by: Lina

Sweet Potato Banana Bread

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Sweet Potato Banana Bread

Raise your hand if you’ve ever found yourself with a lonely, overripe banana and a sweet potato sitting forgotten on the counter. Yep, that was me last weekend, and let me tell you, this combo turned into something magical! This Sweet Potato Banana Bread is like a warm hug from the inside out—moist, naturally sweet, and packed with cozy autumn vibes. The subtle earthiness of the sweet potato blends perfectly with the banana’s mellow sweetness, creating a loaf that’s just begging for butter or a drizzle of honey. Plus, it fills your kitchen with the most comforting smells, like cinnamon and vanilla dancing through the air. Trust me, once you try this, it’ll become your go-to for those “I have a few extras” moments!

Quick Facts

  • Yield: Serves 8-10
  • Prep Time: 15 minutes
  • Cook Time: 55-60 minutes
  • Total Time: About 1 hour 15 minutes

Ingredients

For the Main Dish:

  • 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 2 large eggs
  • 1/2 cup melted butter (or coconut oil for dairy-free)
  • 1/2 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

How I Make It

Step 1:

Start by preheating your oven to 350°F. While it warms up, mash your cooked sweet potato and ripe bananas in a big mixing bowl until smooth and creamy. This combo is the heart of your bread, so don’t be shy—make it nice and velvety!

Step 2:

Next, whisk in the eggs, melted butter, brown sugar, and vanilla extract until everything’s well combined and shiny. The batter should smell sweet and buttery already—yum!

Step 3:

In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Slowly add this dry mix to the wet ingredients, folding gently so you keep that tender crumb. If you’re using nuts, toss them in at this stage.

Step 4:

Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Smooth the top with a spatula — it should be thick but spreadable.

Step 5:

Bake for about 55-60 minutes. Start checking at 50 minutes by sticking a toothpick in the center — it should come out clean or with just a few moist crumbs. If the top starts browning too fast, tent it loosely with foil.

Step 6:

When your bread is done, let it cool in the pan for 10 minutes before transferring to a wire rack. This step helps it finish setting up so slices come out neat and tender.

Variations & Tips

  • Swap brown sugar for coconut sugar or honey for a different natural sweetness.
  • Add 1/2 cup chocolate chips or dried cranberries for a fun twist.
  • Use gluten-free flour blend to make it gluten-free; just check your baking powder is GF too.
  • For a vegan version, replace eggs with flax eggs and butter with coconut oil.
  • To check doneness without a toothpick, the bread should pull slightly away from the pan edges.
  • If your sweet potato isn’t cooked yet, microwave chopped pieces covered with water for 4-5 minutes until soft.

How I Like to Serve It

There’s something about this bread served warm with a pat of salted butter melting right on top that is pure happiness. It’s perfect for lazy weekend breakfasts with a cup of coffee or afternoon tea. Also amazing sliced thin, toasted, and spread with cream cheese or nut butter for a quick snack. Bonus points if you enjoy it by a cozy window on a crisp fall day!

Notes

  • Store leftover banana bread tightly wrapped at room temperature for up to 3 days or in the fridge for up to a week.
  • Reheat slices gently in the microwave or toaster oven to bring back that fresh-baked warmth.

Closing: This Sweet Potato Banana Bread consistently turns out moist, flavorful, and comforting—an easy way to elevate your baking with everyday ingredients.


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