Double chocolate banana sweet potato bread

by - 3:26 PM

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For not being a big fan of banana bread this wasn’t too bad. My niece said “Delicious!”

I found this recipe from Chewoutloud.com on  foodgawker.  I was suckered in by the photo. This happens a lot with photos of food for me.

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I started with some funny looking sweet potatoes.

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Removed their skins.

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And put them in a bowl with a mashed banana.

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Mixed them together but didn’t worry too much about lumps.

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Added butter,  sugar


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a little vanilla,


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some Greek yogurt

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and an egg.


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Then greased the pan with the last of the butter from a butter paper because that’s what my mother always did.


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I used Bob’s red mill all purpose gluten free flour and Bob’s xanthan gum.

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Baking powder,

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and cocoa powder.


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The xanthan gum certainly make things sticky!

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Last I tossed in some chocolate chips and some white chocolate chips.


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I kinda had to fight it off the spoon it was so sticky.


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Bake for about an hour or less if you’re using mini loaf pans like I did.

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Cool in pan for at least 10 minutes. Turn bread out onto wire rack and cool completely before slicing.

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Double chocolate banana sweet potato bread

recipe adapted from chewoutloud.com
Ingredients
•1 medium, ripe bananas, mashed
•1/2 cup mashed sweet potato
•½ cup salted butter, softened
•½ cup granulated sugar
•1 large egg, beaten
•2 tsp vanilla extract
•½ cup Greek yogurt
•1 cup all purpose gluten free flour
•1 tsp fresh baking soda
•2 TB unsweetened Dutch cocoa powder
•1 cup semisweet mini chocolate chips
Directions
Preheat oven to 350F and position rack at lower middle. Grease a 9×5 loaf pan.
In a large bowl,beat the softened butter and sugar until light and creamy.
Gently mix in the beaten egg, vanilla, bananas, and yogurt to the butter/sugar mixture until well combined.
Add the the flour, baking soda, salt, and cocoa.Fold the dry ingredients into the wet mixture. Finally, fold in chocolate chips.
Using a rubber spatula, transfer batter into greased pan. Bake for about 1 hour, or until toothpick comes out almost clean.
Cool in pan for at least 15 minutes. Carefully turn bread out onto wire rack and cool completely before slicing.

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