Banana Beet Bread
1 cup mashed ripe bananas (ripe means they’re spotted brown on the peel)
3/4 cup roasted chopped beets (about two; roasting beets brings out their flavor more; then I just chopped them up in the food processor — you can also now buy the beets already cooked up in packages in the stores if you don’t want to cook them yourself!)
1/2 cup safflower oil
1/2 cup Agave
2 cups gluten free flour blend of your choosing (I used a combination of flours which mixed garbanzo bean, sorghum, and brown rice flours with potato starch and tapioca flour)
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tbsp apple cider vinegar
- Preheat the oven to 350 degrees. Line a 9 x 5 pan with parchment paper so that the paper is sticking out of the pan for lifting purposes.
- Combine the bananas, beets, oil, agave and egg. Put aside.
- Mix the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet with the apple cider vinegar and quickly mix everything together until the dry ingredients are completely moistened.
- Pour the batter into the prepared pan and let it sit for about five minutes before putting it into the oven.
- Bake for 35-40 minutes until the bread if puffed, a golden red hue, and a toothpick inserted into the center comes out clean.
- Cool for five minutes on a wire cooling rack in the pan. Then use the parchment paper wings to remove the bread from the pan. Cool for another 10 to 15 minutes before removing the parchment paper and allowing the bread to cool completely.