Sweet Potato Pecan Banana Bread

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By Emily

This delicious, Fall-inspired paleo banana bread makes the kitchen smell divine and cozy while it bakes, and it’s beautifully autumnal looking with the deep orange flecks of the sweet potato. Give it a try whenever you and your kids are in the mood for a healthy treat this season.

Sweet potatoes and pecans also make me think of Thanksgiving, and I’ll be having this as a little mid-morning snack while cooking.

As usual, our recipe has no added sugar. It’s sweetened only with sweet potato and banana and will give you and your kids more steady energy than standard baked treats. This one also happens to be paleo and is dairy-free, gluten-free, and grain-free for anyone with those needs. It’s less bready than standard banana breads and is full of flavor, moist, and tastes great either as is or sliced thick and toasted with your favorite spread.

(We try to vary our recipes to suit the many different needs of our followers. If you are looking for an entirely plant-based recipe that’s also full of lovely warm spices, check out our Golden Gingersnaps or our Carrot Cake Pancakes).

Ready to get baking? This is a really easy recipe that comes together fast and is great to make with kids as well.

Ingredients:

2-3 ripe bananas, depending on size (about 1 1/4 cup mashed or 275g once peeled)

3 large eggs

1 teaspoon vanilla extract

1/3 cup (50g) coconut flour

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1 1/2 cups (150g) peeled, grated raw sweet potato (about 1 small or 1/2 medium)

1/2 cup (65g) chopped pecans

Method:

–Preheat the oven to 350 F (180 C).

–In a large mixing bowl, beat the eggs.

–Add the bananas and vanilla and mash together well.

–In a separate small bowl, mix together the dry ingredients: coconut flour, baking powder, cinnamon, nutmeg, and sea salt.

–Add the dry ingredients to the wet ingredients and stir well until well incorporated. You shouldn’t be able to see any dry spots.

–Stir in the grated sweet potato and pecans.

–Transfer the mixture to a greased silicone loaf pan (or a standard loaf pan lined with parchment/baking paper).

–Bake for 45-50 minutes or until browned and a toothpick inserted in the middle comes out clean.

–Allow to cool entirely on a rack before unmoulding.

–Store in the refrigerator for up to 3 days.

For more recipes like this one, see our book Sugarproof, available here or anywhere books are sold.