One of my toddlers is a very picky eater, so I am always on the lookout for ways to sneak vegetables into foods he will actually eat (like my Sneaky Squash Biscuits).
I also get farm fresh vegetables every week through a CSA (Community Supported Agriculture). If you don't have a CSA, let me just say how wonderful it is. I get a big bag of veggies every week, in season and locally grown. I'm supporting a local small business (I've met my farmer several times and he's awesome!) and I'm forced to try new vegetables that I otherwise would not. This week I got a beautiful bunch of beets. I knew there was no way my picky boy would eat them as is but I couldn't let them go to waste. Beets are a superfood, packed with healthy vitamins and fiber. And my toddlers will eat them... as long as they are hidden in my Chocolate Chip Banana Bread. Give it a try!
You'll need to puree your beets for this recipe. This is super easy. Here's how I do it.
Cut your stems to about 1 inch. Gently wash beets and pat dry. Wrap individually in foil and place on a cookie sheet. Roast at 400 degrees for 1 hour or until tender. Let cool, peel skin, and place in a blender or food processor. Puree until smooth. I used 3 medium beets to make 1 cup of puree.
Isn't that color gorgeous? Now on to the recipe...
Ingredients:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 ripe bananas, mashed
1 cup beet puree
2 cups sugar
3 teaspoons vanilla
Directions:
Preheat oven to 325 degrees. Grease 2 full size or 5 mini loaf pans and set aside.
In a bowl or gallon sized freezer bag, sift together flour, salt, baking soda, & baking powder.
In a large bowl, blend eggs, mashed bananas, beet puree, sugar, and vanilla.
Add in flour mixture and mix until smooth.
Stir in chocolate chips.
Pour into prepared loaf pans. This recipe makes 2 full sized loaves or 5 minis. I always make mini loaves of bread because:
1. They cook faster.
2. I am feeding toddlers and it makes perfect sized slices.
3. They freeze beautifully so you never have stale bread.
If you don't have mini loaf pans try these.
Place in preheated oven and bake for 35-40 minutes for mini loaves or 55-60 minutes for full sized loaves (or until a toothpick inserted in the center comes out clean).
So. Delicious. My two toddlers ate an entire mini loaf for afternoon snack! You can't even tell that this bread is packed with super healthy vegetables.
As I mentioned, these loaves freeze wonderfully. Just wait until they are fully cooled and wrap in foil. Allow to thaw on the countertop and enjoy!
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