Little hidden red jewels offer a burst of colour without an obvious flavor.
It has been a HOT minute since I've shared a new banana bread recipe.
I made A LOT of banana breads over the past couple of years, like S'Mores Banana Bread, Peanut Butter Banana Bread, Gluten Free Tigernut Banana Bread and so on, but as you know, I firmly believe that you can never have too much banana bread.
As it usually goes, I spent the weekend at my parent's house, and left a bunch of bananas on the counter of our house. I return on Monday and discover that most of them are pretty brown. So, in the name of reducing waste, my options as I saw it, was to either freeze said bananas or make more bread.
Well my partner, who I use as a guinea pig sometimes (but totally willing), was not going to turn down the offer of a fresh sweet loaf.
I also noticed that we had some beets sitting in the fridge, and I wondered - zucchini is a common addition, but what about beets? We also didn't have any eggs left... Chia seeds to the rescue. I was game for an experiment.
I didn’t even plan on sharing this recipe as I was making in the kitchen. I had zero expectations for how it would turn out, but the second I took this sweet and banana loaf out of the oven, I knew it was going to be so darn GOOD.
It will hit the spot for a sweet breakfast combined with your favourite yogurt and granola. Or you can eat it as is for snack and dessert. You can even smear a slice with a thick layer of creamy almond butter.
Only want half of a loaf at first? Freeze the other half! This loaf freezes very well and can easily be defrosted and reheated as you’d like.
RED RUBY BEET BANANA BREAD
Serves 8
INGREDIENTS
2 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
3 very ripe, bananas, mashed (about 1 1/2 cups)
1/4 cup plain non-dairy yogurt
1 Tbsp chia seeds
1/4 cup olive oil
2 1/2 tsp vanilla extract
2 Tbsp cocoa powder
1/2 cup shredded beetroot
INSTRUCTIONS
Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper (overhanging on the two long sides).
In a large bowl, whisk together the flour, sugar, baking soda and salt.
In a separate medium bowl, whisk together the mashed bananas, chia seeds, yogurt, olive oil and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in the grated beet.
Separate the batter in half, and add the cocoa powder to one half.
Then spoon the batter, alternating between chocolate and plain, into the prepared loaf pan.
Bake the bread for 50 to 60 minutes, or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool completely in the pan before using the parchment paper overhangs to life the bread out of the pan to slice and serve.
Serve and enjoy!
NOTES
Will stay good for a few days on counter or fridge and you can also freeze for longer.
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