Sweet potato banana bread
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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 243kcalCarbohydrates: 42gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 48mgPotassium: 310mgFiber: 6gSugar: 11gVitamin A: 4020IUVitamin C: 7mgCalcium: 39mgIron: 2mg
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