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Sweet Potato Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 70 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 slices
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This wholesome Sweet Potato Banana Bread is a moist, flavorful twist on traditional banana bread, combining the natural sweetness of mashed sweet potatoes and ripe bananas. Enhanced with warm cinnamon and studded with chocolate chips, it’s a nutritious and delicious treat perfect for breakfast or a snack. Made with whole wheat flour and natural sweeteners, it caters to those looking for a healthier baked good option.

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 with 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 and prepare the pan: Preheat your oven to 350 ℉ (175 ℃). Line a loaf pan with parchment paper or grease it well with extra oil to prevent sticking.
  2. Blend wet ingredients: In a blender, combine the mashed sweet potato, mashed banana, maple syrup or honey, eggs, vanilla extract, melted oil, and apple cider vinegar. Blend until the mixture is smooth and well combined. Set this wet batter aside.
  3. Combine dry ingredients: In a medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
  4. Mix wet and dry ingredients: Pour the blended wet mixture into the bowl with your dry ingredients. Stir gently but thoroughly until the batter is smooth and all ingredients are incorporated without overmixing.
  5. Add chocolate chips: Fold in the chocolate chips carefully, reserving some to sprinkle on top of the batter if you wish to add a decorative touch.
  6. Pour batter into pan: Transfer the batter into the prepared loaf pan. Use a spatula to spread it evenly. Sprinkle the reserved chocolate chips on top if desired.
  7. Bake: Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and serve: Allow the bread to cool in the pan for 15 minutes. Then remove it and transfer to a wire rack to cool completely before slicing into 8 pieces.
  9. Storage: Store any leftover bread in an airtight container in the refrigerator for up to 4 days or freeze it for up to 1 month.

Notes

  • You can substitute canned sweet potato puree if you don’t have cooked sweet potatoes on hand.
  • Use maple syrup for a vegan option and honey if not vegan.
  • Ensure ripe bananas for maximum sweetness and moisture.
  • For a nuttier flavor, consider adding chopped walnuts or pecans.
  • Do not overmix the batter to keep the bread tender.
  • Check doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
  • Allow the bread to cool completely before slicing to prevent crumbling.

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