Sweet Potato Banana Bread

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.

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.

Course Breakfast, Dessert

Cuisine American

Keyword Easy to Bake, Homemade

Prep Time 15

Total Time 1

Calories 3427kcal

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