Recipe Image

Servings:

Fudgy Chocolate Chip Beet Banana Bread

This bread goes with everything! Breakfast? Yes, perfect with coffee. After dinner? Yes, perfect with red wine. I kept finding myself heading back to the kitchen for just one more bite.

Total Time

2hr 30min

4.8

4 Ratings

Author: Girl Eats Greens

Servings:

Ingredients

•

1 cup

Bananas , overripe, mashed

•

Medium Beets

•

3/4 cup

Granulated Sugar

•

4 Tbsp

Coconut Oil , melted

•

1 1/2 cups

Whole Wheat Flour

•

1/3 cup

Unsweetened Cocoa Powder

•

1/2 cup

Vegan Mini Chocolate Chips

•

1 tsp

Baking Soda

•

1 tsp

Salt

•

Vanilla Bean Pod

or 2 teaspoons of Vanilla Extract

•

1 tsp

Olive Oil

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Drizzle the Beets (2) in 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 (1 tsp) , Salt (1 tsp) , 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 Bananas (1 cup) in a smaller bowl, add Coconut Oil (4 Tbsp) , 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.

10.

Let the bread cool before slicing. Enjoy!

Nutrition Per Serving

CALORIES

397

FAT

16.2 g

PROTEIN

6.4 g

CARBS

63.7 g