Preheat oven to 350°F (180°C).
Wash and dry potatoes, then cut into small, evenly-sized pieces. Place into a large pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender, about 7-10 minutes. Remove from heat, drain and set aside.
In a large bowl, combine flour, salt, baking soda, cinnamon and cocoa powder. Set aside.
In a small pan over medium to high heat, melt butter, stir in espresso powder and set aside.
In a large bowl, cream together bananas, white sugar, brown sugar, egg, cooked potatoes, espresso butter and chocolate chips. Slowly add flour mixture to espresso mixture, stirring until all ingredients are incorporated.
Lightly grease a 9×13-inch loaf pan. Scrape batter into the prepared loaf pan. Place into the oven and bake for 50-60 minutes. The loaf will be done when a toothpick inserted into the centre comes out clean.
Remove from the oven and cool for 15 minutes. Use a knife to separate the edges of the loaf from the pan. Invert the loaf onto a cutting board and allow to rest at least 40 minutes before slicing. Slice into 10 even pieces. Serve warm. Enjoy!
The Potato Banana Loaf can be stored in the refrigerator for up to 3 days, in an air-tight container lined with parchment paper. Unused portions can be frozen for up to 3 months.
