Aronia Berries…the best of the superfoods, richest in antioxidants; flavonoids.
Aronia berries or chokeberries are small dark berries in the Rosaceae family. They grow in wet areas or swamps and eaten raw, they have a very dry and bitter taste.
The berries are native to and grown in the eastern part of North America. Initially, Native Americans used the berries to cure colds. Today the berries are in commercial production of jams, wine, and juice.
Consequently, they are showing up more and more in home kitchens. They add a tasty “tang” to any recipe. For example, use them as additions to cakes, pies, bread, and smoothies to boost flavor and nutrition.
In the marketplace or on the farm
Recently, my husband brought home a large basket of Aronia berries from Distillery Lane Ciderworks (DLC), an apple orchard, and farm in Jefferson, Maryland. He is the cidermaker there on weekends and processes the best hard cider! But that is a story for another post.
While Aronia berries are not yet available in all supermarkets, I have seen them in Whole Foods. On their websites, MOM’s Organic Market and Trader Joes also mention them.
I wasn’t aware they had Aronia berry shrubs on the farm at DLC and was excited when my husband brought them home. Having some ripe bananas that needed to be used, I decided to make an Aronia Berry and Banana Bread.
Quick to mix up
All the ingredients were ones I had on hand, therefore it was super easy to mix them up quickly. I literally added all the ingredients, except the berries, into one bowl and mixed until everything was well blended. Then I gently folded in the berries being careful not to crush them.
I spooned the batter into the lightly greased bread pan and topped it with the slivered almonds. Adding almonds gives the bread a little more fiber and helps lower cholesterol. Always trying to make it healthier!
After about 30 minutes, the aroma in the kitchen was amazing and the bread was looking great! I took it out of the oven after 50 minutes when the top was nicely browned and the edges were pulled away from the sides of the pan.
The end result was delicious! The bread is moist. Both the banana and Aronia berry flavors are evident and blend well. The almonds on top give it a nice “crunch”. Next, I plan to try an Aronia Berry and Raw Apple Cake and Aronia Berry Oatmeal cookies. Stay tuned!
Aronia Berry and Banana Bread
- 9" x 5" bread pan
- Heat oven to 325 degrees F.
- 2 large Eggs
- 1 cup All purpose flour
- 1 cup Whole wheat flour
- 1/2 cup Sugar
- 1/3 cup Butter, softened
- 1/2 cup Aronia berries
- 3 med Bananas, mashed
- 1 tsp Baking Soda
- 1/4 cup slivered almonds (about 20)
- Heat oven to 325 degrees. Lightly grease bread pan.
- Mix all ingredients except the berries, until well blended.
- Fold in the berries, being careful not to crush them.
- Spoon the batter into the prepared pan and top with slivered almonds.
- Bake for 50 minutes or until a toothpick comes out clean, and the edges pull away from the sides of the pan.
- Cool on a wire rack for 10 minutes, remove from pan.
Nutrition information: Calories: 212, Total fat: 6.6 grams, Protein: 4.1 grams, Cholesterol: 16.4 mg, Sodium 12.3 mg, Sugar: 14.7 grams, , Fiber: 3.0 grams