the dough. It is richer in protein if you swap some of the flour for sweet lupin flour. For gluten-free banana bread, replace the spelt flour with coconut or rice flour and ground almonds.

The loaf will stay moist for several days

Banana bread is quick to make and even tastes lovely and moist two or three days later. This cake-like loaf doesn’t really need anything spread on it. But if you have a sweet tooth, you can spread a bit of honey, almond or peanut butter on your slice. Cream cheese or crème fraîche, beaten together with a drop of milk and a squeeze of lemon juice, gives the banana bread a fresh touch. Incidentally, the bread also freezes well, pre-sliced and packed in portions. Then it can quickly be retrieved from the freezer when guests turn up unexpectedly on your doorstep. The slices can simply be heated up in the toaster.

 

Source: Heike Kreutz, www.bzfe.de