I just got home from spending a few days in Springfield, Missouri for work. While I was away, all I could think about was what I was going to do with the sweet potatoes and ripe bananas that I left on the counter before I left. Enter this SWEET POTATO CHOCOLATE CHIP BANANA BREAD. Over the past few weeks, I’ve been experimenting with different ingredient combinations, and I’ve decided that this one is the ultimate winner. My little 3-year old sous chef Gavyn loves putting on his chef hat and making it with me.
It’s also gluten free and vegan, if that matters to you! Get to it my friends, and let me know what you think!
1sweet potato (I used a Japanese sweet potato, but you can use an orange sweet potato)
1large very ripe banana
1 1/2cupsgluten free flour
1/2cupmelted coconut oil
3/4cupdairy free chocolate chips (or, kick this recipe up a notch and use two bars of your favorite Hu Kitchen paleo chocolate bars, one chopped up and added to the batter, and another chopped and added to the top right before baking)
Preheat oven to 425.
Wash and scrub potato, poke holes in it, wrap in foil and bake for 45-50 min.
While that's happening, start prepping everything else! In a large bowl, mix the flour, baking soda, baking powder, salt, and set aside.
Next, grab your blender.
Add the banana, sweet potato (once out of the oven), coconut oil, and maple syrup.
Pulse in the blender for about 30 seconds to 1 minute.
Next, pour blender contents into the bowl with the flour.
Fold in 1/4 cup chocolate chips. Note, use your hands to make into a dough, it will seem crumbly, but you are doing it right.
Reduce oven heat to 350.
Line a loaf pan with parchment paper (grease the pan first so paper sticks).
Pour the batter into the pan, using your hands to press down the dough.
Pour remaining chocolate chips on top and bake for 25 minutes. BOOOOOM. Enjoy!!!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!