This sweet potato banana bread is utterly delicious. It's suitable for vegans and is naturally sweetened by fruit. A great lunchbox filler, snack or even breakfast for kids and adults alike.
As a parent of a picky eater I'm always thinking of ways to add in extra portions of fruit and veg.
It's surprising how well vegetables work in a cake - there's so much more you can do beyond carrot cake.
I've adapted a family favourite - banana bread - here and added sweet potato.
The sweet potato helps to bind this vegan banana bread together and adds a little natural sweetness.
How can this sweet potato banana bread be varied?
I've tried a few variations of this banana bread recipe.
The one I've included below is my favourite. Other variations include:
- with rye flour
- using a combination of rye and spelt
- just plain white flour (when I didn't have anything else in the house)
- without raisins (much less sweet)
- without the chocolate chips.
Chocolate chips are optional
The chocolate chips are optional so by all means leave them out and you'll still have a wonderful and delicious banana bread.
But I'd recommend trying it with them in.
Especially when it's warm just from the oven - so good!
My kids have enjoyed each variation of this sweet potato banana bread.
The favourite however was (unsurprisingly) the one with chocolate chips, particularly when warm with a little butter or dairy free spread.
It's also delicious with peanut butter spread on top.
Banana bread is a great lunchbox filler. And if you add a portion of sweet potato then it's a good healthy choice.
If you cut it into slices and freeze with a little bit of greaseproof paper between each slice (or freeze on a tray or an hour before transferring to a Tupperware box) you can just take out a slice as and when you need it.
Pin sweet potato banana bread with chocolate chips for later
Read more about how to make sweet potato purée.
How to make sweet potato banana bread
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
Please do not reproduce this recipe without permission.
Sweet potato banana bread
- 300 g spelt flour use plain flour if preferred
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 100 g dates soaked if dry
- 2 teaspoons water
- 250 g cooked sweet potato
- 4 tablespoons sunflower oil
- 2 large ripe bananas mashed
- 1 tablespoon ground flaxseeds optional
- 100 g raisins
- 50 g chocolate chips I used dairy free dark chocolate, optional
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Grease and line a 900g loaf tin with baking paper. Cook your sweet potato if needed.
- Mix 300g plain or spelt flour, 1 teaspoon baking powder and 2 teaspoona ground cinnamon together in a mixing bowl.
- If you've soaked your dates* drain them now. Process in a small food processor until you have a date purée, adding up to 2 teaspoons cold water if needed.
- Add 250g cooked sweet potato to the dates and pulse until puréed.
- Pour the sweet potato and date mixture into the flour along with 4 tablespoons sunflower oil and 2 mashed bananas. Mix well.
- Stir in the tablespoon of ground flaxseeds (if using), 100g raisins and 50g chocolate chips if using.
- Transfer to the prepared loaf tin and smooth the top.
- Bake in the oven for 30 minutes or until firm to the touch and a skewer inserted in the centre comes out clean.
- Cool on a wire rack.
- If you use sticky dates like medjool you won't need to soak or add water.
- Nutritional information is approximate and is intended as a guide only.
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