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Chocolate Chip Banana Sweet Potato Bread, Vegan + Gluten-Free

Making banana bread is an art. Timing it so that your bananas are perfectly ripe for banana bread is an art. Recently I noticed that I had one super ripe banana bread about one day from being overly ripe- which is the perfect ripeness for banana bread! I went to the store to get a couple more bananas for the bread but they didn’t have any that were quite ripe enough. I decided to experiment a little and ended up substituting with a sweet potato…and todays’ Vegan, Gluten-Free Chocolate Chip Banana Sweet Potato Bread was born!

I’m very, very happy with how the sweet potato addition worked out. The bread is even creamier in the middle- which is what I love most about banana bread- and the sweet potatoes add a little extra sweetness. We enjoyed the first slices fresh out of the oven and they were pretty wonderful with a little Earth Balance Buttery Spread.

Ps- can my kitchen smell like freshly baked banana bread every day??

5.0 from 3 reviews
Chocolate Chip Banana Sweet Potato Bread, Vegan + Gluten-Free
Prep time
Cook time
Total time
Recipe type: bread, dessert
Cuisine: vegan, gluten-free
Serves: 6
  • 1 medium sweet potato
  • 11/2 cups all purpose gluten-free flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅛ tsp salt
  • ¼ cup coconut oil + extra for greasing
  • 2 tbs maple syrup
  • 1 medium banana, mashed
  • handful of chocolate chips
  1. Preheat oven to 425.
  2. Poke holes in sweet potato with fork. Wrap in tin foil and bake until tender (about 40 minutes).
  3. Remove sweet potato from oven. Mash when cool enough to handle.
  4. Turn oven heat to 350°. Grease baking dish with coconut oil.
  5. In a large bowl, combine flour, baking powder, baking soda and salt.
  6. In a small bowl combine mashed sweet potato, mashed banana, coconut oil and maple syrup.
  7. Add contents of small bowl into contents of large bowl and use your hands to knead until evenly mixed dough is formed. Fold in chocolate chips.
  8. Transfer dough to baking dish and use your hands to press down so that dough is even.
  9. Bake for 25 minutes, then let sit until cool enough to handle. Gently use a knife to separate bread from baking dish. Slice and serve warm or cold.

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14 Responses to Chocolate Chip Banana Sweet Potato Bread, Vegan + Gluten-Free

    • Hey Camila! Olive oil has a somewhat distinct savory taste and I’m not sure it would be the best replacement. I would say the best substitute could be a vegan butter! Sorry to hear that coconut oil is so expensive near you! Perhaps you can try ordering in online? :)

  1. AMAZING RECIPE! thank you sooo much for sharing! I was recently diagnosed with certain allergies (egg, dairy, almonds) and this recipe saved my life. I have been looking for vegan dessert recipes all over the internet and this is one of the only recepies that really turned out the way it is shown! Thanks again Ilene!

  2. I just love it!! Great recipe like always. I really love your work! Thank you so much for sharing. Abrazos desde Chile!! :)

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