Chocolate Sweet Potato Banana Bread {Freezer Meal}


This bread is chock full of hidden veggies, antioxidants, and loads of other good-for-you ingredients.

I had leftover pureed sweet potato and several overripe bananas in the freezer to use up.  This bread was the result.  It’s similar to my Banana Pumpkin Muffins but with some added cocoa.  I love using cocoa powder in recipes like this because a) it adds chocolate-y decadence without the added fat and sugar of chocolate chips, b) it’s actually full of antioxidants, and c) it masks the flavor of any hidden veggies.  As I write this post, I’m enjoying a piece of this warm-from-the-oven bread with some butter and hoping I’m going to be able to stop with just one. It’s absolutely decadent and healthy.  My favorite kind of snack!

Chocolate Sweet Potato Banana Bread

Makes: 1 bread loaf or 12 muffins

1 cup smashed ripe bananas
1/2 cup sweet potato, pureed
1/3 cup organic plain yogurt
5 tablespoons coconut oil or butter, melted
2 large organic eggs
1 teaspoon vanilla
1/3 cup granulated sugar (I used organic Turbinado sugar)
1/3 cup brown sugar
1 cup unbleached white flour
1/2 cup whole wheat flour
1/4 cup ground flaxseed
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Optional:  Glaze Ingredients (I skipped this part and it was still great)
1/3 cup powdered sugar
1 1/2 teaspoon lowfat milk

1. Preheat oven to 350°.
2. Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through ground nutmeg) in bowl. Add flour mixture to banana mixture; beat just until blended.
4. Pour batter into greased 9 x 5-inch loaf pan or muffin tin.
5. For bread, bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. For muffins, bake at 350° for 15-18 minutes until a wooden pick comes out clean.
6. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread or muffins from pan; cool completely.
7. Optional: Combine powdered sugar and milk, stirring until smooth; drizzle over bread.

Chocolate Sweet Potato Banana Bread {Freezer Meal}
 
Prep time
Cook time
Total time
 
This bread is chock full of hidden veggies, antioxidants, and loads of other good-for-you ingredients.Try a loaf today and feel good about what you're feeding your family.
Author:
Serves: 1 loaf
Ingredients
  • 1 cup smashed ripe bananas
  • ½ cup sweet potato, pureed
  • ⅓ cup organic plain yogurt
  • 5 tablespoons coconut oil or butter, melted
  • 2 large organic eggs
  • 1 teaspoon vanilla
  • ⅓ cup granulated sugar (I used organic Turbinado sugar)
  • ⅓ cup brown sugar
  • 1 cup unbleached white flour
  • ½ cup whole wheat flour
  • ¼ cup ground flaxseed
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
Optional: Glaze Ingredients (I skipped this part and it was still great)
  • ⅓ cup powdered sugar
  • 1½ teaspoon lowfat milk
Instructions
  1. Preheat oven to 350°.
  2. Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through ground nutmeg) in bowl. Add flour mixture to banana mixture; beat just until blended.
  4. Pour batter into greased 9 x 5-inch loaf pan or muffin tin.
  5. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread or muffins from pan; cool completely.
For bread, bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
For muffins, bake at 350° for 15-18 minutes until a wooden pick comes out clean.
Optional: Combine powdered sugar and milk, stirring until smooth; drizzle over bread.
Notes
Freezer Meal Instructions:

To Freeze:
Bake bread as stated in recipe directions. Let cool completely. Once cool, slice bread. Place slices in a freezer safe bag or container. Store in freezer for up to 3 months.

To Prepare:
Pull out the amount of bread you would like. Thaw in refrigerator overnight or warm in microwave briefly.

 


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Comments

  1. Pingback: 50 Simple Ways to Sneak Fruits & Vegetables Into Kid Favorites

  2. Carmen says

    Great recipe! East to do and kid approved in my house!

    • Rachel says

      Oh great! We love hearing this!

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