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Sweet Potato Banana Bread (Moist, Easy & Made with Chocolate Chips)

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Super moist texture, the perfect balance of natural sweetness, and studded with chocolate chips, this sweet potato banana bread is quick to become a favorite. Easy to make and lighter on sugar than most banana bread recipes. Perfect for a healthier dessert or fun snack option.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Scale
  • 3/4 cup cooked and mashed sweet potato (can substitute canned sweet potato puree)
  • 3/4 cup mashed ripe banana
  • 1/4 cup maple syrup or honey
  • 1/4 cup melted coconut oil or avocado oil
  • 1 teaspoon apple cider vinegar (can substitute lemon juice)
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat the oven: Preheat an oven to 350°F and line a loaf pan with parchment paper or grease it with extra oil to prevent sticking.
  2. Blend the wet ingredients: In a blender, combine the mashed sweet potato, mashed banana, maple syrup or honey, eggs, vanilla, oil, and vinegar. Blend until smooth and set aside.
  3. Combine the dry ingredients: In a medium bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir together.
  4. Make the batter: Pour the contents of the blender into the bowl with the dry ingredients. Mix until well combined and the batter has a smooth consistency.
  5. Add the chocolate chips: Fold in the chocolate chips, reserving some for the top of the bread, if desired.
  6. Fill the loaf pan: Pour the batter into the prepared loaf pan, using a spatula to spread it evenly throughout the pan. Top with a few reserved chocolate chips, if desired.
  7. Bake: Bake in the preheated oven for 35–40 minutes.
  8. Cool and serve: Let the loaf cool in the pan for 15 minutes before transferring it to a wire cooling rack. Slice into 8 pieces and enjoy!

Notes

  • Sweet potato: Cooked and mashed sweet potato can be replaced with canned sweet potato puree.
  • Sweetener: Use either maple syrup or honey.
  • Oil: Coconut oil can be replaced with avocado oil.
  • Vinegar: Apple cider vinegar can be replaced with lemon juice.
  • Storage: Let the bread cool completely and store it in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Store in the freezer for up to 1 month.
  • Nutrition: Nutritional information is an estimate and may vary depending on the ingredients and brands used.
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/sweet-potato-banana-bread-moist-easy-made-with-chocolate-chips/