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.
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
Recipe heavily adapted from The Minimalist Baker
- 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)
- 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.
- Mash bananas and add all of the ingredients except the oats and flour, whisking to thoroughly combine.
- Add flours, oats, bran and flax. Stir to combine.
- 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.
- Bake for about 1 hour, or until a knife inserted into the center comes out clean.
- Cool on a rack. Then slice and serve.