Maca banana bread

October 9, 2014 10:35 am Published by Leave your thoughts

Maca is a root vegetable native to the high Andes. It is extremely hardy and can survive at very high altitudes and very low temperatures, where little else will grow. The root is a storage organ for nutrients and when taken from the earth, comes in a variety of colours.

Traditionally, it was eaten by  Inca imperial warriors before battles. Their legendary strength and courage (it is said) came from the consumption of copious amounts of maca, fuelling formidable warriors. After a city was conquered, the women had to be protected from the Inca warriors, as reportedly they became ambitiously virile from eating such quantities of maca. (This reputed boost to virility – though not the unfortunate result – has of course, been used to endorse maca’s recent marketing campaign.)

With such a ringing legend behind the product, what person keen on natural sports nutrition can resist Maca banana bread? This may not be the exact recipe eaten by the Inca warriors, but with the inclusion of agave syrup, there are lots of new world ingredients.

(Note: whether or not this often-repeated legendary use is true has yet to be determined. Those who have studied maca’s history have not been able to locate formal mention of this particular use historically.)


3 bananas, mashed

250 g wholemeal self-raising flour

2 tbsp Naturya maca powder

¼ tsp mixed spice

125 g caster sugar

125 g coconut oil, melted

1 tbsp agave syrup (if you want a small bottle to try, use the Crazy Jack 250ml agave squeezy pack)

4 knobs stem ginger, diced

2 eggs, beaten


  • Preheat the oven to 180°C/350°F/Gas Mark 4.  Grease and base line a 2 lb loaf tin.
  • Mix all the ingredients together in a large bowl, then spoon into the prepared tin.
  • Bake for 1 hour and 25-30 minutes, until risen and golden.  Remove from the tin and cool on a rack.


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This post was written by Sue

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