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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!
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.
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.
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!
- 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
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Make It Now:
- Preheat oven to 350° F. Grease a 9×5 inch loaf pan or standard-sized muffin pan with cooking spray.
- 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.
- 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.
- Optional: Gently stir in the mini chocolate chips. Do not over mix.
- 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.
- 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.