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Sweet Potato Banana Bread Recipe

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A moist and wholesome Sweet Potato Banana Bread made with natural sweeteners and whole wheat flour, perfect for a nutritious snack or breakfast. This recipe blends cooked sweet potatoes and ripe bananas for natural sweetness, enhanced with warm cinnamon and studded with chocolate chips for a delicious twist.

Ingredients

Wet Ingredients

  • 3/4 cup cooked and mashed sweet potato (can substitute with canned sweet potato puree)
  • 3/4 cup mashed ripe banana
  • 1/4 cup maple syrup or honey
  • 1/4 cup melted coconut oil or avocado oil
  • 1 teaspoon apple cider vinegar (can substitute lemon juice)
  • 2 teaspoons vanilla extract
  • 2 eggs

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1/3 cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 ℉. Line a loaf pan with parchment paper or grease it lightly with extra oil to prevent the bread from sticking during baking.
  2. Blend Wet Ingredients: In a blender, combine the mashed sweet potato, mashed banana, maple syrup or honey, eggs, vanilla extract, oil, and apple cider vinegar. Blend these ingredients until the mixture is smooth and well incorporated. Set this mixture aside.
  3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
  4. Combine Mixtures: Pour the blended wet ingredients into the bowl containing the dry ingredients. Stir carefully until everything is well combined and you have a smooth batter consistency without overmixing.
  5. Add Chocolate Chips: Gently fold in the chocolate chips into the batter, reserving a few to sprinkle on top of the loaf for a decorative touch if desired.
  6. Fill and Bake: Pour the batter evenly into the prepared loaf pan. Spread the batter with a spatula to ensure it’s evenly distributed. Sprinkle the reserved chocolate chips on top. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Allow the loaf to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into 8 pieces and enjoy.
  8. Storage: Store the bread in an airtight container in the refrigerator for up to 4 days or freeze it for up to 1 month to maintain freshness.

Notes

  • You can substitute the coconut oil with avocado oil or any mild vegetable oil.
  • For a vegan version, replace eggs with flax eggs or other egg substitutes and use maple syrup instead of honey.
  • Ensure the sweet potato is well mashed or pureed to achieve a smooth batter texture.
  • Adding the chocolate chips on top before baking creates a nice appearance and texture contrast.
  • Use whole wheat flour for added fiber and nutrients, but you can substitute with all-purpose flour for a lighter texture if desired.
  • The loaf is best stored refrigerated or frozen to keep it fresh and moist.

Find it online: https://deliciousyum.com/sweet-potato-banana-bread-recipe/