Preheat the oven to 400 degrees F (200 degrees C).
Drizzle the Beet (2) in Olive Oil (1 teaspoon) and wrap in tin foil, roast for 45-60 minutes, until the beets are easily pierced with a fork. Set aside to cool.
Turn the oven down to 350 degrees F (180 degrees C) and lightly grease a bread pan.
In a large bowl, mix the Whole Wheat Flour (1 1/2 cup), Baking Soda (3/4 teaspoon), Salt (3/4 teaspoon), and Unsweetened Cocoa Powder (1/3 cup) together.
When the beets have cooled, put them in a food processor with the Vanilla Bean Pod (1) and process until smooth.
Mash the Banana (1 cup) in a smaller bowl, add Coconut Oil (1/4 cup), the beet and vanilla mixture and the Granulated Sugar (3/4 cup).
Stir the banana and beet mixture together and then add to the dry ingredients and then mix in the Vegan Mini Chocolate Chips (1/2 cup).
Pour the batter into the pan.
Bake 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool before slicing. Enjoy!