My youngest had a school project on healthy snacks last fall, and instead of just writing up a list, we decided to bake something together. I didn’t want another round of granola bars or the same old banana bread.
That morning, I spotted two overripe bananas next to a lone roasted sweet potato left from dinner. I’m not one to waste food, especially when flavors have potential to sing together. And just like that, we were elbows-deep in a mixing bowl, laughing about how “science projects” taste better when they come out of the oven.
The smell that filled the kitchen was something else. It wasn’t just cinnamon and banana, it was cozy, sweet, and somehow earthy too. I knew we had something special the moment I sliced into that warm loaf. The texture was moist, not gummy, and the banana-sweet potato blend had a natural sweetness that didn’t need much sugar to shine.
We’ve since made this bread more times than I can count. It’s become a breakfast go-to, a lunchbox filler, and a quiet moment treat with my coffee. What I love most? It’s forgiving. No mixer, no fancy tricks—just pantry staples, a wooden spoon, and a little family time in the kitchen.
Short Description
Sweet Potato Banana Bread is a naturally sweet, moist quick bread that blends mashed bananas and cooked sweet potatoes for a wholesome, spiced loaf that’s perfect for breakfast or a healthy snack.
Key Ingredients
- 1 cup mashed sweet potatoes (about 1 medium potato, cooked & mashed)
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg (optional)
- ½ cup chopped nuts or chocolate chips (optional)
Tools Needed
- Medium pot (for boiling sweet potato)
- Mixing bowls (1 large, 1 medium)
- Whisk and rubber spatula
- Potato masher or fork
- Standard loaf pan (8×4 or 9×5 inch)
- Parchment paper or non-stick spray
- Wire cooling rack
- Toothpick (for doneness check)
Cooking Instructions
Step 1: Prep and Preheat
Preheat oven to 350°F (175°C). Lightly grease your loaf pan or line it with parchment paper.
Step 2: Cook the Sweet Potato
Peel, cube, and boil your sweet potato in water until fork-tender (about 10–12 minutes). Drain and mash until smooth. Let cool.
Step 3: Mash the Bananas
In a large bowl, mash the bananas until nearly smooth. Stir in the cooled mashed sweet potato.
Step 4: Mix Wet Ingredients
Add granulated sugar, brown sugar, oil, eggs, and vanilla to the banana-sweet potato mix. Whisk until the mixture is glossy and combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 6: Mix the Batter
Gently fold dry ingredients into the wet mixture using a spatula. Stop mixing once you no longer see dry flour. Batter will be thick.
Step 7: Add Optional Mix-ins
Stir in chopped nuts or chocolate chips, if using.
Step 8: Bake
Pour batter into the prepared loaf pan. Bake for 50–60 minutes. Check at 50 minutes by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
Step 9: Cool & Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Why You’ll Love This Recipe
Nutrient-Packed: Combines potassium-rich bananas and fiber-loaded sweet potatoes for a wholesome treat.
Super Moist: No dry, crumbly banana bread here—this one’s tender with every bite.
Naturally Sweet: Ripe bananas and sweet potatoes reduce the need for extra sugar.
One-Bowl Wonder: Fewer dishes, more joy. No mixer required.
Great for All Ages: Kid-approved, mom-tested, and perfect for lunchboxes or lazy Sunday brunches.
Mistakes to Avoid & Solutions
Overmixing the batter: This will make your bread dense and rubbery.
Solution: Use a spatula and stop mixing once the dry streaks disappear.
Using hot sweet potatoes: Can scramble the eggs.
Solution: Let mashed sweet potato cool fully before mixing.
Underbaking: A gummy center means it’s not done.
Solution: Test with a toothpick in the middle—it should come out clean.
Too much banana or sweet potato: Throws off the texture.
Solution: Stick to the measured 1 cup of each.
Skipping the grease or liner: Causes the loaf to stick.
Solution: Always line your pan or coat it well with oil or butter.
Serving and Pairing Suggestions
Slice and serve warm with a pat of salted butter or almond butter
Pair with Greek yogurt and fresh berries for a balanced breakfast
Serve as an afternoon snack with iced coffee or chai
Top with a spoonful of whipped cream cheese for a light dessert
Makes a thoughtful homemade gift—wrap in parchment and twine
Storage and Reheating Tips
Room Temp: Wrap tightly in plastic wrap or foil. Keeps for 2–3 days.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Wrap slices in parchment and freeze in a zip-top bag for up to 2 months.
Reheat: Microwave a slice for 15–20 seconds or warm in toaster oven at 300°F for 5 minutes.
FAQs
1. Can I use canned sweet potato puree instead of fresh?
Yes! Just make sure it’s 100% sweet potato and not sweetened. Use the same 1 cup measurement.
2. What’s the best flour for this recipe?
All-purpose flour works best, but you can swap in half whole wheat for more fiber without changing the texture too much.
3. Can I make it vegan?
Yes, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and swap oil for melted coconut oil or vegan butter.
4. Can I use honey or maple syrup instead of sugar?
You can replace up to half the sugar with honey or maple syrup. Reduce the oil slightly to balance the moisture.
5. Why is my bread sinking in the middle?
That usually means it’s underbaked or the oven temp was too low. Always check doneness and avoid opening the oven too early.
Tips & Tricks
Use very ripe bananas with brown spots for the best flavor
Roast sweet potatoes instead of boiling for deeper caramel flavor
Don’t skip the salt, it enhances the sweetness
Add a sprinkle of cinnamon sugar on top before baking for a light crust
Let the loaf cool completely before slicing for clean, even slices
Recipe Variations
1. Sweet Potato Walnut Crunch
Add ½ cup chopped walnuts and sprinkle extra on top. For crunch, mix 1 tbsp brown sugar with 1 tbsp chopped nuts and sprinkle before baking.
2. Chocolate Swirl Version
Add ¼ cup cocoa powder to half the batter. Pour both batters alternately in pan and swirl with a knife before baking.
3. Gluten-Free Option
Use a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum if not already included.
4. Spiced Chai Loaf
Add ½ tsp ground ginger and ¼ tsp ground cloves for a cozy twist. Serve with warm tea.
5. Maple Pecan Delight
Swap brown sugar for maple syrup (½ cup) and fold in chopped pecans. Adds a nutty, sweet depth.
Final Thoughts
This Sweet Potato Banana Bread has become part of our rhythm—simple, satisfying, and soulful. It’s the kind of recipe that fits any season and doesn’t ask for perfection, just a little love and a mixing bowl. I make it when I want to slow down and reconnect with the basics, with my family, and with what truly matters: feeding the people I love something that nourishes them in more ways than one.
From school snacks to late-night cravings, this bread always delivers. Give it a try, make it yours, and pass it along to someone else who just might need a cozy slice of something special.
Sweet Potato Banana Bread
Ingredients
- 1 cup mashed sweet potatoes about 1 medium potato, cooked & mashed
- 1 cup mashed ripe bananas about 2–3 bananas
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg optional
- ½ cup chopped nuts or chocolate chips optional
Instructions
- Preheat to 350°F (175°C). Grease or line a loaf pan.
- Peel, cube, and boil until tender (10–12 min). Drain, mash, and let cool.
- Mash bananas in a bowl, then mix in cooled sweet potato.
- Whisk in sugars, oil, eggs, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Fold dry ingredients into the wet until just combined.
- Stir in nuts or chocolate chips if desired. (Optional)
- Pour into loaf pan. Bake 50–60 minutes, checking with a toothpick at 50.
- Cool in pan for 10 minutes, then on a rack. Slice when fully cooled.
