Healthy vs. Unhealthy

At the editorial office, two camps are forming: team healthy and team ‘oh, just act normal’. While one camp indulges in packs of cookies and bags of chocolate Easter eggs, the other side munches on a mountain of carrots with a dip of hummus. At the editorial office, we are crazy about banana bread. To keep everyone happy; today not one recipe, but two versions. Believe me, both are insanely delicious, just one is a bit healthier than the other. Can you let me know which one you chose?

Healthy banana bread

Ingredients

4 overripe bananas

1/2 tsp vanilla extract

1 egg

3 tbsp coconut oil

handful of medjool dates soaked in hot water

3 tsp baking powder

1 tsp salt

1 tsp cinnamon

180 ml almond milk

200 g almond flour

150 g buckwheat flour

100 g oats

1. Preheat the oven to 180 degrees.

2. Place the dates in a blender, along with the bananas. Blend until you get a smooth mixture.

3. Pour the banana mixture into a large bowl, add all the wet ingredients and mix well.

4. Add the dry ingredients to the banana mixture and mix well.

5. Line a baking pan with parchment paper and pour the mixture into the baking form.

6. Bake the cake until done in about 45 minutes.

7. Serve the cake optionally with a spread nut butter.

Simply delicious banana bread

Ingredients

4 ripe bananas

200 g spelt flour

1 tsp baking powder

1 tsp salt

200 g brown cane sugar

1 tsp vanilla extract

100 g butter

3 eggs

1 tbsp fresh lemon juice

1 tsp cinnamon

100 g chopped pecans

1. Preheat the oven to 180 degrees.

2. Mash the bananas in a large bowl and add all the wet ingredients.

3. Mix the dry ingredients, except for the nuts, in another bowl and add them to the banana mixture.

4. Toast the nuts in the oven until they turn golden brown. Let them cool and add them to the mixture.

5. Line a baking pan with parchment paper and pour the banana mixture into the form.

6. Bake the cake until golden brown in about 45 minutes. Insert a skewer or knitting needle in the middle of the cake to check if it is done.

7. If it is not done, cover the cake with aluminum foil and place it back in the oven for a while. The foil prevents a too dark crust.

8. Serve the cake warm with a spread of salted butter.