A soft cake with sweet potato, banana, chocolate and spices.
As I told you recently , I had the chance to participate in the European Fair in Strasbourg last weekend to meet with my friend Réjane the challenges launched by Internet users! Saturday at noon, we took the direction of the ” Taste Theater ” where we joined our two clerks of the day, Frédérique from the Atelier de Valentine and her daughter Léa who had won their place on my blog 🙂
Under the leadership of Nicolas Rieffel, our master of ceremonies, we worked on sweet potatoes , an ingredient imposed by the followers of the Facebook page of the European Fair 🙂 I chose to make a sweet and gourmet version that has was very appreciated by tasters: a banana bread with sweet potato, spices and chocolate !!
If you want to make it again at home, here is the detailed recipe for a classic cake mold! And for minis as made in our demo, simply reduce the cooking time to 15/20 minutes.
- 500 g sweet potato
- 1 ripe banana
- 200 g caster sugar
- 2 egg
- 120 ml rapeseed oil
- 60 g plain Greek yogurt
- 160 g flour
- 1/2 sachet baking powder
- 200 g chocolate chips
- 1 tsp vanilla extract
- 1 case cinnamon ground
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp four spices
- 1 pinch of salt
- Preheat your oven to 180 ° C. Peel the sweet potatoes and grate them with a grater with wide holes.
- Crush the banana in a bowl and add the sugar and spices. Mix well then add the eggs, oil and yogurt.
- Add the flour and baking powder little by little so as not to form lumps. Finish with the raw grated sweet potato and chocolate chips. Mix well.
- Pour into a buttered cake mold halfway up then bake for 45 minutes, testing the doneness with the blade of a knife, which should come out clean and dry. Let it cool down before unmolding.
This cake can be eaten warm or cold, for breakfast or for afternoon tea!