Banana, cocoa and black maca smoothie

This is the most direct way to use maca: no cooking or precise weighing, and banana balances its flavour.

Ingredients — for 2 large glasses

• 2 very ripe bananas, sliced and frozen the day before
• 400 ml milk or plant-based drink (oat, almond)
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon black maca powder
• 1 tablespoon almond butter
• 1 pinch fine-grain pink Maras salt
• 1 teaspoon honey, if the bananas are not ripe enough

Preparation — 5 min

1. Put the liquid in the blender first, followed by the dry ingredients and then the frozen bananas. This keeps the blades from spinning without catching the ingredients.
2. Blend for 45 seconds at full speed.
3. Taste before adding anything. Add milk if it is too thick.
4. Serve immediately.

Frozen bananas, without ice cubes

Ice cools by diluting: the smoothie becomes runny and loses flavour as the cubes melt. Frozen bananas provide the same chill and thick texture without adding water. Freeze the slices spread out on a plate so they do not form a solid block.

Choose ripe bananas with brown spots. Their starch has turned into sugar, providing enough sweetness to skip the honey.

How much maca to use

Start with one teaspoon for two glasses. The flavour is distinct, malty and slightly earthy, unlike a classic smoothie. Some people then increase to two teaspoons; others stay at half a teaspoon. Adjust to your taste, starting with a small amount.

Cocoa and banana help balance the flavour. In a berry or pineapple smoothie, maca stands out more and is harder to pair.

This recipe is prepared cold. Maca can also be used in hot or cooked preparations. For a warm breakfast, try our porridge. For a portable option, try the oat bites.

The 400 g pack costs less per gram if maca becomes part of your routine.