1/3cup melted coconut oil (sub: avocado oil or melted butter)
1/2cup plain Greek yogurt (sub: sour cream)
1/2 cup mini chocolate chips (I used carob chips, since they are low in sugar and dairy-free)
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Make It Now:
Preheat oven to 350°F degrees. Spray an 8×8-inch baking dish (or a 9×13 baking dish, but note the shorter cooking time) with non-stick spray.
In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
In a blender, combine the bananas, sweet potato, eggs, vanilla, coconut oil, and yogurt. Blend until smooth. (If needed, add just a splash of milk to help the blender get moving.)
Using a spatula to clean out the blender, add the wet ingredients to the dry ingredients. Stir gently with a spoon just until combined (do not over-mix). Batter will be thick. Fold in the chocolate chips.
Spoon batter into prepared pan and spread evenly using a spatula.
Bake for about 35-40 minutes (for a 9×12, bake 25-28 minutes). It’s done when a toothpick inserted in center of cake comes out clean. Cool completely.
Freeze For Later: Bake breakfast cake just until done. Cool completely. Either cover the baking dish tightly in a few layers of foil or plastic wrap or carefully lift the cake out of the baking dish and wrap in several layers of foil or plastic wrap, pressing as much air out as you can.
Prepare From Frozen: Thaw on the counter. Warm a slice in the microwave for 15-20 seconds and top with a pat of butter, if desired.
How to Turn Into Muffins: Bake at 350°F for 15-18 minutes, or until a toothpick comes out clean.