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Sweet Potato Banana Bread Recipe

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This Sweet Potato Banana Bread is a moist and flavorful treat, combining the natural sweetness of ripe bananas and cooked sweet potatoes. Enhanced with warm cinnamon and studded with chocolate chips, this wholesome loaf is made with whole wheat flour for added nutrition, sweetened naturally with maple syrup or honey, and baked to perfection. It’s an ideal healthy snack or breakfast option that’s simple to prepare and delicious to enjoy any time.

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 oven and prepare loaf pan: Preheat your oven to 350 ℉ (175 ℃) and line a loaf pan with parchment paper or grease it lightly using oil to prevent sticking.
  2. Blend wet ingredients: In a blender, combine the cooked and mashed sweet potato, mashed banana, maple syrup or honey, eggs, vanilla extract, melted coconut or avocado oil, and apple cider vinegar. Blend until you achieve a smooth, homogenous mixture. Set this wet mixture aside.
  3. Mix dry ingredients: In a medium-sized mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  4. Combine wet and dry ingredients: Pour the wet ingredients from the blender into the bowl with the dry ingredients. Stir gently but thoroughly until the batter is smooth and well combined without overmixing.
  5. Incorporate chocolate chips: Fold in the chocolate chips gently, reserving a few to sprinkle on top of the batter if desired for a pretty presentation.
  6. Fill the loaf pan: Pour the batter into the prepared loaf pan. Use a spatula to spread the batter evenly and smooth the top. Sprinkle the reserved chocolate chips over the surface.
  7. Bake the bread: Place the loaf pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool the bread: Once baked, allow the loaf to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
  9. Serve and store: Slice the bread into 8 pieces and enjoy. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to one month.

Notes

  • For a vegan version, substitute eggs with flax eggs or another vegan egg replacer and use maple syrup instead of honey.
  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • Substituting whole wheat flour with all-purpose flour will yield a lighter texture but less fiber.
  • You can omit chocolate chips for a simpler, less sweet version or substitute with nuts or dried fruit.
  • Properly cool the bread before storing to prevent sogginess due to steam.
  • Adding the reserved chocolate chips on top before baking enhances visual appeal and chocolate bursts.

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