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.

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

Whether you’re using leftover sweet potatoes (save a few for sweet potato brownies, too) 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, every slice stays soft and tender.
• Perfectly spiced: Cinnamon and nutmeg give it that warm, cozy flavor.
• Great way to use up ripe bananas: Spotty bananas work best here. Have extras? Try these banana blueberry muffins next.
• Freezer-friendly: Bake one loaf now and stash slices for later.
• Delicious for breakfast or dessert: Enjoy it with your morning coffee or as an easy afternoon treat.

Ingredients Needed to Make Sweet Potato Banana Bread

You only need simple pantry staples:

• Flour: All-purpose flour gives the loaf its structure.
• Warm spices: Nutmeg and cinnamon add cozy flavor.
• Baking soda and baking powder: Together they help the bread rise.
• Avocado oil: Keeps the bread moist and dairy-free.
• Sugar and brown sugar: Brown sugar adds a hint of caramel flavor.
• Eggs and vanilla: Bind the batter and add sweetness.
• Ripe bananas: The riper they are, the sweeter the bread.
• Mashed sweet potato: Boiled and mashed, or use canned pumpkin purée.
• Chopped walnuts: For crunch and richness.

Full ingredient list is in the printable card below!

How to Make Sweet Potato Banana Nut Bread

Step 1: Mix the Dry Ingredients

Preheat your oven to 350°F and grease or line a 9×5 inch loaf pan. In a medium bowl, whisk together the flour, spices, salt, baking soda, and baking powder.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk the oil, sugars, eggs, and vanilla until smooth.

Step 3: Add Banana and Sweet Potato

Stir in the mashed bananas and mashed sweet potato. They give the bread its moisture and flavor.

Step 4: Combine Wet and Dry, Then Add Walnuts

Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Stir in the walnuts for crunch and richness.

Step 5: Bake

Pour the batter into the prepared pan and bake for 50–60 minutes, until the loaf is perfectly risen and golden and a toothpick inserted in the center comes out clean.

Let it cool in the pan for 10 minutes, then on a wire rack before slicing… if you can wait.

How to Store Sweet Potato Banana Bread

• Room temperature: Wrap the cooled loaf tightly and keep it on the counter for up to 2 days.
• Refrigerator: Store it wrapped or in an airtight container for up to 5 days.
• Freezer: Wrap individual slices and freeze for up to 3 months. Thaw on the counter or warm briefly in the toaster.

What People Ask About Sweet Potato Banana Bread

Can I use canned sweet potato in sweet potato banana bread?

Yes! Canned sweet potato or pumpkin purée works perfectly in place of the boiled and mashed sweet potato.

Can I make this dairy-free?

Absolutely, this recipe is already dairy-free. It 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.

How do I know when the bread is done?

It’s done when a toothpick inserted into the center comes out clean, usually after 50–60 minutes. If the center is still wet, add 5–10 minutes depending on your oven.

Can I double the recipe?

Yes, double everything and use two loaf pans.