Banana bread with Aronia berries

Aronia berries or chokeberries are tiny superheroes from my garden. These round, purple, or black fruits have a sour-bitter taste and have the highest level of antioxidants among all forest fruits (15 times more than blueberries or cranberries). Having a low sugar level, they abound in vitamins C, E, A, and K, as well as rare vitamins like K and P, quercitin, minerals (Magnesium, Mangan, Potassium, Iron, Calcium, Zinc), anthocyanins si proanthocyanidins – potent plant-based antioxidants.

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Why superfoods? Well, these tiny fruits:

Help with joint health and reduces C-reactive protein levels
Improve circulation by strengthening capillary walls
Inhibit enzymes that break down collagen
Reduce allergy production
Improve the function of the circulatory, respiratory, and digestive systems
Prevent gastric damage
Protect heart cells from cell membrane damage and DNA fragmentation
Protect the liver from chemical damage.

They have a calming effect and enhance overall wellness. A welcomed sensation especially now, during colder months.

We generally use Aronia berries fresh, and raw. Lady S prepares a delicious Aronia lemonade while in season and we all enjoy it. Dehydrated we use them in oatmeal or shakes for breakfast, or in cakes, like this beautiful, moist, yummy banana bread. Pairing Aronia with mixed seeds is a great, healthy idea. We loved it! We loved it so much that we skipped the part with “letting the cake cool” and we ate it warm. Could not resist temptation.