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Nicole Modic
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  • 1 sweet potato (I used a Japanese sweet potato, but you can use an orange sweet potato)
  • 1 large very ripe banana
  • 1 1/2 cups gluten free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup melted coconut oil
  • 2 tbsp maple syrup
  • 3/4 cup dairy 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!