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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.
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Sweet Potato Banana Bread

This sweet potato banana bread is an ultra moist loaf made with ripe bananas, mashed sweet potato, warm spices, and crunchy walnuts. It is easy to make, naturally dairy-free, and freezes beautifully for breakfast or snacks.
Course Breakfast, Dessert
Cuisine American
Keyword banana sweet potato bread, Easy to Bake, Homemade, sweet potato banana bread, sweet potato bread
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 354kcal

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

  • Preheat your oven to 350°F. Prepare a 9x5 inch loaf pan by greasing or lining with parchment paper.
  • In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, baking powder, and salt until well combined.
  • In a large bowl, whisk the avocado oil, sugar, brown sugar, eggs, and vanilla extract until smooth and free of lumps.
  • Gently stir in the mashed bananas and mashed sweet potato until evenly mixed.
  • Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Once combined, stir in the chopped walnuts evenly.
  • Pour the batter into the prepared loaf pan, spreading it out evenly.
  • 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.
  • Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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.

Nutrition

Calories: 354kcal | Carbohydrates: 49g | Protein: 5.1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 8.6g | Cholesterol: 32.7mg | Sodium: 158mg | Potassium: 210.8mg | Fiber: 2.2g | Sugar: 24.5g | Vitamin A: 1951.1IU | Vitamin C: 2.5mg | Calcium: 41.9mg | Iron: 1.7mg