Use up leftover bananas in this gluten-free Sweet Potato Banana Bread recipe!
There’s nothing like a freshly baked slice of banana bread! This recipe adds puréed sweet potatoes, making it extra soft and creamy on the inside. To keep things gluten-free, almond flour holds the ingredients together, thickening the texture and giving the bread a slightly nutty flavor.
To start, simply mix the mashed bananas, puréed sweet potatoes, salt, and maple syrup until you get a smooth texture. Not sure how to purée a sweet potato? Simply dice it into cubes, boil for 20-45 minutes (or until fork tender), drain the water, and purée in a high-speed blender. Puréeing the sweet potato in advance is key and should be at room temperature before mixing with the other ingredients.
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Once the sweet potato and banana mixture is ready, add the remaining ingredients and transfer to a prepared baking dish. Spread the mixture in an even layer and bake for 40 minutes or until a toothpick can be inserted clean.
Then, slice and serve your sweet potato banana bread after it’s been cooled in the pan for at least one hour. It’s delicious with a handful of dark chocolate chips tossed on top! Keep the leftovers in the refrigerator up to one week, or in the freezer for up to 30 days.
Sweet Potato Banana Bread Recipe
Tools
- Mixer
- 9×5” Baking Pan
- Parchment Paper
Ingredients
- 1 ¼ cup banana, mashed
- 1 cup sweet potato, puréed
- ¼ cup maple syrup
- ¼ t salt
- 1/3 cup coconut oil, melted
- 2 ¼ cups almond flour
- 2 t baking powder
- 2 t baking soda
Instructions
- Preheat the oven to 350°F and prepare a 9×5” baking pan with parchment paper.
- Place the mashed banana, sweet potato, salt, and maple syrup in a mixing bowl. Mix together until smooth.
- Add the almond flour, baking powder, baking soda and coconut oil, and combine until smooth.
- Transfer to the prepared baking pan and spread into an even layer.
- Bake for 40 minutes or until a toothpick can be inserted clean.
- Let the bread cool for one hour, then remove from the pan.
