Sweet Potato Banana Bread is a healthy breakfast, snack or dessert recipe. This bread is easy to make, fluffy and super delicious!
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Sweet Potato Banana Bread is a nice change from plain old banana bread. We love banana bread, of course, but we need to switch things up sometimes!
The texture is absolutely perfect and the sweetness from both the sweet potato and banana shine through. I only added a small amount of pure maple syrup to sweeten the bread. There is no need for cups of sugar, or even a half of cup, because the bread is naturally sweet.
I added dark chocolate chips into the mix, but feel free to add nuts or chopped dates as well. Get creative!
Ingredients in this recipe
- mashed sweet potatoes - cooked and the skin removed
- mashed spotty-brown bananas
- melted and cooled coconut oil
- pure maple syrup
- pure vanilla extract
- eggs at room temperature
- unsweetened almond milk
- whole wheat pastry flour or whole wheat flour
- almond flour
- ground cinnamon
- baking powder
- baking soda
- dark chocolate chips
Expert Tips
- Use room temperature ingredients for optimal results.
- Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.
- Cook your sweet potatoes easily in the air fryer! Follow THIS recipe.
- Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
- Don't overmix the batter. Mix until just combined. You can wind up with tough bread that won't rise if you keep mixing.
- I recommend an 8x4 loaf pan. The bread rises so well in this size pan. I linked mine HERE.
How to store sweet potato banana bread?
Store Sweet Potato Banana Bread in an airtight container, on the kitchen counter for 2-3 days. You can also store the bread in an airtight container, in the fridge for about 4 days. Lastly, individually wrap slices of the bread and freeze for up to 3 months. This works great for meal prep. Pop a slice in the microwave whenever you want!
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More Sweet Potato Recipes to Make!
- Turkey Sweet Potato Sliders (Paleo)
- Japanese Sweet Potato Fries
- Healthy No Bean Turkey Chili (with Sweet Potato)
- Air fryer Sweet Potato Chips
DID YOU TRY THIS RECIPE? LET ME KNOW BELOW WITH A COMMENT AND RATING! 🙂
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Sweet Potato Banana Bread
Ingredients
- ½ cup mashed sweet potatoes - cooked and the skin removed (about 1-2 sweet potatoes depending on how large they are)
- ½ cup mashed spotty-brown bananas (about 1 ½ bananas)
- ¼ cup melted and cooled coconut oil
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- 2 eggs at room temperature
- ¼ cup unsweetened almond milk
- 1 cup whole wheat pastry flour or whole wheat flour
- 1 cup almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup dark chocolate chips
Instructions
- In a large mixing bowl, whisk together the mashed sweet potato, mashed banana, coconut oil, maple syrup, vanilla, eggs and almond milk.
- Next, add in the whole wheat pastry flour, almond flour, cinnamon, baking powder and baking soda. Use a rubber spatula to combine the ingredients. Fold in the chocolate chips.
- Grease an 8x4 loaf pan or use parchment paper. Add the batter into the loaf pan.
- Bake at 350 degrees F for about 45-55 minutes, or until a toothpick inserted comes out clean. Mine was perfect at 50 minutes.
- Place the pan on a wire cooling rack for 15 minutes. Gently remove the bread from the pan. Let the bread cool completely on the wire cooling rack.
- Slice and enjoy!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Spencer
Sounds AMAZING girl! Thank you for providing UNIQUE and delicious recipes. They are so much fun to follow and try!
XOXO
Hi, Spencer! I am so happy to hear that. Thank you for the support. 🙂 – Krista <3
Carney
THIS BREAD IS SO GOOD. I didn't have spelt flour, so I did 1 1/2 cups almond flour + 1/2 cup white whole wheat flour and added some pumpkin pie spice. It's delicious at room temperature and warmed up. Definitely making this one again!
Ahhh so happy that you enjoyed, Carney and thank you for sharing your substitutions and additions! 🙂 – Krista <3
Katherine
This tastes so good! I only added 1 tablespoon of maple syrup, and the sweetness is perfect to me. Thank you!!!
YAY! 🙂
Ellen T
I am not a big fan of coconut oil. Can I just replace with butter or something else? Even apple sauce?
I never tried the recipe without. I can't guarantee the same results with a sub.
Salma
The recipe looks amazing. I tried some of your recipes and they were amazing. Thank you😘😘
Can I distribute the mixture in the cupcake tray?
Thank you! I'm so happy to hear that! 🙂 Yes, that should be fine. You will just have to bake for less time - maybe around 20-25ish minutes. I haven't tested this so I don't know for sure.
Patricia Davis
I am going to try this tomorrow - replacing the almond flour with cassava flour & the almond milk with half & half(fat free) - I have some family with nut allergies. It sounds wonderful. I can't wait to make it, Thanks for the recipe.
I'm not sure if the flour substitution will work because those flours have different textures but let us know!