Banana-less Chocolate Chip Bread


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.


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 :)



  • 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


  • 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.