Chocolate Sweet Potato Bread
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.
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 Greek yogurt
- 5 tablespoons melted coconut oil (sub: 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
Instructions
- Preheat oven to 350° F. Grease a 9x5-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 45-55 minutes, or until a wooden toothpick inserted in center comes out clean. For muffins: Bake for 15-18 minutes, until a wooden toothpick 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.
Freezer Instructions
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.
Notes/Tips
- The choice of bread pan can impact baking time due to factors such as size, material, thickness, shape, insulation, and coating. Test for doneness by inserting a toothpick into the center of the bread; it should come out clean or with only a few crumbs clinging to it.
- You could substitute pumpkin or butternut squash puree for the sweet potato.
- You can substitute sour cream or vanilla yogurt for the plain yogurt. If using vanilla yogurt, you'll need to reduce the sugar amount a little bit.
- Substitution for White Whole Wheat Flour: If you can’t find this variety of whole wheat, use 3/4 cup regular whole wheat flour and 3/4 cup all purpose flour instead. Or, replace all the flour with all purpose flour.
- Storage Instructions: Cool and wrap tightly. Store on counter for 1-2 days, in fridge for 3-5 days, and in freezer for up to 3 months.
- Gluten-Free Variation: Replace the whole wheat flour with 1:1 gluten-free baking flour. Bake time and texture may vary slightly.
- Dairy-Free Version: In place of yogurt, use a dairy-free yogurt.
- Add-Ins: To mix it up, try folding in a 1/3 cup of chopped pecans or walnuts, dried cranberries, or mini chocolate chips to the batter at the end.
Nutrition
Serving: 1 slice or muffin | Calories: 214 kcal (11%) | Carbohydrates: 32 g (11%) | Protein: 5 g (10%) | Fat: 9 g (14%) | Cholesterol: 31 mg (10%) | Sodium: 210 mg (9%) | Fiber: 3 g (13%) | Sugar: 15 g (17%)
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