Chocolate Sweet Potato Bread

Name: Chocolate Sweet Potato Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
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 Greek yogurt; 5 tablespoons melted coconut oil (sub: 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

By: Rachel TiemeyerPosted: 8/5/25Updated: 8/6/25

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5 from 2 votes

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Chocolate Sweet Potato Bread is rich, moist, and secretly nutritious. Made with wholesome ingredients and naturally sweetened, it’s a feel-good treat that freezes beautifully!

Three slices of chocolate sweet potato bread stacked on a white plate.

Table of Contents

Why You’ll Love This Recipe

It’s moist and delicious – It’s similar to my Banana Pumpkin Bread but with some added cocoa and a sweet potato twist.
It’s a great way to use up leftover sweet potato.
Kids love it. The chocolate twist makes it feel like eating cake!
It freezes beautifully. If you don’t eat it all, freeze the leftover for later.

Polly’s Testing Tips

Since the bread is dark brown, it can be hard to know when the bread is fully cooked. Us a toothpick to check the middle for doneness. When the toothpick comes out mostly clean (it might have a few dry crumbs on it), it’s done.
I prefer to double the recipe and make two loaves at a time.
You can use pumpkin puree if you don’t have enough sweet potato.
I rarely have plain yogurt on hand. I used vanilla and it turned out great! (You may want to reduce the sugar some since vanilla yogurt has added sugar.)

Ingredients

Here’s what you’ll need for this sweet potato bread:

Ingredient Notes

Overripe bananas – If you still have more overripe bananas, check out this roundup of 15+ Overripe Banana Recipes.
Pureed cooked sweet potato – sub: pumpkin or butternut squash puree
Pure vanilla extract – Have you tried making Homemade Vanilla Extract?
Granulated & brown sugar – To make this recipe a bit lower on the glycemic index, use coconut sugar in place of all sugars.
Cocoa powder – I also love using cocoa powder (or raw cacao powder, which is even healthier!) in recipes like this because it adds chocolatey decadence without the added fat and sugar of chocolate chips. It is actually full of antioxidants, and it masks the flavor of any hidden veggies.

How to Make Chocolate Sweet Potato Bread

Note: Find the full printable recipe at the bottom of this post.

Combine Ingredients

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. Add the flour mixture to the banana mixture and stir by hand just until blended.

Wet ingredients for a sweet bread in a metal mixing bowl.

Dry ingredients for chocolate sweet potato bread in a mixing bowl.

Wet and dry ingredients being mixed together in a glass bowl.

Bake

Pour batter into the greased loaf pan or muffin tin and place on the center rack of the oven. Bake for 45-55 minutes or until a wooden pick inserted in center 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.

Chocolate sweet potato bread batter in a load pan.

Chocolate sweet potato bread straight from the oven in the loaf pan.

How to Freeze Chocolate Sweet Potato Bread

We are big advocates of make-ahead breakfasts, so I highly encourage you to double and freeze a loaf for later.

To Freeze:

Cool baked bread completely.
Tightly wrap the loaf or slices (individually or grouped) in 2–3 layers of plastic wrap or aluminum foil.
Place wrapped bread in a large freezer-friendly storage bag or reusable container.
Freeze for up to 3–4 months.

To Prepare: When you’re ready to enjoy your frozen bread, let it thaw in on the counter, in the fridge, or using the defrost setting on your microwave. Cut a slice and warm it for about 20 seconds in the microwave.

FAQs

Can I make this gluten-free?

Yes. Replace the flour with 1:1 gluten-free baking flour for a gluten-free version.

How should sweet breads be stored?

After the bread is cooled, wrap tightly with plastic wrap or foil. It can be stored on the counter for 1-2 days, in the refrigerator for 3-5 days, and in the freezer for 3 months (if packaged well).

Can I use frozen bananas?

Yes! I use frozen bananas for baking quite often. Let them thaw on the counter for the most part and drain off any liquid before mashing them.

Can I use vanilla yogurt?

Yes, if you don’t have plain greek yogurt on hand, vanilla works fine. You’ll just need to reduce the sugar a little bit.

More Sweet Bread Recipes

If you like this healthy, moist quick bread, then we’d love for you to try some of our other top sweet breads:

Sliced chocolate sweet potato bread on a plate.

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!