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Home Recipe Index Baked Goods Muffins & Sweet Breads

Chocolate Sweet Potato Banana Bread

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 7/3/19Updated: 1/10/22

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Ah, sweet breads. Forgiver of all added-in leftovers and hidden fruits and veggies. Your family is going to love this pretty darn healthy Chocolate Sweet Potato Banana Bread!

chocolate banana bread slices on white plate

I had leftover pureed sweet potato and several overripe bananas in the freezer to use up recently.  (Yes, you should definitely freeze leftovers like that to save money.) Anyway, this delicious banana bread was the result! It’s similar to my Banana Pumpkin Bread but with some added cocoa and a sweet potato twist. 

chocolate banana bread slices on white plate

In the recipe, I suggested several substitutions to make this bread even healthier (if you want):

  • For 100% whole wheat bread, use the white whole wheat variety in place of both flours.
  • Want a dairy-free loaf? Substitute canned coconut milk for the yogurt and use coconut oil instead of butter.
  • To make this recipe a bit lower on the glycemic index, use coconut sugar in place of the other sugars. Also don’t add the chocolate chips. 🙂

I also love using cocoa powder (or raw cacao powder, which is even healthier!) in recipes like this because: a) it adds chocolatey decadence without the added fat and sugar of chocolate chips, b) it’s actually full of antioxidants, and c) it masks the flavor of any hidden veggies. 

chocolate sweet potato banana bread

As I write this post, I’m enjoying a piece of this warm-from-the-oven bread with some butter (Can you freeze butter? Yes! Here’s how.) and hoping I’m going to be able to stop with just one. Chocolate Sweet Potato Banana Bread is absolutely decadent and healthy.  My favorite kind of snack!

If you love muffins and sweetbreads, be sure to try these other favorites from our site:

  • Blueberry Avocado Muffins with Lemon Streusel Topping
  • Banana Pumpkin Bread or Muffins
  • Pumpkin Muffins with Crumble Topping
  • Blueberry Power Muffins
  • Whole Wheat Chocolate Chip Zucchini Bread

How to Store Overripe Bananas for Later

P.S. If you have more overripe bananas than you can use in this recipe, did you know you can freeze them? Here is the best way to freeze bananas for later.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

chocolate banana bread slices on white plate
★★★★★ 5 from 1 reviews

Chocolate Sweet Potato Banana Bread

Feel good about what you’re feeding your family. This bread is chock full of hidden veggies, antioxidants, and loads of other good-for-you ingredients.

Yield: 1 bread loaf or 12 muffins 1x
Prep: 15 minutesCook: 55 minutesTotal: 1 hours 10 minutes
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Ingredients

  • 1 cup smashed overripe bananas (about one banana)
  • 1/2 cup smashed or pureed cooked sweet potato (sub: pumpkin puree)
  • 1/3 cup plain yogurt (sub: coconut milk from the can)
  • 5 tablespoons melted coconut oil (or butter)
  • 2 large eggs
  • 1 teaspoon pure vanilla
  • 1/3 cup granulated sugar (sub: coconut sugar)
  • 1/3 cup brown sugar (sub: coconut sugar)
  • 1 cup unbleached all-purpose flour (sub: white whole wheat flour)
  • 1/2 cup whole wheat flour (sub: white whole wheat flour)
  • 1/4 cup ground flaxseed
  • 1/4 cup cocoa powder (sub: cacao powder)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Optional: 1/3 cup mini chocolate chips

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Preheat oven to 350° F. Grease a 9×5 inch loaf pan or standard-sized muffin pan with cooking spray.
  2. In a large bowl using a hand mixer or stand mixer, add the banana, sweet potato, yogurt, coconut oil, eggs, and vanilla and beat at medium speed until combined. Add sugars; beat again until combined.
  3. In a medium bowl, stir together the all-purpose and wheat flours, flaxseed, cocoa, baking soda, salt, and cinnamon. (Tip: Lightly spoon the flour into a dry measuring cup and level with a knife to measure correctly.) Add the flour mixture to the banana mixture and stir by hand just until blended.
  4. Optional: Gently stir in the mini chocolate chips. Do not over mix.
  5. Pour batter into the greased loaf pan or muffin tin and place on the center rack of the oven. For bread: Bake for 55 minutes or until a wooden pick inserted in center comes out clean. For muffins: Bake for 15-18 minutes until a wooden pick comes out clean.
  6. Remove from the oven and let cool in the pan on a cooling rack for 10 minutes or so and then turn the bread or muffins out onto the rack. You may have to run a knife around the edges to help the bread or muffins come out more easily.

Freeze For Later: Follow entire recipe, letting the bread or muffins cool completely. Wrap the bread in a few layers of plastic wrap and/or foil and freeze. Or, place the muffins in a freezer bag, squeeze out as much air as possible, seal, and freeze. Store in the freezer for up to 3 months.

Prepare From Frozen: Thaw the bread loaf or desired number of muffins on the counter or using the defrost setting on the microwave briefly.

© Author: Thriving Home
Cuisine: American Method: Baking

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarAbby says

    Posted on 2/27/23 at 7:55 am

    I LOVE this recipe. So healthy and delicious.

    ★★★★★

    Reply
  2. AvatarAllie says

    Posted on 2/14/23 at 1:24 pm

    This was so good! Love that it has some sneaky nutrition too.

    Reply
  3. AvatarCarmen says

    Posted on 12/26/14 at 11:33 am

    Great recipe! East to do and kid approved in my house!

    Reply
    • RachelRachel says

      Posted on 12/27/14 at 7:12 am

      Oh great! We love hearing this!

      Reply

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