“Brownie Batter” Banana & Sweetie Potato Bread

There may be one person in our household that loves Biked Goods more than myself. Her name is Haley and she is my wonderful, beautiful wife. While not a die-hard cyclist (yet), she is an endurance runner and has a soft spot for sweets. Especially chocolate. So when she tried this recipe for the first time and coined it to taste and eat like a brownie, you’re darn right I incorporated it into the name of the recipe. To make my sweetie happy. And if I had to choose only one person I can make happy with my Biked Goods, it’d be her. Mission accomplished!

The sweet potato stars in this bread providing a dense carb for the batter. The dates and bananas make it extra gooey and into a dare-I-say it, “moist” brownie batter-like texture. Make this recipe for a pre-morning breakfast, on-the-bike snack, or evening dessert. Keep your sweetie happy by making this deliciously sweet, treat and feeding it to them throughout the day for around-the-clock tastebud satisfaction!

Ingredients

• 300g or about 1 cup baked sweet potato

• 4 eggs

• 1/2 cup rolled oats

• 8 pitted dates

• 3 bananas (1.5 for bread topping and decoration)

• 3 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp cardamom

• 1 tsp vanilla extract

• 1/2 tsp salt

• 2/3 - 1/2 cup cocoa powder (depending on how choclate-y you want it!)

• 1/3 cup chocolate chips or chunks

• Shredded coconut and/or flour with dusting the baking tin

Directions

First, bake your sweet potato! Place on a baking tray with the skin on and bake at 400°F until completely tender - the big ones take about 45-50 minutes. I always bake a sweet potato during my meal prep for the week and decide what I’m going to make with it from there. This way I don’t need to wait around to make my BikedGood.

When the sweet potato is ready, preheat the oven to 340°F. Blend all ingredients EXCEPT coconut oil and 1.5 of the banana. From there, slowly pour in the coconut oil while blending at a slow speed until it reaches a brownie batter-like consistency. Gently fold in the chocolate chips.

Grease bread tin and dust with coconut shreds and/or flour. Peel and cut the remaining banana into thin slices to decorate the top of the bread. Now is the chance to let your creativity shine!. Pour the batter into the tin and arrange your bananas.

Bake 45-50 minutes until it’s firm, golden and no longer wobbly. You can rotate the baking tin every 15-20 minutes to ensure even baking.

Recipe Tips and Notes

• For high altitude bakers only! After reading King Arthur’s high-altitude baking tips, they recommend using less baking powder, a higher oven temp and less baking time. I’m at 9,500 feet in Breckenridge. Next time, I’ll try to incorporate these tips into my baking a see what happens!

• These make BIG, thick pieces of bread in a baking tin. I would be curious to try making this batter in a cake pan for smaller cut bites that I could freeze and use for an easy, portable bike snack. Or probably the simpler route would just be to cut the loaf into smaller bite-sized pieces.

• Haley being the food scientist she is, mentioned that after sitting out for a while the loaf became oxidized. Meaning a chain reaction occurs in the presence of oxygen and is responsible for the deterioration in the quality of food products, including off-flavors and off-odors. So either eat this up quick or stash half the loaf in the freezer to ensure freshness!

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