Satisfy your sweet tooth with our collection of dessert recipes, from cakes and pies to cookies and ice cream. Be a kitchen hero with the RecipeShare app!

Dessert


## Equipment You Will Need

- 8-inch cake tin
- Mixing bowl
- Spatula
- Aluminium foil
- Measuring spoons
- Tongs

## Ingredients You'll Need

### For the Caramel

- 4 tbsp sugar

### Ube Leche Flan Mixture

- 10 large egg yolks
- 1 can (410g) evaporated milk
- 1 can (397g) sweetened condensed milk
- 1 tsp pure vanilla extract
- 3 tsp ube extract
- Fine sieve

## A Sweet Symphony: Crafting Your Ube Leche Flan

### Prepare the Caramel

Using an 8-inch cake tin, heat 4 tablespoons of sugar over low heat until the sugar has dissolved and caramelised. Swirl the sugar around to ensure all parts of the bottom of the tin has been coated.

### Whip Up the Ube Leche Flan Mixture

In a bowl, gently mix together the egg yolks, evaporated milk, sweetened condensed milk, vanilla extract, and ube extract. Do not agitate the mixture too much to avoid creating air bubbles.

Pour the mixture through a sieve to remove any lumps.

### Steam and Cool

Pour the ube leche flan mixture over the caramel sauce in the cake tin then cover with aliminium foil.

Steam the flan for 45-60 minutes, or until a toothpick comes out clean. Alternatively, bake using a boiling hot water bath at 160C or 325F for about 60 minutes.

Allow it to cool to room temperature, then refrigerate for at least 4 hours.

## Ingredient Substitutes for Ube Leche Flan

- Ube extract: If you can't find ube extract, you can use grated ube or ube powder mixed with a bit of water to form a paste.
- Evaporated milk: Replace it with a combination of whole milk and heavy cream.
- Sweetened condensed milk: You can make your own by simmering a mixture of milk and sugar until it thickens.

## Nutritional Information

Here's the approximate nutritional information for a serving of this Ube Leche Flan (assuming 10 servings per recipe):

- Calories: 350 kcal
- Protein: 9g
- Fat: 16g
- Carbohydrates: 42g
- Sugars: 37g
- Fiber: 0.5g

Please note that the actual nutritional values may vary depending on the specific ingredients used.

## Frequently Asked Questions About Ube Leche Flan

### What type of mold should I use for my ube leche flan?

You can use any mold, such as a round cake pan, a loaf pan, or individual ramekins. Just make sure to adjust the steaming time accordingly based on the mold's size.

### Can I make a vegan version of ube leche flan?

Yes, you can substitute the egg yolks with silken tofu, the evaporated milk with almond or soy milk, and the sweetened condensed milk with a plant-based condensed milk. Adjust the consistency and flavor as needed.

### How long does ube leche flan last in the refrigerator?

Ube Leche Flan can be stored in the refrigerator for up to a week, covered with plastic wrap or in an airtight container. It's important to let it cool to room temperature before refrigerating to prevent condensation.

### Can I freeze ube leche flan?

Yes, you can freeze ube leche flan for up to a month. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. To serve, thaw it in the refrigerator overnight.

### Can I use a different flavoring instead of ube extract?

Absolutely! You can experiment with other flavors like pandan, coconut, or even matcha. Just replace the ube extract with your desired flavoring and follow the same recipe.


Discover the creamy delight of Leche Flan, a classic Filipino dessert. Learn how to create this luscious, caramel-topped treat at home.

Ultimate Ube Leche Flan


## Ingredients

### Cake:

- 240g all-purpose flour
- 85g cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp iodized salt
- 440g brown sugar
- 120ml vegetable or corn oil
- 1 tbsp plain white vinegar
- 480ml room temp water

### Frosting:

- 600ml heavy cream
- 340g dark chocolate chips or chopped chocolate
- 60g salted butter

## Step-by-Step Instructions

### Make the Frosting

We make the frosting first so it has time to cool before we use it.

In a saucepan over low heat, combine the heavy cream, dark chocolate chips or chopped chocolate, and salted butter. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool to room temperature, stirring occasionally to prevent a skin from forming.

Alternatively, you can do this over the microwave. Melt the butter in a microwave-safe bowl and put on at maximum 30-second increments. Stir after every round to ensure all parts have equally heated up. Once fully melted, add the chocolate and stir. If there are unmelted bits, put back in the microwave for a further 30 seconds and stir. Finally, add the cream and stir until smooth. Set aside to cool.

### Prepare the Cake Batter

In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and iodized salt in a large mixing bowl. Whisk the dry ingredients together until well blended. Next, add the brown sugar, corn oil and plain white vinegar to the dry mixture. Mix until combined. Finally, add the boiling water and whisk until a smooth batter forms, making sure there are no lumps.

### Bake the Cake

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

### Assemble the Cake

Once the cake is completely cooled, place it on a serving plate and spread the frosting evenly over the top and sides of the cake. Use a spatula or a knife to create swirls or patterns in the frosting for a more visually appealing presentation.

## Tips and Variations

- Turn this recipe into cupcakes! One recipe makes 2-3 dozen, 3oz cupcakes.
- No oven? Steam the cake for 25-35 minutes or until almost firm.
- The recipe contains no eggs, ensuring a softer and fudgier texture.
- Order Belgian chocolate from Puratos Philippines for an even richer flavor.

## Ingredient Substitutes

If you're having trouble finding some of the ingredients listed above, don't worry! Here are some substitutes to ensure you can still make this delicious cake:

- Corn oil: Substitute with vegetable oil, canola oil, or melted coconut oil.
- Dark chocolate chips: Swap with semi-sweet chocolate chips or milk chocolate chips.
- Heavy cream: Replace with full-fat coconut milk for a dairy-free option.

## Nutrition Information

Each serving of Chef RV's Easy Moist Chocolate Cake (1/12 of the cake) contains approximately:

- Calories: 520
- Fat: 27g
- Carbohydrates: 65g
- Protein: 6g
- Fiber: 3g
- Sugar: 40g

## Final Thoughts

Chef RV's Easy Moist Chocolate Cake is a delightful treat that's perfect for any occasion. Its eggless, fudgy texture, and rich flavor will have your guests coming back for seconds. With easy-to-follow instructions, handy ingredient substitutes, and helpful tips, this recipe is sure to become a staple in your dessert repertoire. So, what are you waiting for? Get ready to impress your friends and family with this delectable chocolate cake!

## Frequently Asked Questions (FAQs)

### Can I use gluten-free flour for this recipe?

Yes, you can use a gluten-free flour blend to make this cake. Just make sure to choose a blend that's suitable for cakes and follow the package instructions for the correct substitution ratio.

### Can I make this cake ahead of time?

Absolutely! You can bake the cake and store it in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator. Make the frosting on the day you plan to serve the cake and assemble before serving.

### Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the cake at room temperature before frosting and serving.

### How can I make this cake dairy-free?

To make this cake dairy-free, use full-fat coconut milk instead of heavy cream in the frosting and replace the butter with a dairy-free alternative like margarine or coconut oil.

### How can I adjust the sweetness of the cake?

If you prefer a less sweet cake, you can reduce the amount of brown sugar by up to 25%. Keep in mind that this may affect the cake's overall texture and moisture content.

## Equipment You Will Need

Preparing Chef RV's Easy Moist Chocolate Cake requires some basic kitchen equipment to ensure a smooth baking process. Here's a list of the essential tools you'll need:

### For the Cake

- Mixing bowls - You will need at least two mixing bowls, one for the dry ingredients and another for the wet ingredients.
- Whisk - A whisk will help you combine the dry ingredients and ensure a lump-free batter.
- Measuring cups, spoons, kitchen scale - Accurate measurements are key for a successful cake. Make sure you have measuring cups and spoons handy for both dry and liquid ingredients.
- Spatula - A spatula is essential for folding the wet and dry ingredients together and scraping the batter into the baking pan.
- 9-inch round cake pan - This recipe calls for a 9-inch round cake pan, but you can also use an 8-inch pan if that's what you have on hand. Just be aware that the baking time may vary.
- Parchment paper - Lining the cake pan with parchment paper will ensure easy removal of the cake after baking.
- Cooling rack - Allow the cake to cool on a wire rack before frosting to prevent the frosting from melting.

### For the Frosting

- Double boiler or microwave-safe bowl - You'll need a double boiler or a microwave-safe bowl to melt the chocolate for the frosting.
- Hand mixer or stand mixer - A mixer will make it easy to whip the heavy cream and achieve the desired consistency for the frosting.
- Offset spatula or a butter knife - Use an offset spatula or a butter knife to spread the frosting evenly over the cooled cake.

### Optional Equipment

- Kitchen scale - A kitchen scale can help you measure ingredients more accurately, especially when converting measurements from cups to grams.
- Cupcake liners and muffin tin - If you decide to make cupcakes instead of a cake, you'll need cupcake liners and a muffin tin.
- Steamer - If you don't have an oven, you can use a steamer to cook the cake. Just make sure to choose a suitable container that fits inside your steamer.
- With these essential tools on hand, you're all set to create a delicious, moist, and fudgy chocolate cake that everyone will love. Happy baking!


Discover the secrets to making Chef RV's Easy Moist Chocolate Cake, an eggless, versatile, and delicious dessert option that's perfect for all occasions!

Easy Eggless Moist Chocolate Cake


## Ingredients

- 225g unsalted butter, browned
- 100g granulated sugar
- 150g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp white miso paste
- 300g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 225g dark chocolate chips or chunks
- Flaky sea salt, for topping

## Ingredient Substitutes

If you have trouble finding certain ingredients, consider these substitutes:

- White miso paste: Use red or yellow miso paste instead. Their flavor is a bit stronger, so start with a smaller amount and adjust to taste.
- Dark chocolate chips or chunks: Swap for milk chocolate or semi-sweet chocolate chips, or even chopped chocolate bars.

## Instructions

1. Brown the butter
   In a saucepan, melt the butter over medium heat. Keep stirring until it turns a golden brown color and gives off a nutty aroma. Set aside to cool.

2. Mix the wet ingredients
   In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Mix until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and miso paste.

3. Combine the dry ingredients
   In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.

4. Combine wet and dry mixtures
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips or chunks.

5. Chill the dough
   Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.

6. Preheat the oven and prepare the baking sheet
   Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

7. Scoop and bake the cookies
   Scoop the dough using a cookie scoop or tablespoon onto the prepared baking sheet, spacing each cookie about 2 inches apart. Sprinkle each cookie with flaky sea salt. Bake for 12-14 minutes or until golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

## Nutrition Information

Based on the provided ingredients, one cookie (assuming 24 cookies per batch) contains approximately:

- Calories: 220
- Fat: 11g
- Carbohydrates: 28g
- Protein: 3g

## Conclusion

These brown butter miso chocolate chip cookies offer an irresistibly unique flavor combination that will leave you craving more. With a few simple ingredient substitutes, you can enjoy this treat no matter where you live!

## FAQs

### Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to 3 months. Just scoop and shape the dough, then freeze on a baking sheet before transferring to a freezer-safe container.

### Is miso paste gluten-free?

Some miso paste brands are gluten-free, but others may contain barley or wheat. Check the label to ensure it's gluten-free if you have dietary restrictions or preferences.

### Can I use a different type of sugar instead of brown sugar?

Yes, you can substitute coconut sugar or muscovado sugar for brown sugar. Keep in mind that the cookies' texture and flavor might vary slightly.

### How should I store the baked cookies?

Store the cookies in an airtight container at room temperature for up to a week.

### Can I use a different type of flour?

You can try using whole wheat flour, gluten-free flour blends, or oat flour. However, the texture and flavor of the cookies may change, and you may need to adjust the amount of flour used.


Discover the unique and delightful taste of brown butter miso chocolate chip cookies. Learn about ingredient substitutes, nutrition info, and more!

Brown Butter Miso Chocolate Cookies


<YouTube url="https://www.youtube.com/watch?v=sL2gbvvGeuo&t=587s&pp=ygURY2hlZiBydiBlbnNheW1hZGE%3D" />

## What is Ensaymada?

Ensaymada is a Filipino sweet pastry that has been a staple in Filipino cuisine for generations. Its soft and fluffy texture, combined with its sweet, buttery taste, makes it a beloved treat for any occasion. In this article, we'll guide you through the process of making Special Ensaymada, along with potential ingredient substitutes and nutrition information.

## Ingredients

To make Special Ensaymada, you'll need the following ingredients:

### Dough

- 240 ml (1 cup) water - room temperature, not exceeding 30C or 90F
- 100 g (½ cup) white sugar
- 1 tablespoon instant dry yeast
- 145 g (½ cup + 2 tablespoons) salted butter
- 6 egg yolks
- 2 whole eggs
- 670 g (5 ¼ cups) bread flour
- 1.25 g (¼ teaspoon) iodized salt

### Buttercream

- 225 g (1 cup) butter, at room temperature
- 60 g (¼ cup) cream cheese
- 60 g (½ cup) premium powdered sugar

## Process

### Preparing the Dough

1. Activate the Yeast

   First, mix the water, sugar, and instant dry yeast in a large mixing bowl. Let it stand for 5-10 minutes to activate the yeast. You should see bubbles forming on the surface, indicating the yeast is active.

2. Combine Wet Ingredients

   Once the yeast has activated, add the room temperature salted butter, egg yolks, and whole eggs.

3. Mix the Dry Ingredients

   Add the bread flour and iodized salt.

4. Knead the Dough

   Using the dough attachment, mix on slow speed in a stand mixer until a dough forms. Once a dough forms, put on a stand mixer on high speed for around 15 minutes or until the dough no longer stick to the sides of the bowl.

5. Shape the Dough

   Once the dough passes the window pane test, transfer to an un-floured flat surface. Using a scraper, move the dough around by scraping towards the bottom of the dough. Shape the dough until you have a smooth top.

6. Let the Dough Rise

   Place the dough in a lightly floured bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1-2 hours or until triple in size.

### Shaping and Baking the Ensaymada

1. Punch Down and Divide the Dough

   Once the dough has risen, punch it down and divide it into 60-gram pieces. Round each piece and place it into greased molds, pressing lightly to prevent air bubbles and ensure even rising.

2. Let the Dough Rise Again

   Allow the dough to rise for 2-3 hours at room temperature, until doubled in size.

3. Bake the Ensaymada

   Place the Ensaymada in the preheated oven and bake for 15-16 minutes at 300F or 150C. After baking, slightly lift the Ensaymada in the mold to let it breathe and cool down for 10-15 minutes.

### Preparing the Buttercream

1. Combine the Ingredients

   In a mixing bowl, combine the room temperature butter, cream cheese, and powdered sugar. Cream together until smooth and creamy.

### Finishing Touches

1. Apply the Buttercream

   Once the Ensaymada has cooled completely, apply a layer of buttercream on top.

2. Top with Grated Cheese

   Finish the Ensaymada by topping it with your choice of grated cheese, such as Parmesan or processed cheese.

## Ingredient Substitutes

If you find it difficult to locate some of the ingredients mentioned in the recipe, here are some potential substitutes:

- Instant dry yeast: If you can't find instant dry yeast, you can use active dry yeast. Just remember to dissolve it in warm water with a bit of sugar before adding it to the recipe. You may need to adjust the rising time as active dry yeast typically takes longer to rise than instant yeast.
- Bread flour: If you don't have bread flour, you can use all-purpose flour as a substitute. However, the texture of the Ensaymada might be slightly different, as bread flour has a higher protein content that helps develop more gluten, resulting in a chewier texture.

## Nutrition Information

Given the ingredients provided, here's a rough estimate of the nutrition information per serving of Special Ensaymada (assuming 16 servings):

- Calories: 350 kcal
- Fat: 18g (Saturated Fat: 10g)
- Carbohydrates: 41g
- Protein: 6g
- Sodium: 200mg
- Sugar: 14g

Please note that these values are approximate and may vary depending on the specific brands of ingredients used.

## Final Thoughts

Special Ensaymada is a delightful and delicious Filipino pastry that will surely impress your friends and family. With this detailed, step-by-step recipe, you'll be able to enjoy homemade Ensaymada whenever you crave it.

## FAQs

### Can I freeze Ensaymada for later use?

Yes, you can freeze baked Ensaymada. Simply wrap each pastry individually in plastic wrap, then place them in an airtight container or freezer bag. They can last in the freezer for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven for a few minutes.

### Can I use a different type of sugar in the recipe?

Yes, you can substitute white sugar with other types of sugar, such as brown sugar or coconut sugar. However, this may slightly alter the taste and texture of the Ensaymada.

### Can I add other toppings or fillings to the Ensaymada?

Yes, you can get creative with your Ensaymada toppings and fillings. Some popular options include chocolate chips, fruit preserves, or even savory fillings like ham and cheese.

### Can I make Ensaymada without molds?

If you don't have Ensaymada molds, you can use a regular muffin tin or shape the dough into a spiral and bake on a parchment-lined baking sheet.

### How long does Ensaymada stay fresh?

Ensaymada stays fresh for up to 3 days when stored in an airtight container at room temperature. To keep it fresh longer, store it in the refrigerator for up to a week.


Discover how to make Special Ensaymada, a scrumptious Filipino pastry, with our comprehensive recipe. Delight in its rich taste and perfect texture!

Chef RV Special Ensaymada


## About Richard Bertinet

### His Background

Richard Bertinet is a French chef, baker, and author renowned for his incredible baking skills and innovative recipes. He has been in the baking industry for more than 30 years and has trained at the prestigious Ecole Lenotre in France. Richard has authored several best-selling baking books and currently runs a successful baking school in Bath, England.

### His Influence on Baking

Richard Bertinet has been a game-changer in the world of baking. He has introduced new techniques and approaches to traditional recipes, making them more accessible to home bakers. His expertise in combining flavors and textures has resulted in some truly mouthwatering creations, such as the apple and caramel brioche we will be discussing today.

## The Magic of Brioche

### What Makes Brioche Special

Brioche is a French pastry that stands out because of its rich and tender texture. It is made with high amounts of eggs and butter, which give it a unique flakiness and luxurious mouthfeel. Brioche dough is versatile and can be used in various recipes, including sweet and savory dishes.

### The Different Varieties of Brioche

There are several varieties of brioche, ranging from the classic plain brioche to those filled with fruit, chocolate, or cheese. The apple and caramel brioche we will be preparing today is a delightful combination of sweet, tangy apples and luscious caramel sauce, all wrapped in a buttery, soft brioche dough.

## Ingredients

### For the Brioche Dough

- 500g strong white bread flour
- 1 tsp instant yeast
- 80g caster sugar
- 10g fine sea salt
- 250g full fat milk
- 140g unsalted butter, softened
- 2 eggs

### For the Caramel Apple Filling

- 4 apples, peeled, cored, and diced
- 100g caster sugar
- 50g unsalted butter
- 3 tablespoons water
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice

## Step-by-step Recipe

### Preparing the Brioche Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the softened butter, milk and eggs, ensuring they are all at room temperature. Mix until a soft dough forms. If using a stand mixer, mix on slow for around 4 minutes or until the dough comes together.
3. Knead the dough on a un-floured surface using the slap and fold method for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, mix on high for around 15-20 minutes or until you reach window pane consistency.
4. Lightly flour the top of the dough and a large bowl for proofing. Cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

### Preparing the Caramel Apple Filling

1. In a heavy bottomed saucepan, melt the butter then add the apples and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns into a golden caramel color.
2. Add the cinnamon and lemon juice to the caramel mixture, and mix until combined. Set aside to cool.

### Assembling the Brioche

1. Once the dough has risen, transfer to a flat and lightly floured surface, then flatten it out using your hands until you have a rectangular shape.
2. Spread the cooled caramel apple filling evenly over the dough, leaving a small border around the edges.
3. Roll up the dough tightly into a log, starting from the long edge closest to you, and pinch the seam to seal it.
4. Roll the log into itself to form a circular wheel and place on a baking sheet-lined 9-inch tin.
5. Let rise or an additional hour or until the dough has doubled in size.

### Baking the Brioche

1. Preheat your oven to 180°C (350°F).
2. Whisk together an egg with a pinch of salt and brush onto the proofed brioche.
3. Using a mandolin, thinly slice an apple and use as topping and decoration on the brioche.
4. Bake the brioche for 25-30 minutes, or until golden brown and cooked through. Allow it to cool slightly before serving.

## The Nutritional Breakdown

Before we dive into the delicious details of this recipe, it's crucial to comprehend the nutritional value that each bite of this Apple Caramel Brioche brings to the table. With the given ingredients, this recipe can serve up to 12 portions, each weighing approximately 166 grams.

Here's the nutritional information per serving:

- Calories: 365
- Carbohydrates: 50g
- Protein: 8g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 450mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 20g
- Vitamin A: 600IU
- Vitamin C: 3.5mg
- Calcium: 50mg
- Iron: 2.5mg

## Tips and Tricks

- To ensure your brioche dough rises properly, make sure your yeast is fresh and active.
- When making the caramel for the apple filling, be patient and watch it closely to prevent burning.
- Feel free to adjust the amount of cinnamon or add other spices, such as nutmeg or allspice, to suit your taste preferences.

## Serving Suggestions

Serve your apple and caramel brioche warm, with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream. It also pairs well with a hot cup of coffee or tea.

## Storing and Reheating

Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, place the brioche in a preheated 180°C (350°F) oven for 5-10 minutes, or until warmed through.

## Conclusion

Richard Bertinet's apple and caramel brioche is a delightful treat that combines the rich, buttery texture of brioche with the irresistible flavors of caramelized apples. By following this step-by-step recipe, you can bring this delicious creation to life in your own kitchen.

## FAQs

### Can I use store-bought brioche dough for this recipe?

Yes, you can use store-bought brioche dough as a convenient alternative to making your own. Just follow the steps for preparing the caramel apple filling and assembling the brioche.

### What other fruit can I use in this recipe?

Pears, peaches, or plums would also work well in place of apples, or you can try a combination of your favorite fruits.

### Can I freeze the unbaked brioche?

Yes, you can freeze the unbaked brioche. Arrange the unbaked slices on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag and store for up to 1 month. When you're ready to bake, place the frozen slices on a prepared baking sheet and let them thaw at room temperature for about 1 hour before baking as directed.

### How can I make this recipe vegan?

To make this recipe vegan, you can replace the butter with a vegan butter substitute, use a flax egg or commercial egg replacer instead of eggs, and use a plant-based milk in place of any dairy ingredients.

### Can I make this brioche ahead of time?

Yes, you can prepare the brioche dough a day ahead and let it rise in the refrigerator overnight. When you're ready to assemble and bake the brioche, remove the dough from the refrigerator and allow it to come to room temperature before proceeding with the recipe.


Incredibly light and fluffy brioche filled with caramelised apple and cinnamon. Follow Richard's process in his YouTube video to get the best results.

Richard Bertinet Apple Caramel Brioche


## Why Sweet Potato Banana Bread?

### Nutritional benefits

Sweet potatoes and bananas are both packed with essential nutrients, making this bread a healthy choice for you and your family. Sweet potatoes are an excellent source of vitamins A and C, fiber, and potassium, while bananas provide potassium, vitamin C, and vitamin B6.

### Unique flavor combination

The natural sweetness of sweet potatoes pairs wonderfully with the moist and rich flavors of bananas, creating a unique and tasty bread that's sure to impress.

## Ingredients

- 240g sweet potatoes, cooked and mashed (about 2 medium sweet potatoes)
- 300g ripe bananas, mashed (about 3 medium bananas)
- 250g all-purpose flour
- 120g sugar
- 113g unsalted butter, melted
- 2 large eggs
- 60g milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 75g chopped nuts or chocolate chips

## Nutrition Information

Based on the ingredients provided, a single serving of sweet potato banana bread (1/12th of the loaf) contains approximately:

- 280 calories
- 10g of fat
- 45g of carbohydrates
- 3g of protein
- 3g of fiber.

## Preparing the Sweet Potatoes

To prepare the sweet potatoes, you can either bake, steam, or boil them. Once they're cooked, remove the skin and mash them with a fork or potato masher until smooth. Set aside to cool before incorporating into the batter.

## Making the Batter

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together the mashed sweet potatoes, mashed bananas, melted butter, eggs, milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired, fold in the chopped nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

## Baking the Bread

Bake the sweet potato banana bread for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

## Storing and Freezing Tips

Sweet potato banana bread can be stored at room temperature for up to 3 days, wrapped in plastic wrap or stored in an airtight container. To extend its freshness, you can store the bread in the refrigerator for up to a week.

To freeze the bread, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Label and date the container, and freeze the bread for up to 3 months. To thaw, remove the bread from the freezer and let it sit at room temperature for a few hours before serving.

## Serving Suggestions

Sweet potato banana bread is delicious on its own, but you can also enhance its flavors by serving it with:

- A spread of butter or cream cheese
- A dollop of Greek yogurt
- A drizzle of honey or maple syrup
- A scoop of vanilla ice cream for a decadent dessert

## Adapting the Recipe

### Gluten-free option

To make this bread gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that's suitable for baking.

### Vegan option

For a vegan version of this bread, replace the eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and use plant-based milk and a vegan butter substitute.

### Nut-free option

If you prefer a nut-free bread or have allergies, simply omit the optional nuts or replace them with an alternative, such as dried fruit or additional chocolate chips.

## Frequently Asked Questions

### Can I use canned sweet potatoes?

Yes, you can use canned sweet potatoes as long as they're drained well and don't contain any added sugar or syrup.

### What's the best way to mash the bananas?

You can mash bananas using a fork, potato masher, or even an electric mixer on low speed.

### Can I use whole wheat flour instead of all-purpose flour?

Yes, you can replace the all-purpose flour with whole wheat flour for a more wholesome bread. Keep in mind that the texture may be denser and slightly drier.

### Do I need to add any additional sweetener?

The natural sweetness of sweet potatoes and ripe bananas should be enough, but you can adjust the sugar to taste or substitute it with other sweeteners like honey, maple syrup, or agave.

### Can I turn this recipe into muffins?

Absolutely! Simply divide the batter among greased or lined muffin cups and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

## Final Thoughts

Sweet potato banana bread is a delightful and nutritious twist on the classic banana bread recipe. Packed with vitamins and minerals, it's a delicious and healthy treat that's sure to become a family favorite. With its versatile ingredients and adaptable recipe, you can easily create a loaf that caters to your specific dietary preferences. So, why not give this scrumptious bread a try and enjoy a slice (or two) today?

## Bonus: More Sweet Potato Banana Bread Variations

Looking for more ways to customize your sweet potato banana bread? Here are a few additional ideas to make your loaf even more special:

### Spice it up

Add a pinch of ground cloves, ginger, or allspice to the batter for a more complex flavor profile. You can also increase the amount of cinnamon for a spicier kick.

### Add some texture

Incorporate a variety of mix-ins, such as shredded coconut, raisins, or dried cranberries, to give your bread a more interesting texture.

### Top it off

Before baking, sprinkle the top of your loaf with a mixture of brown sugar, cinnamon, and chopped nuts for a crunchy, sweet streusel topping. Alternatively, you can drizzle a simple glaze made from powdered sugar and milk over the cooled bread for a touch of added sweetness.

### Make it extra moist

For an even moister loaf, try adding a few tablespoons of plain yogurt, sour cream, or applesauce to the batter. This will not only add moisture but also contribute to a tender crumb texture.

### Try a different pan

Instead of a loaf pan, bake your sweet potato banana bread in a bundt or tube pan for a more visually appealing presentation. Be sure to adjust the baking time accordingly, as it may take slightly longer to bake through.

No matter which variation you choose, sweet potato banana bread is a versatile and delicious recipe that's perfect for any occasion. With so many ways to customize it, you can create a loaf that's uniquely your own, time and time again. Happy baking!


Fuse together the natural sweetness of banana and roasted sweet potatoes for a delicious and nutritious treat perfect for a breakfast or snack.

Dessert Recipes

Ultimate Ube Leche Flan

Easy Eggless Moist Chocolate Cake

Brown Butter Miso Chocolate Cookies

Chef RV Special Ensaymada

Richard Bertinet Apple Caramel Brioche

Sweet Potato Banana Bread