Oh hello, Paleo Chocolate Chip Sweet Potato Banana Bread. You’re not the easiest to say fast, but you’re oh-so-easy to eat…
One of the things I’m trying to get better at is developing recipes. Every once in a while I come up with recipes on my own, but the truth is that it’s just so easy to find incredible recipes these days on Instagram, Pinterest & blogs that I figure…why bother?!
The other day, though, I needed to get rid of some food in the apartment before leaving town for a few days. My eyes went straight to the sweet potatoes and (super ripe) bananas I had sitting on the counter, and my mind got a thinkin’…
Pardon me while I give myself a pat on the back real quick. In case you didn’t know, developing baking recipes is especially difficult because one wrong measurement and you can end up with a big pan full of goop. Or concrete. Ain’t nobody got time for that. This Paleo Chocolate Chip Sweet Potato Banana Bread, though, you’ve got time for.
This Paleo Chocolate Chip Sweet Potato Banana Bread is soft, dense & not too sweet, so it’s perfectly acceptable for breakfast 😉
- 1 small (150g) sweet potato
- 2 large (250g) very ripe bananas
- 2 eggs
- 1 tbsp maple syrup
- 1 tsp real vanilla extract
- 1 cup almond flour (I used Bob’s Red Mill)
- 1/4 cup ground flaxseeds
- 1/2 tbsp baking powder
- 1/2 tbsp cinnamon
- 1 tsp salt
- 1/2 cup dark chocolate chips (I used Enjoy Life as they’re dairy free)
- Preheat oven to 350 degrees. Grease a loaf pan.
- Cook/bake the sweet potato. I used this easy method to microwave a sweet potato for 5 minutes. Set aside to cool.
- In a large bowl, mash together the bananas and the cooled & skinned sweet potato.
- Whisk in the eggs and combine well.
- Whisk in the maple syrup and vanilla extract. Set aside.
- In a smaller bowl, combine the almond flour, ground flaxseed, baking powder, cinnamon and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the dark chocolate chips.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool in the loaf pan for at least 15 minutes.
Not only is this delicious, but as “Paleo” suggests – it’s gluten free, dairy free, and very low in sugar. It’s also quite high in protein & healthy fats thanks to the almond flour and ground flaxseeds.
I’ve been storing mine in the fridge just to make sure it doesn’t get too soggy, because it is quite moist (sorry, I had to). I’ve also reheated it in the toaster oven which is a VERY good idea, especially topped with a smear of nut butter 😉
As always if you try any of my recipes, I’d love to see how it turned out for you! Be sure to tag me on Instagram @Hungry.Blonde. xoxo GG