Chocolate Chip Banana Sweet Potato Bread

1 Medium Sweet Potato

Preheat oven to 400 F. Poke holes in sweet potato with fork. Place it on a foil and bake until tender, for about 1 hour. Remove sweet potato from oven. Mash when cool enough to handle.

Yields: 1 Cup Packed (If it yields more, eat the remaining)

Flax Egg

2 Tbsp Ground Flax Seeds
6 Tbsp Water

Mix ground flax and water to make flax egg.

1 and 1/2 Cups Teff Flour

1 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tbsp Psyllium Husk

1/8 Tsp Salt

In a large pan, mix flour, baking powder, baking soda, psyllium husk, salt and mix well.

1 Cup Banana Packed, Mashed (2 Medium Banana, increase / decrease # of banana to have 1 cup mashed)

1/3 Cup Coconut Oil, Melted
1/3 Cup Maple Syrup
1 Cup Coconut / Almond Milk

In a small bowl, combine mashed sweet potato, mashed banana, melted coconut oil, maple syrup and coconut / almond milk. Combine wet ingredients with dry ingredients and  use your hands to knead until evenly mixed

1/4 Cup Gluten Free Vegan Chocolate Chips

Fold in chocolate chips.

Turn the oven to 350 F. Grease 9 x 5 loaf pan with coconut oil.

Transfer dough to the loaf pan and use your hands to press down so that dough is even.

Bake for 1 hour and 20 minutes or until a toothpick or knife inserted comes out clean. Allow it to cool and slice the bread.

Taste Note: Tastes AWESOME
Source: thecolorfulkitchen