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
Units
Scale
- 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