Preheat the oven to 400 degrees F (200 degrees C).
Olive Oil (1 tsp)
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 cups)
Baking Soda (3/4 tsp)
Salt (3/4 tsp)
Unsweetened Cocoa Powder (1/3 cup)
When the beets have cooled, put them in a food processor with the
Vanilla Bean Pod (1)
and process until smooth.
Bananas (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!