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Purple Sweet Potato Frosting Chocolate Banana Bread

Make room for another mouthwatering purple sweet potato masterpiece! This Purple Sweet Potato Frosting Chocolate Banana Bread has the perfect flavor combinations! The richness of the chocolate paired with creamy Suncore Foods® Purple Sweet Potato Powder to make the blanket of delicious frosting on the loaf—perfect slices for any party sandwiches. Yes, please!


Wet Batter:
220g (about 2 large) ripe bananas
150ml soy/almond milk
1 tsp lemon juice
60g natural oil
160g pure maple syrup
1 tsp vanilla bean paste
1 tbsp instant espresso dissolved in 1 tbsp water

Dry Batter:
210g spelt flour, sifted
1 tsp baking soda
30g raw cacao powder
1/2 tsp salt
Optional add-ins: 50g | 1/3 cup non-dairy chocolate chips

Purple Sweet Potato Frosting:
100g cashews, soaked overnight
1 tsp vanilla bean paste
70g coconut cream from a can
20g | 1 tbsp coconut oil, melted
1 tsp lemon juice
3 tbsp maple or rice syrup
2 tsp Suncore Foods® Purple Sweet Potato Powder
Toppings 2 tbsp non dairy chocolate chips


1. Preheat the oven to 175 C degrees.

2. Grease and line a 22x10 cm loaf pan.

3. In a small bowl, combine soy/almond milk and lemon juice and set aside to curdle for 5 minutes.

4. In a medium bowl, sift together the dry ingredients. Fold in the chocolate chips.

5. Blend the bananas in a food processor until completely smooth. Add the buttermilk, vanilla, oil, espresso and stir to combine.

6. Pour the wet mixture over the dry and whisk until just combined.

7. Pour the batter into the prepared loaf pan.

8. Bake for 40-45 minutes.

9. Let cool down completely before slicing.

10. To Make the Frosting — Rinse and drain the cashews, place them into a food processor together with the other ingredients, except coconut oil. Blend until completely smooth.

11. Melt the coconut oil over a Bain Marie and slowly add to form the top of the food processor, with the machine working.

12. Place in the refrigerator to set for 30 minutes. Frost the cake.