Sweet Potato Banana Bread

If you love banana bread but want something a little richer, softer, and extra comforting, this Sweet Potato Banana Bread is about to be your new favorite loaf. It’s the kind of recipe that fills your kitchen with warm spices, bakes up beautifully every time, and uses simple ingredients you probably already have on hand.

Slices of banana bread with walnuts on a wooden board, a bowl of chopped walnuts, and a banana nearby, all on a marble surface.

The sweet potato keeps the bread unbelievably moist, while the bananas add natural sweetness and flavor. And the chopped walnuts? Total perfection for a little extra crunch. This loaf is a hit for breakfast, snack time, or wrapped up as a homemade gift.

Whether you’re using leftover sweet potatoes or canned pumpkin purée in a pinch, this recipe is forgiving, cozy, and just so good.

Why You’ll Love This Banana Sweet Potato Bread Recipe

  • Ultra moist texture thanks to mashed sweet potato
  • Perfectly spiced with cinnamon and nutmeg
  • Great way to use up ripe bananas
  • Freezer-friendly
  • Delicious for breakfast or dessert

Ingredients You’ll Need

Bananas, eggs, sugar, flour, brown sugar, spices, chopped walnuts, vanilla, oil, salt, baking powder, and a bowl of pureed pumpkin arranged on a marble surface.

You only need simple pantry staples:

  • Flour
  • Warm spices (nutmeg + cinnamon)
  • Baking soda + baking powder
  • Avocado oil for moisture
  • Sugar + brown sugar
  • Eggs + vanilla
  • Ripe bananas
  • Mashed sweet potato (or canned pumpkin purée)
  • Chopped walnuts

Full ingredient list is in the printable card below!

How to Make Sweet Potato Banana Nut Bread

A mixing bowl with flour and a spoon, surrounded by bananas, a bowl of orange sweet potato puree, and a small bowl of chopped nuts on a white surface.
A mixing bowl with a brown batter and a spoon, surrounded by bananas, a bowl of oats, and a bowl of pumpkin puree on a light countertop.

Mix the dry ingredients – flour, spices, salt, baking soda, baking powder.

A mixing bowl with mashed banana, sweet potato puree, and wet ingredients. Nearby are whole bananas and a small bowl of oats on a light countertop.
A white mixing bowl with flour, wet ingredients, and a spatula, next to bananas and a small bowl of granola on a marble surface.

Mix the wet ingredients – oil, sugars, eggs, vanilla.

A white bowl holds banana bread batter with flour on top and a wooden spoon. Bananas and a small bowl of oats or granola are nearby on a light countertop.
A white bowl filled with banana bread batter and chopped walnuts being mixed with a wooden spoon, next to a bunch of ripe bananas on a marble surface.

Add banana + sweet potato – they give moisture and flavor.

Combine wet and dry – gently fold, don’t overmix.

Stir in walnuts – for crunch and richness.

A loaf pan filled with banana bread batter on parchment paper sits on a marble surface, with a whole banana and a small bowl of walnuts nearby.
A loaf of banana bread in a metal pan, surrounded by bowls of raspberries, walnuts, and bananas on a light marble surface.

Bake – 50–60 minutes until the loaf is perfectly risen and golden.

A sliced loaf of banana bread with walnuts sits on a wooden cutting board, showing its moist, textured interior.

Let it cool before slicing… if you can wait.

Frequently Asked Questions

Can I use canned sweet potato?

Yes! Canned sweet potato or pumpkin works perfectly.

Can I make this dairy-free?

Absolutely, this recipe uses avocado oil and contains no milk or butter.

Can I skip the nuts?

Yes, just leave them out or replace them with chocolate chips.

Can I double the recipe?

Yes, double everything and use two loaf pans.

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Close-up of sliced banana bread with visible walnuts, placed on a wooden cutting board. The bread looks moist and textured, with a golden-brown crust and scattered nut pieces throughout.

Sweet Potato Banana Bread

Moist and flavorful Sweet Potato Banana Nut Bread made with ripe bananas, warm spices, and walnuts. Easy to make, freezer-friendly, and perfect year-round.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup avocado oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 bananas mashed
  • 1 cup boiled and mashed sweet potato or canned pumpkin purée
  • 1/2 cup chopped walnuts

Instructions
 

  1. Preheat your oven to 350°F. Prepare a 9×5 inch loaf pan by greasing or lining with parchment paper.
  2. In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, baking powder, and salt until well combined.
  3. In a large bowl, whisk the avocado oil, sugar, brown sugar, eggs, and vanilla extract until smooth and free of lumps.
  4. Gently stir in the mashed bananas and mashed sweet potato until evenly mixed.
  5. Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Once combined, stir in the chopped walnuts evenly.
  6. Pour the batter into the prepared loaf pan, spreading it out evenly.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Add 5–10 minutes if needed, depending on your oven.
  8. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 3427kcalCarbohydrates: 464gProtein: 49gFat: 159gSaturated Fat: 20gPolyunsaturated Fat: 45gMonounsaturated Fat: 86gTrans Fat: 0.03gCholesterol: 327mgSodium: 1507mgPotassium: 1660mgFiber: 18gSugar: 239gVitamin A: 642IUVitamin C: 21mgCalcium: 379mgIron: 17mg

Notes

  • Canned sweet potato or pumpkin purée can sub in for boiled/mashed sweet potato without any issues.
  • The recipe is naturally dairy-free since it’s made with avocado oil instead of butter or milk.
  • Walnuts are optional, leave them out entirely or swap in chocolate chips.

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