Cozonac is a Romanian celebration bread—tender, spiraled, and rich with butter, egg, and sugar. It’s kneaded with care, filled with fruit or nuts, and sliced with reverence. But this version offers its sweetness in a lower, humbler tone.

Banana, squash, and sweet potato form the base, gently bound with cassava, and spiced with cinnamon. There’s no yeast, no rise—just a swirl of warmth. Baked into mini loaves and optionally filled with fruit paste or wild blueberries, it lands softly at the end of the day. An evening loaf. One that’s meant to be broken, not cut.

Ingredients

Batter

• 1 cup mashed roasted sweet potato or winter squash (cooled)

• 1 medium ripe banana (mashed)

• ¾ cup cassava flour

• 2 tablespoons tapioca flour

• 1 teaspoon ground cinnamon

• ½ teaspoon sea salt

• 1 tablespoon lemon juice

• ¼–⅓ cup filtered water (as needed for spreadable dough)

Optional Filling

• ¼ cup wild blueberries (fresh or frozen)

• OR 3 tablespoons fruit paste (fig, date, or plum—all compliant)

Method

1. Preheat oven to 350°F (175°C). Line a mini loaf pan or small baking dish with parchment.

2. In a bowl, mix cassava flour, tapioca flour, cinnamon, and salt.

3. In a separate bowl, combine mashed banana, sweet potato/squash, and lemon juice. Stir until smooth.

4. Add dry ingredients to wet. Mix until a soft, spreadable dough forms. Add water as needed, a tablespoon at a time.

5. Divide the dough in half. On parchment, press each portion into a flat rectangle (~¼-inch thick).

6. Spread a thin layer of fruit paste or scatter blueberries over the surface (optional).

7. Roll each rectangle into a spiral. Place seam-side down in the prepared pan.

8. Score the top lightly with a knife. Bake for 35–40 minutes, or until set, golden, and dry to the touch.

9. Cool completely before slicing—preferably overnight for clean layers.

To Serve

• With mashed fig or plum as a PM treat

• Alongside a calming tea (chamomile, lavender, or fennel)

• Warmed and spooned with wild blueberry compote

• Topped with roasted apple slices or soft banana

Notes from the Kitchen

• This loaf is best made in the evening and cooled overnight—it becomes easier to slice and richer in flavor.

• Overripe banana adds natural sweetness and structure; underripe won’t hold.

• Avoid adding extra fruit if your mash is wet—moisture balance is key for a clean spiral.

• Bake in parchment for easy removal and rustic texture.

There’s no rise, no dome, no brag. Just a coil. A slow, careful fold of warmth wrapped in fruit and spice. It’s not dessert. It’s not bread. It’s what happens when you ask a loaf to exhale.