Taro Dessert Bread

Healthy, low-fat, and wonderfully moist, this mini Taro Dessert Bread has a delightful banana bread texture and resembles a giant cookie turned bready and fluffy. 

Serves: 16-20 slices
Prep Time: 10 minutes – Cooking Time: 35 minutes/batch – Total Time: 45 minutes

Helpful equipment

  • Food processor
  • Mini pullman loaf pan (2.8″ x 8.1″x 2.8″) or similar
  • Mixing bowl and spatula


  • 1 cup Carbalose flour or choice of flour
  • 1 tsp baking soda
  • 2 tbsp. butter (optional)
  • 3 tbsp. nonfat yogurt of choice
  • 3 tbsp. applesauce
  • 3 tbsp. liquid egg whites or 1 egg
  • 1 tsp vanilla
  • 1/3 cup large 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


Step 1
Preheat oven to 350F (175C) and line a mini bread tin with parchment paper.

Step 2
In a food processor, add taro, brown sugar, granulated sugar, butter/oil if using, yogurt and applesauce. Blend until smooth, scraping down the sides if necessary.

Step 3
Add vanilla extract, baking soda, salt and liquid egg whites to the food processor. Blend on low until thoroughly mixed.

Step 4
Add the flour and pulse or blend gently on low until a uniform, sticky batter forms.

Step 5
Transfer the batter to a mixing bowl and gently fold in white chocolate chips. Spoon batter into the prepared mini bread tin, spreading the top smooth (the batter will be sticky).

Step 6
Bake for 35-40 minutes until a toothpick inserted into the center comes out clean or with moist crumbs (not raw batter).

Step 7
Remove from oven and allow the dessert bread to cool completely. To store in the refrigerator, wrap it in plastic wrap and store for a few days. For freezing, cut the loaf into slices and place them in a freezer safe bag. When ready to enjoy, thaw the slices in the refrigerator or on the counter at room temperature.


  • Taro or malanga – Both taro or malanga, or a combination of both, can be used interchangeably without affecting the final outcome. For easy cooking methods using boiling or an instant pot, refer to this blog.  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 cooling it after cooking can enhance its resistant starch.
  • Butter (optional) – Butter is optional is included primarily to impart a buttery aroma to the bread. Applesauce, yogurt – Any type of yogurt, whether dairy free, full fat, nonfat, low-fat, Greek, or plain, are suitable. Applesauce adds moisture and subtle sweetness to the bread. Possible substitutes for applesauce include water, yogurt, oil, or butter. Keep in mind that substitutions may affect the baking time.
  • Flour of choice – This recipe centers on using Carbalose flour. However, you can use any gluten or gluten-free flours, or a mixture of flours. Note that different flours will impact the stickiness of the batter and the baking time.
  • Storing the dessert bread – Once the dessert bread has cooled, wrap the loaf or individual slices in plastic wrap and refrigerate for a few days. To freeze and preserve freshness, slice the loaf into pieces and store them in a freeze- safe container or bag. Defrost slice(s) either in the refrigerator or at room temperature.

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