Banana Sweet Potato Bread

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Some things you just get a gut feeling about. When you have too many bananas, and too many sweet potatoes and get that gut feeling about a sweet potato banana bread, you go with that feeling.
Banana Sweet Potato Bread
I had no reason to believe that this recipe would turn out even mediocre, because I was sort of making it up as I went, but it turned out marvelously! I love naturally sweetening by using sweet fruits and veggies. Nature has so many options. Sweet potatoes, apples, carrots, beets … the list goes on and on. Can’t wait to see where the next surplus of produce takes me.Banana Sweet Potato Bread 2
Banana Sweet Potato Bread
Recipe heavily adapted from The Minimalist Baker
Ingredients:
  • 2 large very ripe bananas
  • 1 egg
  • 3 tbsp coconut oil
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 3.5 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 3/4 cup milk
  • 2/3 cup coconut flour
  • 1 cup whole-wheat flour
  • 2/3 cup old-fashioned oats
  • 1/3 cup oat bran
  • 1/4 cup flax meal
  • 3/4 cup sweet potato puree (I just bake mine whole until tender and scoop out the flesh)
 Preparation:
  1. Preheat oven to 350 and grease or spray a loaf pan with nonstick spray. I like to put a strip of parchment paper that extends above the top of the pan for an easier removal at the end.
  2. Mash bananas and add all of the ingredients except the oats and flour, whisking to thoroughly combine.
  3. Add flours, oats, bran and flax. Stir to combine.
  4. Pour batter into the loaf pan and smooth the top. I added chopped pecans on top. Feel free to do the same, or chocolate chips stirred in would be wonderful.
  5. Bake for about 1 hour, or until a knife inserted into the center comes out clean.
  6. Cool on a rack. Then slice and serve.

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Sweet Potato Brownies

Happy National Brownie Day!

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This yummy holiday also happens to fall right smack in the middle of final exams, so there was NO way I was going to miss celebrating this.

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This recipe for sweet potato brownies is truly one of my favorite recipes ever. Plus, I love the blogger that was the inspiration behind it! She has a ton of wonderful recipes, many of which I’ve tried, many of which are on my “to bake” list.

Since my obsession with healthy remakes of classic indulgences began, I really don’t enjoy the originals as much anymore. With sweet potato, dates, brown rice flour, almond meal, and raw cocoa, these brownies are not only insanely good for you, they taste absolutely incredible. There is so much nutritional goodness in these treats!

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Please enjoy the holiday with these brownies! You’ll feel happy, indulged, and amazing.

Sweet Potato Brownies

Recipe adapted from Deliciously Ella 

Ingredients:

  • 2 medium to large sweet potatoes
  • 2/3 cup of ground almonds
  • 1/2 cup of buckwheat or brown rice flour
  • 14 medjool dates (no sugar added)
  • 5 tablespoons of raw cacao powder (unsweetened)
  • 3 tablespoons of pure maple syrup
  • Flaked sea salt to sprinkle on top
  • 1/2 cup semi or bittersweet chocolate chips (optional, though not, in my opinion)

Preparation:

If you haven’t cooked your sweet potatoes, obviously do that first. You can peel and steam them, or, do as I do, and throw them in the oven unpeeled at 400 for 45 minutes and scoop out the roasted potato and discard the skin.

For the brownies, set your oven to 350 degrees.

To a food processor, add the cooked sweet potato and the dates. Blend together until combined fully. This mix alone is truly delicious and can probably be made into breads, cookies, muffins … everything.

In a large bowl, combine the sweet potato-date mixture with the remaining ingredients.

Fold in the chocolate chips until combined. Note: if you cooked your potatoes right before making the brownies and your batter is warm as a result, you will need to chill it first so the chocolate chips don’t melt.

Line an 8×8 baking tin with parchment paper and spread the brownie batter evenly. Sprinkle salt over the top for a little extra pizazz. Bake for 20 minutes, until a toothpick comes out dry when inserted. Remove from oven and let cool for AT LEAST 10 minutes. This step is very important so the brownies can properly set up.

At this point, I like to cut myself a brownie to eat because, well, who could possibly resist a warm brownie? But then, I place the brownies in the fridge to chill so they cut more easily. This is especially important if you use chocolate chips because they will be very ooey gooey 🙂

Sweet Potato Brownies

Just look at that flaked Himalayan salt …

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Pack up and place in fridge for a healthy dessert anytime you want.

Farmer’s Market Saturday

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Simple pleasures are the best. I love watching the produce at the Farmer’s Market change with the seasons. It’s all about squash, beets, and eggplant right now, and I’m not complaining.

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The beauty of beets. With matching fingernail polish ❤

Farmers Market 10.18.14