Adaptogenic chocolate banana bread


Adaptogene chocolade bananenbrood


A delightful banana bread that actually tastes more like airy chocolate cake.
It's gluten-free, dairy-free and refined sugar-free and with a small adjustment you can make it vegan.

The cornflour gives it a nice bite and the riper your bananas, the better the taste.
So if you're one of those people who regularly finds a bunch of brown bananas in your kitchen, you know you wanted this banana bread!

The special ingredient are the I am glowing adaptogens for your skin. Isn't it the ultimate dream to eat cake that makes your skin more beautiful and healthier?
Dream no more, let's get into the kitchen!
The mushrooms in this blend come to their full potential when you heat them, so it's ideal for baking.


Adaptogenic chocolate banana bread
This is what you need:

100 grams of corn flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon I am glowing adaptogens
3 eggs (or flaxseed egg replacement for a vegan option)
2 large very ripe mashed bananas
2 tablespoons melted virgin coconut oil +
1/2 tablespoon to grease the baking pan
80 grams maple syrup
1 teaspoon vanilla extract
70 grams grated 85% dark chocolate +
30 grams extra chocolate as decoration

Pre-heat your oven to 180 degrees and grease a baking pan with coconut oil.
Mix the dry ingredients in one bowl and the wet ones in another bowl.

If you don't eat eggs, you can use flaxseed as a binding agent.
Use 1 teaspoon per egg of finely ground flaxseed mixed with 3 tablespoons of water as a substitute. Let it sit until it has a jelly-like texture and then add it to the wet ingredients.

Grating the chocolate gives the tastiest result. Add it as the last part after mixing the dry and wet
ingredients and stir it gently.

Let the batter sit for 10 minutes and then put it in the greased baking pan.
Bake the banana bread for 45 minutes. It's ready when you can stick a toothpick in it and it comes out clean.

Allow the banana bread to cool while you melt the chocolate Au Bain Marie.
You do this by warming a pan with some water reaching the half of the outside of a bowl with the chocolate pieces. Don't let the water boil.

Drizzle the banana bread with the melted chocolate and optionally sprinkle with bee pollen. Small roses as decoration are the finishing touch!