Flourless Sweet Potato Banana Bread Recipe Is Nutritious & Delicious (6 Ingredients, High-Protein) by Elisa Schmitz

Fall means getting creative with sweet potatoes. Not that you should wait until fall to enjoy them, though, because sweet potatoes are a high-fiber superfood that should be enjoyed all year long. And, if you follow me on 30Seconds, you know how much I love making banana bread. Those two things came together in my latest recipe. This flourless sweet potato banana bread recipe tastes like if sweet potato bread and banana bread had a baby. It's equal parts nutritious and delicious!

This sweet potato banana bread recipe is so moist and, thanks to the sweet potatoes and bananas, it's naturally sweet. The peanut butter and eggs add a nice punch of protein, too (here's why protein is so important). The flourless bread is moist yet firm, and it's sweet without being too sweet. This light and lovely sweet potato banana bread is a the perfect autumn breakfast, snack or dessert.

Sweet potatoes are considered a superfood because of their vast nutritional properties. Studies have shown that sweet potatoes may help lower the risk of cancer, promote gut health, control blood sugar, lower bad cholesterol, lower inflammation and keep fat cells from growing, which may help with weight loss. All the health benefits of sweet potatoes means we should be enjoying them all year long. And when you combine them with bananas, you get something extra special (in addition to the health benefits of bananas). This delicious sweet potato banana bread recipe is similar to pumpkin bread and to banana bread, yet unique in its own right.

To make this flourless bread recipe, here are the gluten-free ingredients you'll need to gather: bananas, sweet potatoes, peanut butter, eggs, vanilla extract and baking powder. The ground cinnamon, ground nutmeg, salt, chopped walnuts and chocolate chips are optional but add additional flavor and texture. You mix up the batter in one bowl, spread it into a loaf pan then bake it up until golden. So easy and delicious.

Serve this irresistible sweet potato banana bread for breakfast with a cup of coffee, as part of a leisurely weekend brunch, as an energizing snack any time of day, or for dessert with a cup of tea. There is no bad time to enjoy this nutritious, delicious treat.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 to 55 minutes (ovens vary)
Total Time: 60 to 65 minutes
Servings: 8

Ingredients

• 2 medium overripe bananas, mashed
• 1 cup cooked sweet potatoes, mashed (I microwaved 1 large sweet potato then let it cool a bit before mashing)
• 3/4 cup peanut butter
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon, optional
• 1/8 teaspoon ground nutmeg, optional
• 1/8 teaspoon table salt (or flaky sea salt, to taste), optional
• 1/3 cup chopped walnuts (optional)
• 1/3 cup chocolate chips (semisweet or dark chocolate), optional

Here's how to make it:

1. In a large mixing bowl, add the mashed bananas and sweet potatoes. Stir with a fork to combine.
   
2. Add the peanut butter, eggs, vanilla and baking powder. Stir to combine. (I used Skippy Crunchy Natural Peanut Butter. You could use creamy peanut butter if preferred.)
   
3. Add the cinnamon, nutmeg and table salt, if using. Stir to combine. (If you're using flaky sea salt, wait to sprinkle it on top of the loaf before putting bread into the oven.)
   
4. Fold in the walnuts and chocolate chips, if using. (Instead of walnuts, you could use chopped pecans. You can use semisweet or dark chocolate chips.)
   
5. Evenly spread the batter into an 9x5-inch loaf pan that's been lined with parchment paper.
   
6. Add some extra chocolate chips on top, if you like, and sprinkle the flaky sea salt, if using.
   
7. Bake in an oven that's been preheated to 350 degrees F until cooked through and golden, about 50 to 55 minutes, or until it passes the toothpick test. (If the loaf is getting too brown on top, cover it with aluminum foil.)
   
8. Allow bread to cool a bit before removing to a wire rack to cool completely. Slice and serve. Store leftover bread in an airtight container (in the refrigerator lasts longer).
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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