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MOTHER'S DAY MORINGA BANANA BREAD

The Moringa Kitchen

She was very fond of making chiffon cake. I thought of making chiffon too for Mother’s day. However, a stack of ripening bananas sat in one corner and I thought to make Chiffon I’d be using lots of eggs and lots of sugar. Ma, why not a better Banana Bread? I’m sure you would approve it, just the same as chiffon.

I imagine that she’s here. We would eat cake, there would be a cup of tea for her, and hot chocolate for me. We would talk about where my heart is, and all the nonsense we love. But my heart is crushed again because I could no longer touch her. Modern society and its celebration of Mother’s Day bites hard at me, year after year. It’s incredibly hard for me to celebrate outside the house. It’s insane. All the flowers, the food and people hugging and kissing their moms. I will die with my tears! I prefer being cocooned at home with the kids.

I remember the yellows. She said I look good in yellow. I can count by the fingers the few times I wore yellow. I think it’s about the only thing that I disagreed with her. In everything, our hearts and minds were fused. In the end, I realized that she was a soul mate. When I try to find her, the connection instantly goes to baking. That’s why I am always happy when I bake.

So for this banana bread, maybe you can call it special or better than your usual banana bread. I adapted this recipe from a mom blogger named Sophistimom. How can you go wrong with a name like that? Sophistimom is very lovely and her recipes really work. I was glad I saved the recipe before her site crashed! I thought it’s the best banana recipe I’ve tried… fluffy, moist, with just the right banana flavor. The only thing I added is the dried pure Moringa leaf flakes, mixed into the batter.

Go bake, be happy and enjoy this yummy Moringa Banana Bread!

Ingredients:
2 cups All Purpose Flour
3/4 tsp baking soda, 3/4 tsp crushed sea salt
1/2 tsp Dried Pure Moringa leaf flakes

3 large ripe bananas
1 cup light brown sugar
1/4 cup goat milk yoghurt or low fat sour cream
2 eggs beaten
1 stick butter, melted
1 1/2 tsp vanilla

To Bake:
Preheat the oven to 350F
Line 2 medium sized loaf pans with baking paper

  1. In a mixing bowl combine, whisk together all the dry ingredients.
  2. In a separate bowl mash well the ripe bananas.
  3. Add and mix one at a time the rest of the ingredients.
  4. Add the dry ingredients to the wet ingredients. Stir, until they are all thoroughly mixed.
  5. Pour mixture in the lined loaf pans.
  6. Bake for 35-45 minutes. Test if the batter is done by inserting a toothpick in the middle of the loaf, it should come out clean, and not wet.
  7. Cool the banana cakes to room temperature in their moulds.
  8. Flip them out of the pans, slice and serve with tea or your favorite drink.

Enjoy!