Description
Banana Sweet Potato Bread is made gluten-free using oat flour. The perfect way to use up leftover sweet potato. Simple to make, healthy, and delicious!
Ingredients
- Wet ingredients
- 2 very ripe bananas, mashed (about 1 cup)
- 1/2 cup sweet potato, previously cooked and cooled (see notes below for cooking instructions)
- 1 egg, whisked
- 1 teaspoon pure vanilla extract
- 6 tablespoons honey (or maple syrup for vegans)
- 2 tablespoons coconut oil, melted
- Dry Ingredients
- 1 1/2 cups oat flour (Gluten-free oats that have been processed in a food processor for a few minutes; measure after the oats are processed)
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Prepare: If you haven’t already cooked your sweet potato now (see notes) and allow it to cool. Preheat oven to 350 degrees Fahrenheit. Grease a bread pan and set aside.
- Mix the wet ingredients:Using a fork or a potato masher, mash the banana and cooked and cooled sweet potato in a large mixing bowl until most of the lumps are gone. Stir in the remaining wet ingredients, egg, vanilla, honey and coconut oil – set aside.
- Mix dry ingredients: Add all the dry ingredients to a medium mixing bowl and whisk together until well combined.
- Combine: Add the dry ingredients to the wet and use a spatula to stir until just combined. The batter should be thick.
- Bake: Transfer the batter to the greased bread ban and use a spatula to smooth out the batter. Bake for 35 to 40 minutes, or until a skewer removes mostly clean.
- Cool: Allow the bread to mostly cool before running a butter knife around the edges of the loaf to remove it. Allow it to completely cool before slicing.
- Store: Store the loaf in a zip lock bag with the air removed in the fridge or up to 4 or 5 days. The bread slices best and is less crumbly when its chilled.
Notes
Sweet potato: If you have leftover sweet potato from a previous recipe this would be a great way to use it up.
To cook sweet potato: Preheat you oven to 400 degrees Fahrenheit. Slice the sweet potato into 1 inch rounds. Place on a baking sheet and cover with olive oil and salt. Bake for 20 to 35 minutes or until the sweet potato is fork tender. Once cool enough to handle remove the skins (if you haven’t peeled the sweet potato). Allow the sweet potato to cool completely before continuing with the recipe.
Cook time does not reflect time needed to bake the sweet potatoes.
Recipe originlly adapted from Mind Over Munch
