Delicious Banana Sweet Potato Quick Bread (Gf/DF)
This banana sweet potato quick bread is made with high-quality ingredients, has a moist but sliceable texture, is gluten-free, and best of all, it tastes delicious. Perfect for quick breakfast, packed with lunches, or as a snack.
Servings: 16 slices
Ingredients
Flours
- 150 g Oat flour 1¼ cups
- 180 g Sorghum flour 1½ cups
Leavening & Spice
- 18 g Baking powder 1 Tbsp + 1 tsp
- 3 g Baking soda ½ tsp
- 6 g Salt 1 tsp
- 5 g Cinnamon 2 tsp
Wet Ingredients
- 150 g Mashed banana ≈ 3/4 cups
- 150 g Mashed sweet potato ≈ 3/4 cups
- 165 g Brown sugar, packed ¾ cup
- 75 g Avocado oil ⅓ cup
- 120 g Milk, dairy-free ½ cup
- 5 g Apple cider vinegar 1 tsp
- 2 Eggs ≈100 g
Instructions
- Freshly mill oat and sorghum into flours.
- To flours, add baking powder, baking soda, salt, and cinnamon. Mix well.
- In a separate large mixing bowl, puree banana, sweet potato, and combine wet ingredients until well incorporated.
- While mixing, add dry ingredients to wet ingredients about 1/4-1/2 cup at a time, mixing well until batter is fully combined.
- Pour batter into a greased 8X4 bread loaf pan.
- Bake at 350 degrees for 55-60 minutes, or until internal temp reaches 200-205 degrees.
- Allow to cool completely in pan on a wire rack before inverting and slicing to serve.