By Emily
Jump to Recipe·Print Recipe·★★★★★5 from 13 reviews
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this recipe
This was a popular recipe that was previously published on Robust Recipes. I have updated it for a better experience. Enjoy!
Another recipe update? YES! Although, I won’t ever get to updating all of my old posts, I have been seeing a few that deserve a little face lift. No botox here…but the photos were not so great because I published it when I was still learning how to photograph food. AND the instructions in the recipe were a little too wordy. Practice and time really helps to develop a skill.
Despite all of that you really loved this banana sweet potato bread recipe.
Thank you a million times over for seeing how delicious this recipe would be despite the unappealing photos. I had somehow forgotten how good this banana sweet potato bread recipe really is!
When I baked the bread to re-test it I found I barely had to change a thing. I added some ground cloves and nutmeg for a little more of those lovely warm spices but that’s literally all I changed. Healthy, sweet banana bread with a hint of sweet potato, perfection in a bread ban!
Banana sweet potato bread is filled with good-for-you ingredients. We’ve got:
- oat flour as the base of our bread (simply grind up oats in your food processor)
- warming spices – cinnamon, cloves, and nutmeg – the essentials of fall baking
- spotty bananas that are perfect for banana bread
- roasted sweet potato – a great way to use up any leftover sweet potato from a previous recipe
- honey or maple syrup – this bread is naturally sweetened. You don’t need much when you’re using overripe bananas.
- eggs – for binding
- coconut oil – for healthy fats and good texture
Simple, healthy clean ingredients that you can feel good about eating. Even for breakfast! OR brunch, or a snack, or as part of lunch. Really, is there any time of day that banana bread of any kind, especially banana sweet potato bread isn’t good?
I think not.
If you haven’t yet made this banana sweet potato bread I know you’ll love it! It’s tender, perfectly sweet, even better with a schmear of butter. It’s banana-y, and slightly warming from those spices.
Banana sweet potato bread is easy to make. It only requires 12 ingredients. Plus it is gluten free, dairy free, refined sugar free, and healthy (as you already knew). What more could you ever want in a banana bread?!
Nothing.
BUT if you are looking for more tasty healthier and gluten free banana bread recipes you might also like my blueberry banana bread, banana rhubarb bread. Or for more of an indulgent version you might also enjoy my peanut butter swirl banana bread…..with chocolate chips (optional, but recommended)!!!
Dear banana bread, I will never stop loving how good you are in your natural form as plain banana bread. And I’ll never stop loving how many varieties I can make. Thank you for existing!!!
See those orange little flecks in the slice of the bread? Yup, those are sweet potato pieces. A hint of starchy sweet potato in each bite.
What a thing of pure beauty.
Hey, did you make this recipe? Do me a favor and leave a comment below along with a rating. This really helps others to find my recipes in google easier. Plus, I LOVE hearing from you!
★★★★★5 from 13 reviews
- Author: Emily Koch
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 6 to 8 1x
- Category: Breakfast, Snack
- Cuisine: Gluten-free, Dairy Free, Refined sugar free
Description
Banana Sweet Potato Bread is made gluten-free using oat flour. The perfect way to use up leftover sweet potato. Simple to make, healthy, and delicious!
Ingredients
UnitsScale
- Wet ingredients
- 2 very ripe bananas, mashed (about 1 cup)
- 1/2 cup sweet potato, previously cooked and cooled (see notes below for cooking instructions)
- 1 egg, whisked
- 1 teaspoon pure vanilla extract
- 6 tablespoons honey (or maple syrup for vegans)
- 2 tablespoons coconut oil, melted
- Dry Ingredients
- 1 1/2 cups oat flour (Gluten-free oats that have been processed in a food processor for a few minutes; measure after the oats are processed)
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Prepare: If you haven’t already cooked your sweet potato now (see notes) and allow it to cool. Preheat oven to 350 degrees Fahrenheit. Grease a bread pan and set aside.
- Mix the wet ingredients:Using a fork or a potato masher, mash the banana and cooked and cooled sweet potato in a large mixing bowl until most of the lumps are gone. Stir in the remaining wet ingredients, egg, vanilla, honey and coconut oil – set aside.
- Mix dry ingredients: Add all the dry ingredients to a medium mixing bowl and whisk together until well combined.
- Combine: Add the dry ingredients to the wet and use a spatula to stir until just combined. The batter should be thick.
- Bake: Transfer the batter to the greased bread ban and use a spatula to smooth out the batter. Bake for 35 to 40 minutes, or until a skewer removes mostly clean.
- Cool: Allow the bread to mostly cool before running a butter knife around the edges of the loaf to remove it. Allow it to completely cool before slicing.
- Store: Store the loaf in a zip lock bag with the air removed in the fridge or up to 4 or 5 days. The bread slices best and is less crumbly when its chilled.
Notes
Sweet potato: If you have leftover sweet potato from a previous recipe this would be a great way to use it up.
To cook sweet potato: Preheat you oven to 400 degrees Fahrenheit. Slice the sweet potato into 1 inch rounds. Place on a baking sheet and cover with olive oil and salt. Bake for 20 to 35 minutes or until the sweet potato is fork tender. Once cool enough to handle remove the skins (if you haven’t peeled the sweet potato). Allow the sweet potato to cool completely before continuing with the recipe.
Cook time does not reflect time needed to bake the sweet potatoes.
Recipe originlly adapted from Mind Over Munch
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