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Banana Sweet Potato Bread

Elizabeth Yontz
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Cake
Servings 1 loaf


  • 1.5 Cups all purpose flour
  • 2/3 Cup Pureed Sweet Potatoes
  • 2 Medium + Ripe Bananas
  • 1 5. 3 oz Container Vanilla Greek Yogurt
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Coconut Oil
  • 1/2 Cup Egg Whites
  • 1 Tsp Baking Soda
  • 1 Tsp Ground Cinnamon
  • 1 Tsp pumpkin pie spice
  • 1/2 Tsp Salt
  • Nonstick Cooking Spray


  • Preheat oven to 350°F. 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 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.