Soft, sweet and so flavorful, this banana sweet potato loaf is delicious with a slather or peanut butter or toasted and enjoyed with your afternoon coffee.
This Banana Sweet Potato Bread recipe is healthy, easy and the perfect amount of sweetness. Moist, great for on-the-go, kid-friendly and mom approved!
I shared this post on my instagram a while back and it got an amazing reaction. anything that includes sweet potatoes gets a positive reaction out of me. They’re just SO good! And have lots of health benefits that you can read about here. 
I turned this sweet potato banana bread healthy by using:
1. greek yogurt instead of oil,
2. egg whites instead of eggs,
3. coconut oil instead of vegetable oil andddd
4. lots of spices to help balance your blood sugar!
Really ALL of the ingredients in this sweet potato banana bread are whole, clean and delicious! (With the exception of brown sugar! But hey, 9/10 ain’t bad, right?)
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Banana Sweet Potato Bread
- Total Time: 70 minutes
- Yield: Makes 1 loaf 1x
- Diet: Omnivore
Description
Moist and subtly spiced, this banana bread gets extra sweetness and moisture from sweet potato purée. Perfect for breakfast or a teatime treat!
Ingredients
- 1.5 cups (355 ml) all purpose flour
- 0.7 cups (165 ml) Pureed Sweet Potatoes
- 2 Medium + Ripe Bananas
- 15.3 oz (434 g) Container Vanilla Greek Yogurt
- 0.5 cups (118 ml) Brown Sugar
- 0.3 cups (71 ml) Coconut Oil
- 0.5 cups (118 ml) Egg Whites
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp pumpkin pie spice
- 0.5 tsp Salt
- Nonstick Cooking Spray
Instructions
- Preheat oven to 350°F (177°C).
- Coat bottom and sides of a 9x5x3-inch loaf pan with cooking spray; set aside.
- In a large bowl, combine flour, baking soda, cinnamon, salt, and cloves. Make a well in the center of the flour mixture; set aside.
- In a medium bowl, stir together sweet potato, bananas, yogurt, brown sugar, eggs, and oil.
- Add egg mixture all at once to flour mixture; stir until evenly moistened. Fold in pecans.
- Spoon batter into prepared pan.
- Bake 50 to 55 minutes, or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.
- Cool in pan on a wire rack for 10 minutes.
- Remove from pan; cool completely on wire rack.
- Wrap in plastic wrap or foil; store overnight before slicing.
Notes
- For a richer flavor, use brown butter instead of coconut oil.
- To make this bread gluten-free, substitute all-purpose flour with a gluten-free blend.
- Store the cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 100
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
Can I substitute the Greek yogurt for something else in the Banana Sweet Potato Bread?
Yes, you can use unsweetened applesauce or another yogurt alternative, but this may affect the moisture level and texture.
What spices do you recommend to balance blood sugar in this recipe?
Cinnamon and nutmeg are great options to enhance flavor while helping to stabilize blood sugar levels.
How do I ensure the sweet potato is properly incorporated into the bread?
Make sure to mash the cooked sweet potato until smooth and mix it thoroughly with the bananas and wet ingredients for even distribution.
