Sweet Potato Banana Bread.

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Serves: 8 | Total Cooking Time: 45 minutes

Ingredients

• 1 banana

• 250g sweet potato

• 60g jumbo oats (gluten-free if needed)

• 135g wholegrain spelt flour

• Handful of vegan dark chocolate chips

• 50g maple or date syrup

• 150ml unsweetened plant milk (I used almond)

• 1 tsp baking powder

• 1/2 tsp baking soda

Instructions

1. Preheat the oven to 180ºC, fan.

2. Microwave the sweet potato for 5-10 minutes, until soft & scoop out its flesh.

3. Along with the remaining wet ingredients, add the sweet potato in the food processor and puree together until smooth.

4. Add in the dry ingredients (minus the chocolate chunks) and blend everything again until smooth.

5. Take the food processor off of its electric base and fold in as many chocolate chunks as you like. Then pour into a lined bread loaf tin.

6. Bake in the oven for around 25 minutes, until golden brown and cooked through the centre (check this by poking a knife down the centre of the bread to see if any mixture is still uncooked and stuck to the knife).

7. Let the loaf cool completely before removing and cutting to prevent the whole loaf collapsing (a mistake I have done many times myself).

8. Store in the fridge, in an airtight container, for up to a week! Enjoy! x

If you made this recipe, then please please share it with me on social media or with your family & friends, it means the world to me. Thank you from the bottom of my heart x