Yesterday I had an amazing recipe for Valentine’s Day cupcakes. Or, so I thought. Turns out I missed the ball a bit, but this morning I decided to take one last chance at a Valentine’s treat. This banana bread has a little kick to it, as I added beets. Sweet and earthy beets have an abundance of nutritional benefits, including B-vitamins, iron, magnesium and potassium. They are also helpful to athletes by improving stamina as the nitrates in beets boost performance endurance. Beets are also known to lower heart disease and lighten the load on your liver, which is cleaning your blood and trying to detoxify your body. So, we tried this twist on banana bread. Check it out and give it a try for yourself!
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 chia eggs (1 tablespoon of chia mixed with 3 tablespoons of water per “egg”)
- 2 medium sized mashed bananas
- 1/4 cup of almond, soy or milk alternative of your choice
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 medium sized steamed and cooled beet
- 2 tablespoons of chocolate chips
- 1/4 cup of chopped walnuts
- 1 3/4 cups whole wheat flour
- Preheat your oven at 325 degrees Celsius and prepare your mix.
- Using a small bowl, create your chia egg mixture and set aside.
- In a medium sized bowl, mix all the dry ingredients together (Flour, walnuts, chocolate chips, baking soda and cinnamon).
- In a larger mixing bowl, mash the bananas and beet together, than add the rest of the wet ingredients.
- Combine your dry ingredients into the large mixing bowl of wet mixture and stir. It will be a fairly thick batter.
- Bake for 55-60 minutes, testing with a fork. If you poke the fork, and it comes out clean, the bread is ready.