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.
Servings: 12 slices or muffins
Calories: 214kcal
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.
Notes
- 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: 1slice or muffin | Calories: 214kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Cholesterol: 31mg | Sodium: 210mg | Fiber: 3g | Sugar: 15g