Healthy, low-fat and moist, this mini Taro Dessert Bread has a banana bread texture and resembles a giant cookie turned bready and fluffy.
Ingredients for Taro Dessert Bread
Taro or malanga – Using either taro or malanga – or a combination of both, are fine with no affects on the outcome. For steps on how to cook taro or malanga easily via boiling or instant pot, refer to this blog. Note that taro is considered a resistant starch, so should be cooled to raise its resistant starch.
Butter or oil – Butter is not necessary, but included to provide a buttery aroma to the bread. A high-temperature oil can substitute as well.
Applesauce, yogurt – Any yogurt, whether dairy free, full fat, nonfat, low-fat, Greek or plain, etc. are ok. Applesauce supplies further moisture to the bread along with a subtle sweetness; possible substitutes might be water, yogurt, oil or butter. Keep in mind a substitution may shift the baking time.
Flour of choice – This recipe centers around using Carbalose flour. Gluten free flours, all purpose flour or a mixture of flours are possible, but will impact the stickiness of the batter and baking time.
Notes for Taro Dessert Bread
Equipment used for this dessert bread:
- a mini pullman loaf pan (2.8″ x 8.1″x 2.8″)
- a food processor to puree the cooked taro/malanga
- a mixing bowl and spatula
To store this dessert bread once it has cooled, wrap the loaf or slices up in plastic wrap and refrigerate for a few days. To freeze and keep fresh, slice the loaf into pieces and store in a freezer safe container or bag. Defrost slice(s) either in the refrigerator or out on the counter.
Taro Dessert Bread
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Loading...Healthy, low-fat and moist, this mini Taro Dessert Bread has a banana bread texture and resembles a giant cookie turned bready and fluffy.
Ingredients
- 1 cup Carbalose flour or choice of flour
- 1 tsp baking soda
- 2 tbsp. butter or oil
- 3 tbsp. nonfat yogurt of choice
- 3 tbsp. applesauce
- 3 tbsp. liquid egg whites or 1 egg
- 1 tsp vanilla
- 1/3 cup white chocolate chips or choice of chips/add-ins
- 1/4 tsp salt
- 1 cup taro
- 1.5 tbsp. granulated sugar/substitute or more to taste
- 2.5 tbsp. brown sugar/substitute or more to taste
Instructions
Preheat oven to 350 F and line a mini bread tin with parchment paper.
In a food processor add taro, brown sugar, granulated sugar, butter/oil, yogurt and applesauce. Blend until smooth, scraping down the sides if necessary.
Add vanilla, baking soda, salt and liquid egg whites to the food processor. Blend on low until mixed.
Add the flour. Pulse (or use low) the food processor gently until a uniform, sticky batter forms.
Transfer batter to a mixing bowl and stir in white chocolate chips. Drop batter into the mini bread tin and spread the top smooth (it will be sticky).
Bake for 35-40 minutes until a toothpick inserted into the center does not come out with raw batter. Moist crumbs are fine.
Remove from oven and allow to cool. To refrigerate, wrap in plastic wrap and store for a few days. To freeze, cut loaf into slices and place in a freezer safe bag. Defrost slices in the refrigerator or outside on the counter.
