Step 1

If you haven’t already cooked your sweet potato now (see notes) and allow it to cool. Preheat oven to 350 degrees Fahrenheit. Grease a bread pan and set aside.

Step 2

Using a fork or a potato masher, mash the banana and cooked and cooled sweet potato in a large mixing bowl until most of the lumps are gone. Stir in the remaining wet ingredients, egg, vanilla, honey and coconut oil – set aside.

Step 3

Add all the dry ingredients to a medium mixing bowl and whisk together until well combined.

Step 4

Add the dry ingredients to the wet and use a spatula to stir until just combined. The batter should be thick.

Step 5

Transfer the batter to the greased bread ban and use a spatula to smooth out the batter. Bake for 35 to 40 minutes, or until a skewer removes mostly clean.

Step 6

Allow the bread to mostly cool before running a butter knife around the edges of the loaf to remove it. Allow it to completely cool before slicing.

Step 7

Store the loaf in a zip lock bag with the air removed in the fridge or up to 4 or 5 days. The bread slices best and is less crumbly when its chilled.