Can you say that five times fast?
Don’t ask me why, but I have just never had the knack for baking. I think a lot of it has to do with being impatient and also loving to improvise. In cooking you have a lot more flexibility when it comes to tweaking recipes. A handful of capers or an extra splash of vinegar might make your recipe taste gross but it won’t throw off the chemistry.
As an aside, do not do this with baking soda. It is not the same.
Did you know I used to do improv in high school? We would go to competitions where we would compete
This bread recipe was an experiment in how much I could cram into a pan (I used this 8×8) and still call it banana bread. But, y’all, this is is one of the best banana breads I’ve ever made. Granted, it is more like a snack cake then a bread, but banana bread makes it seem a heck of a lot better for you. A lot of people in my life seem to be always be skeptical about when I bake healthy desserts. One time, I made my mom a carrot cake banana bread, which sounded like a good idea until I added WAY too many carrots to it. And then it was basically carrot bread which is not the same.
Like I said, baking and improv do not mix.
This cake falls under my favorite dilemma of… is it cake? Or is it bread? Because if it’s cake, then it’s for dessert only. Unless you want to break the rules and have it for breakfast. But if it’s BREAD. Then it’s fair game. Snackage whenever possible. Breakfast, after lunch, before dinner. We can play the banana bread game and pretend like it’s good for us since it’s packed with bananas and beets.
I could seriously stare at this all day, though. Just look at this perfect slice.
There’s a sneaky little ingredient in this bread though, which makes it perfectly justify-able for dinner. As if you need any convincing. I added a little beet to the batter. It might sound weird, but beets really enhance the chocolate flavor of this bread. Beets are such a pain in the butt to make, because they take so darn long to cook. Thankfully, I used a beet from Love Beets. They sell beets that are already cooked and vacuumed sealed for freshness. I keep a package in my fridge at all times… because well, you never know when a beet craving will strike. Of course you can substitute the beet for a banana, but why would you?
This bread comes together so so quickly. Puree the wet ingredients in a blender (I use this one), add to mixed dry ingredients, pop it in a pan, and bake. These actually freeze incredibly well (and between you and me, I prefer them straight out of the freezer). These pair incredibly well will ice cream, berries, or even nut butter. And hey, if you wanna make a little ice cream sammie with ’em, I’m not gonna stop ya!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 tablespoons flax meal
- 3 ripe bananas
- 1 medium cooked beet (or one more ripe banana)
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup cocoa powder
- 1/2 tablespoon beet powder (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ounces dark chocolate, chopped
Preheat oven to 350 F. Spray an 8x8 pan with nonstick cooking spray of choice.
In a small bowl, combine 2 tablespoons flax meal with 5 tablespoons water. Allow to sit for 5 minutes.
In a blender, combine bananas, soaked flax seed, beet, and vanilla. Blend until smooth.
In a medium bowl, whisk together almond flour, coconut flour, cocoa powder, beet powder (if using), baking powder, baking soda, and salt. Add liquid ingredients to dry and mix until just combined. Add chopped dark chocolate, reserving a few chunks for the top and fold until combined.
Spread batter evenly into prepared pan and sprinkle remaining chocolate chunks on top. Bake for 18-23 minutes or until toothpick comes out clean. Once done baking, transfer pan to a wire rack to cool for 20 minutes before cutting into bars