No bananas? No problem! You can still make a delicious baked loaf the whole family will love! It’s perfect with coffee and my girls love it with a cold glass of almond milk. It’s our go-to for Sunday brunch!
This recipe is perfect for those who live the gluten and dairy-free life like myself. You can make this vegan by substituting the eggs with flax eggs.
To begin you need to cook your sweet potato. I steam mine then mash in the large bowl with a fork, or you can blend if you have a smaller blender. The goal is not to have any large chunks.
Now this recipe calls for honey, but you can easily substitute it for maple syrup if you don’t have any. Don’t substitute with regular sugar because this recipe needs the liquid consistency to combine, or the loaf with come out dry.
Coconut oil is a great oil to use on baking but it can also be easily substituted, try avocado oil! The oil is needed to make this recipe moist. But you can just add a bit more sweet potato if you don’t have any oil. It may just be a bit drier than the original recipe.
You’ll see an option for toppings. I like to use either chocolate chips or pecans. Both add a great taste to the bread and texture. But feel free to be creative!
Now let’s start baking!
Don’t forget to tag @thejaclynyvonne in your creations!
Happy baking!
Jaclyn Yvonne 