Feel good about what you’re feeding your family. This bread is chock full of hidden veggies, antioxidants, and loads of other good-for-you ingredients.
- 1 cup smashed overripe bananas (about one banana)
- 1/2 cup smashed or pureed cooked sweet potato (sub: pumpkin puree)
- 1/3 cup plain yogurt (sub: coconut milk from the can)
- 5 tablespoons melted coconut oil (or butter)
- 2 large eggs
- 1 teaspoon pure vanilla
- 1/3 cup granulated sugar (sub: coconut sugar)
- 1/3 cup brown sugar (sub: coconut sugar)
- 1 cup unbleached all-purpose flour (sub: white whole wheat flour)
- 1/2 cup whole wheat flour (sub: white whole wheat flour)
- 1/4 cup ground flaxseed
- 1/4 cup cocoa powder (sub: cacao powder)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Optional: 1/3 cup mini chocolate chips
Make It Now:
- Preheat oven to 350° F. Grease a 9×5 inch loaf pan or standard-sized muffin pan with cooking spray.
- In a large bowl using a hand mixer or stand mixer, add the banana, sweet potato, yogurt, coconut oil, eggs, and vanilla and beat at medium speed until combined. Add sugars; beat again until combined.
- In a medium bowl, stir together the all-purpose and wheat flours, flaxseed, cocoa, baking soda, salt, and cinnamon. (Tip: Lightly spoon the flour into a dry measuring cup and level with a knife to measure correctly.) Add the flour mixture to the banana mixture and stir by hand just until blended.
- Optional: Gently stir in the mini chocolate chips. Do not over mix.
- Pour batter into the greased loaf pan or muffin tin and place on the center rack of the oven. For bread: Bake for 55 minutes or until a wooden pick inserted in center comes out clean. For muffins: Bake for 15-18 minutes until a wooden pick comes out clean.
- Remove from the oven and let cool in the pan on a cooling rack for 10 minutes or so and then turn the bread or muffins out onto the rack. You may have to run a knife around the edges to help the bread or muffins come out more easily.
Freeze For Later: Follow entire recipe, letting the bread or muffins cool completely. Wrap the bread in a few layers of plastic wrap and/or foil and freeze. Or, place the muffins in a freezer bag, squeeze out as much air as possible, seal, and freeze. Store in the freezer for up to 3 months.
Prepare From Frozen: Thaw the bread loaf or desired number of muffins on the counter or using the defrost setting on the microwave briefly.