Banana-less Chocolate Chip Bread

IMG_5308.jpg

On Saturday, I spent the morning recipe creating and meal-prepping while listening to some Miguel and sipping my coffee. For me, that's like a morning of my dreams. I was set on making some banana bread but realized I was missing a key component of that- bananas.

IMG_5338.jpg

If you've ever made pumpkin pancakes, pumpkin bread, or pumpkin muffins, you use pumpkin puree in the batter. This tends to take place of mashed bananas or nut butters. So I thought, why not use baked sweet potato? Still has the same texture, tastes amazing, and you better believe I ALWAYS got some on lock.

So with that came this sweet potato based bread. It's currently Tuesday and there's only 1 slice left in my fridge so I guess you could say I enjoyed it for breakfast and as a snack. I hope you do too! Try toasting it or with some almond butter on top :)

IMG_5488.JPG

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup rolled oats (doesn't need to be in a flour)
  • 1/3 cup packed almond flour
  • 1/3 cup coconut sugar
  • 1 cup baked sweet potato (can actually sub mashed bananas here)
  • 3 tbsp. grass-fed butter
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup almond milk
  • 3 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. sea salt
  • 1/2 cup chocolate chips
     

Directions:

  • Pre-heat oven to 350 F and line a bread pan with wax paper
  • In a large bowl, mix the whole wheat flour, oats, almond flour, coconut sugar, baking powder, cinnamon, and sea salt
  • In a medium bowl, mix the mashed sweet potato, butter, eggs, honey, almond milk, and vanilla
  • Fold this wet mixture into the dry mixture. Once mixed thoroughly, add in the chocolate chips
  • Pour (more like scoop) batter into the lined loaf pan
  • Bake for about 55 minutes. This will differ with each oven, but top should be very golden and firm. This makes the outside have a crust while the inside is soft (can use the toothpick trick here. If toothpick inserted into the center comes out clean, it's done!)
  • Wait until completely cool to cut
     
  • I liked to store mine in the fridge, and toast it when ready to eat. Top with almond butter for extra deliciousnesssss.