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.
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.
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!
Did the kids like this recipe?
It’s worked every time and the kids have enjoyed each variation. My favourite however has to be 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.
Other recipes you might like
If you like this recipe you might like one of the following, similar recipes:
- vegan banana bread
- sweet potato cookies
- sweet potato chocolate brownies
- spiced vegan sweet potato muffins
- pumpkin bread.
Pin sweet potato banana bread with chocolate chips for later
How to make sweet potato banana bread
Sweet potato banana bread
- 300 g spelt flour use plain flour if preferred
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 100 g dates soaked if dry
- 2 tsp water
- 250 g cooked sweet potato
- 4 tbsp sunflower oil
- 2 large ripe bananas mashed
- 1 tbsp ground flaxseeds
- 100 g raisins
- 50 g chocolate chips I used dairy free dark chocolate, optional
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Grease and line a 900g loaf tin with baking paper.
Mix the flour, baking powder and cinnamon together in a mixing bowl.
Drain the dates and purée with 2 tsp water in a small food processor (if you use a large one it might not work as it's such a small quantity). If you use particularly sticky dates like medjool you won't need to soak or add water.
Add the sweet potato to the dates and pulse until puréed.
Pour the sweet potato and date mixture into the flour along with the oil and mashed banana. Mix well.
Stir in the flaxseeds, raisins and 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.