Get the Recipe: Sweet Potato Banana Bread
Moist, tender, and deeply flavored with two kinds of natural sweetness from ripe banana and sweet potato baked together in one loaf. Dark chocolate chips stud every slice and olive oil keeps the crumb soft and rich without a single gram of refined sugar anywhere in the batter.
Ingredients
- 1 cup mashed ripe bananas
- ⅔ cup mashed sweet potato
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup olive oil
- 1 tsp vanilla extract
- 1 ¼ cups gluten free flour, see note
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- In a large mixing bowl, combine the mashed bananas, mashed sweet potato, eggs, maple syrup, oil, and vanilla. Stir to combine.
- Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.
- Then, fold in the dark chocolate chips.
- Transfer this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.
- Bake for 36 to 40 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Finally, remove from the oven. Allow to fully cool before slicing into.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Use ripe, brown spotted bananas for the best flavor.
- You can use canned sweet potatoes if needed.
- Do not bake too long. A toothpick inserted should come out with a few moist crumbs.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Calories: 309kcal, Carbohydrates: 43g, Protein: 4g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 307mg, Potassium: 217mg, Fiber: 5g, Sugar: 11g, Vitamin A: 4556IU, Vitamin C: 6mg, Calcium: 40mg, Iron: 2mg