The Midnight Banana recipe is my favourite in the whole world. I love it so much, I had to play with it a little (or a lot) because we were getting bored with it. Simply adding chocolate chips or nuts wasn't enough anymore. So one day, in desperate desire for some chocolatey goodness, I created a shortcut to the beet chocolate cake. It goes like this:
1 1/2 c cooked and shredded/puréed beet
1/3 c oil
2 eggs lightly beaten
1 c sugar (can be less)
cinnamon (optional)
1 tsp baking soda or baking powder
1 1/4 c of spelt or another wholemeal flour
1/4 cup cocoa (can be more, can be mixed with carob)
Preheat oven to 170 degrees C, mix the beet with oil, add eggs and sugar, mix (all by hand, no mixers), sprinkle the cinnamon and, if using, baking soda. Mix a little, then add flour and cocoa (and baking powder). Pour into the pan, muffin cups, madeleines forms or whichever form you feel like. bake for 50-60 minutes for loaf pan, 30-40 minutes for small cupcakes and madeleines. If using a gas oven, you might want to put a cup of water underneath to avoid dryness.
The loaf version is best when wrapeed in aluminium and kept in the fridge overnight.
Bon appetit :)
