Sweet Potato Banana Bread Recipe

Sweet potato banana bread is light, fluffy, and delicious recipe for ripe bananas! Cooked and mashed sweet potato adds a great texture and extra color to this easy bread.

Elevate classic banana bread with a tasty twist by baking sweet potato into the bread. You can bake this recipe into a normal sized loaf pan, into mini loaf pans, or even as banana bread muffins too!

There is no better way to use ripe bananas than baking up a nice homemade loaf of banana bread with sweet potato!  It gives the bread a warm beautiful color, and a hint of added sweetness.

Growing up, my mom would make my great-grandma’s family recipe for banana bread… it was our favorite!  I jazzed up her original recipe a bit by adding sweet potatoes which add a great flavor.

This Sweet Potato Banana Bread Recipe Is

• Light
• Fluffy
• Comforting
• Flavorful
• Satisfying
• Fun to Bake with the Family
• High in Protein and Fiber 

What Size Pan Should I Use for Banana Sweet Potato Bread?

I’ve tried this recipe in a few different pans – and you can’t go wrong with any of them!  Cooking time will vary, however, so you have to adjust accordingly. 

• For a traditional 9-inch loaf pan, bake at 350 degrees Fahrenheit for 50-60 minutes.
• For mini loaf pans bake at 350 for 30-35 minutes.
• For muffins – bake at 20-25 minutes.

How Do I Know When Banana Bread Is Done?

Take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again.

What’s In This Sweet Potato Banana Bread Recipe?

• Bananas
• Sweet Potatoes – if you have an extra sweet potato you need to use up, this is your recipe! Bake it at 400 degrees for 40 minutes until cooked through. Peel, and mash!
• Ceylon Cinnamon – make sure you use Ceylon cinnamon, also known as true cinnamon.
• All Purpose Flour: I use all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces.
• Eggs
• Butter
• Baking Soda: I love keep baking soda in the pantry for baking, and also for cleaning.  This baking soda works great for both.
• Granulated Sugar
• Lemon Juice or Apple Cider Vinegar – both give this recipe a great acidity, I actually liked using a combination of both ACV and lemon juice for a little extra flavor.

How Do I Make Banana Bread with Sweet Potato?

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, Add the mashed banana and cooked sweet potato. Whisk in the melted butter, sugar, eggs, apple cider vinegar, and vanilla. Mix well to combine into a thick batter.
3. In another large mixing bowl, mix together the all purpose flour, baking soda, cinnamon, and salt. 
4. Slowly stir 1/2 cup of the flour mixture into the banana and sweet potato mixture, and fold until the flour has been incorporated. Repeat for each 1/2 cup until the flour mixture is all folded in. 
5. Grease a 9x3x5 inch loaf pan (see Notes below to use other sized pans) with butter. Pour the batter into the pan or pans.  Bake for 40-50 minutes – then take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again.
6. When the bread is cooked through, remove from oven and allow to cool before slicing.  Leftovers will keep for up to 3 days, or can be frozen for up to 3 months in a sealed bag.

Easy Sweet Bread Recipes You May Enjoy

• Honey Jalapeño Cornbread Recipe
• Brioche Without Eggs Bread Recipe
• Dairy Free Pumpkin Bread Recipe
• Coconut Flour Banana Bread
• Vegan Cornbread Waffles

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Sweet Potato Banana Bread

Kelly Jensen

Sweet potato banana bread is light, fluffy, and delicious recipe for ripe bananas! Cooked and mashed sweet potato adds a great texture and extra color to this easy bread.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Bread, Dessert

Cuisine American

Servings 12 servings

Calories 238 kcal

Equipment

• Mixing Bowl
• 9 x 5 inch loaf pan

Ingredients

  

1x2x3x

• 2 cups bananas mashed, about 3 ripe bananas
• 1 cup cooked sweet potato about 1 medium sweet potato
• 1/2 cup melted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon Sea Salt

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Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, Add the mashed banana and cooked sweet potato. Whisk in the melted butter, sugar, eggs, apple cider vinegar, and vanilla. Mix well to combine into a thick batter.
• In another large mixing bowl, mix together the all purpose flour, baking soda, cinnamon, and salt.
• Slowly stir 1/2 cup of the flour mixture into the banana and sweet potato mixture, and fold until the flour has been incorporated. Repeat for each 1/2 cup until the flour mixture is all folded in.
• Grease a 9x3x5 inch loaf pan (see Notes below to use other sized pans) with butter. Pour the batter into the pan or pans.  You can garnish the top of the bread with extra cinnamon, sliced banana, walnuts, or oats (I used oats) – but completely optional for any garnish.
• Bake for 40-50 minutes – then take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again.
• When the bread is cooked through, remove from oven and allow to cool before slicing.  Leftovers will keep for up to 3 days, or can be frozen for up to 3 months in a sealed bag.

Notes

What Size Pan Should I Use for Sweet Potato Banana Bread?

I’ve tried this recipe in a few different pans – and you can’t go wrong with any of them!  Cooking time will vary, however, so you have to adjust accordingly.  In the images above I used mini loaf pans, because I wanted smaller loaves freeze for later (and also they are cute as heck).

• For a traditional 9-inch loaf pan, bake at 350 degrees Fahrenheit for 50-60 minutes.
• For mini loaf pans bake at 350 for 30-35 minutes.
• For muffins – bake at 20-25 minutes.

Nutrition

Calories: 238kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 222mgPotassium: 170mgFiber: 2gSugar: 16gVitamin A: 1865IUVitamin C: 2mgCalcium: 20mgIron: 1mg

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