This recipe was an experiment that stemmed from indoor rainy day boredom. I decided to go through my kitchen and bake something healthy from whatever ingredients I had. The result= Thank you Saturday boredom! They turned out so yummy and will be perfect for when I need a breakfast on the go or have a snack craving. I am glad I paid attention to the measurements in this experiment so I can share it with you all (and remake it for myself)...

This can be made into a loaf or muffins... or both. I think the mixture is thick enough to also put small scoops of it onto a tray and make scone like creations- I might try that next time I bake these.

The bread has a moist, slightly dense texture and it reminds me of some sweet potato bread I once ate in Jamaica. Even though I call it a sweet potato bread I added some bananas in because I needed to use them up. I'm glad I did this! They don't dominate the flavor of the bread but definitely add a yummy element to it. Also, this bread has no added sugar, just a small amount of oil and is made with wholesome nutritious ingredients. I hope you enjoy!

Prep time: 5-10 mins

Cooking time: 50-55 mins for loaf or 40 mins for muffins (plus cooking time for sweet potato)

Serves approximately 12

Ingredients:

1 1/3 cups mashed cooked sweet potato, skin removed

3 very ripe bananas

1 cup coconut flour

1/2 cup plantain flour (if you don't have access to this, use extra coconut flour)

3 large eggs

1/4 cup coconut oil

1 tablespoon vanilla essence

1 teaspoon baking soda

1 teaspoon cinnamon powder

1 teaspoon ginger powder

1/4 teaspoon ground nutmeg

1/8 teaspoon stevia powder

Directions:

Preheat oven to 350 degrees F/180 degrees C

Add sweet potato, eggs, bananas, vanilla and oil into bowl and blend until smooth (you can also use a blender or food processor for this step).

In a separate bowl, combine the flours, baking soda, stevia, cinnamon, nutmeg and ginger powder.

Pour dry ingredients into the bowl containing the blended ingredients and gently fold until mixture is combined.

Pour mixture into a large loaf pan or divide into a muffin tin.

For the loaf, bake for 50-55 mins or until browned on top and cooked through. For muffins, bake for approximately 40 mins.

Remove from oven when cooked and allow to cool slightly before removing from the tray.

Enjoy!