Chef Tip: Does your fresh-baked bread turn blue? or green?

I made a new recipe for banana bread this week, and as it baked it has a little bluish tint, but when cut, looked fine. I cut a slice and left it to finish cooling. When I came back to the kitchen to cover it, it was blue!  and then green!  A chemical reaction was at hand, but what? 

After a little research, I found that baking powder and / or baking soda reacts with the cloraphyll (chlorogenic acid) in the sunflower butter causing this fun discoloration, and in this particular version of the recipe, I used sunflower butter. Most plants only have Chlorogenic acid in the stems and leaves, but sunflower also has it in the seeds/oil/butter.

Perhaps for the University of Michigan game a little maze and blue bread might be appropriate!  ... or St. Patrick's Day!