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??
- 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
- Preheat oven to 425.
- Poke holes in sweet potato with fork. Wrap in tin foil and bake until tender (about 40 minutes).
- Remove sweet potato from oven. Mash when cool enough to handle.
- Turn oven heat to 350°. Grease baking dish with coconut oil.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In a small bowl combine mashed sweet potato, mashed banana, coconut oil and maple syrup.
- 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.
- Transfer dough to baking dish and use your hands to press down so that dough is even.
- 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.