What do you do when you like different types of sweet breads and cannot decide which one to bake?
Fall is a wonderful time to experiment with different desert breads. To me, there is nothing beter than the aroma of freshly baked bread in the house. It warms the house and the people in it, while creating and environment for a happier family! This season is also wonderful to try cooking with pumkin, sweet potatoes, squashes, etc.
I found a recipe for wonderful sweet potato muffins. I changed it a bit just for fun and as a way to sneak in some bananas and cocoa. The result was great and I wanted to share it with others!
5 oz sweet potatoes (about three medium potatoes) boiled and pureed
2 bananas (ripe bananas will have a better taste)
1 and 2/3 all purpose flour
1/2 cups oats
1 and 1/3 cups brown sugar
1/2 cup olive oil
1 table spoon vanilla extract
1 tea spoon cinnamon
1 tea spoon baking soda
1 tea spoon baking powder
1/3 cup almond milk (it works just as well with regular milk)
1 table spoon yogurt
1/3 cup chopped almonds
1/3 cup chopped walnuts
1 table spoon cocoa powder
Directions: Mix the dry ingredients. Add the olive olive oil, eggs, milk, yogurt and vanilla extract. add the mashed bananas and sweet potato puree last. Then add the nuts last. You are looking for a batter with slightly moist texture.
Separate about 1/3 of the batter. Stir in the cocoa powder in that part.
If you love chocolate taste you can also add 2 table spoons of cocoa to the whole mixture without separating it.
Grease a 8×3 loaf pan. Add haf of the “non cocoa” batter. Add the cocoa part on top in order to form a middle layer. Add the rest of the batter.
Bake on 350 degrees for 60 minutes. The time may vary depending on the oven. Let cool before cutting.
make a double espresso
put whipped cream on top
sprinkle with cinnamon
FIND DIRECTIONS HERE