On a chilly Tuesday afternoon last fall, I ended up in a long conversation with a kind woman seated beside me on the bus ride home from the farmer’s market. She had a canvas bag full of sweet potatoes on her lap, and I was holding a few ripe bananas I hadn’t planned to buy. “You ever put those together in a bread?” she asked, as if reading my mind. I laughed, told her I hadn’t, and she said, “You should. It’ll surprise you.”
That evening, I couldn’t stop thinking about what she said. I’ve been baking banana bread for decades—classroom potlucks, PTA bake sales, lazy Sunday mornings. But the thought of pairing that familiar sweetness with the earthy richness of sweet potatoes sparked a quiet curiosity.
The next morning, I rummaged through my pantry, grabbed two overripe bananas, and roasted a lonely sweet potato I had leftover from the weekend’s dinner. The batter came together in the same bowl I’ve used for years—the old ceramic one with the crackled glaze that my mother once used.
The scent that filled my kitchen that morning—warm spices, caramelizing sugars, roasted sweetness—was unlike anything I’d baked before. That bread turned out so tender, so perfectly moist, I immediately made another loaf for my neighbor, and she now asks for it every time I make tea.
Funny how a small moment with a stranger on a bus led to something that now feels like a family staple.
Short Description
Sweet Potato Banana Bread is a soft, warmly spiced quick bread that blends mashed sweet potatoes and ripe bananas for a naturally sweet, ultra-moist loaf. Perfect for breakfast, snacks, or gifting.
Key Ingredients
- 1 cup mashed sweet potatoes (about 1 medium)
- 1 cup mashed ripe bananas (2–3 bananas)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg (optional)
- ½ cup chopped nuts or chocolate chips (optional)
Tools Needed
- Loaf pan (8.5 x 4.5-inch or 9 x 5-inch)
- Medium saucepan (for sweet potato)
- Mixing bowls (1 large, 1 medium)
- Whisk or hand mixer
- Spatula
- Wire rack
- Toothpick (for doneness check)
Cooking Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease your loaf pan or line it with parchment paper.
Step 2: Cook and Mash the Sweet Potato
Peel and cube one medium sweet potato. Boil until fork-tender, about 10–12 minutes. Drain and mash until smooth. Let it cool completely.
Step 3: Mash Bananas and Combine with Sweet Potato
In a large mixing bowl, mash 2–3 ripe bananas. Stir in the cooled mashed sweet potato until well blended.
Step 4: Add Wet Ingredients
Whisk in both sugars, the oil, eggs, and vanilla extract. The mixture should look smooth and slightly glossy.
Step 5: Mix Dry Ingredients Separately
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
Step 6: Combine Wet and Dry
Gently fold the dry mixture into the wet ingredients using a spatula. Mix until just combined, don’t overmix. If you’re using nuts or chocolate chips, stir them in at this point.
Step 7: Pour and Bake
Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let the loaf cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Why You’ll Love This Recipe
Naturally Sweet: Sweet potatoes and ripe bananas bring sweetness without needing too much sugar.
Moist and Tender: The crumb is soft, never dry—thanks to the perfect balance of fruit and oil.
Spiced Just Right: A cozy blend of cinnamon and nutmeg adds warmth in every bite.
Great for Gifting: Wrap in parchment and twine for a charming homemade gift.
Customizable: Add-ins like walnuts or dark chocolate chips make each loaf your own.
Mistakes to Avoid & Solutions
Using Hot Sweet Potato: Mixing it in while still hot can scramble the eggs. Solution: Let it cool completely before combining.
Overmixing the Batter: This can lead to a dense loaf. Solution: Fold gently and stop when no dry streaks remain.
Underbaking: A gummy center means it’s not done. Solution: Use a toothpick to check at 50 minutes; it should come out clean or with a few moist crumbs.
Not Greasing the Pan: Your loaf might stick. Solution: Always grease or line with parchment.
Skipping Ripened Bananas: Underripe ones won’t mash well or taste as sweet. Solution: Use bananas with plenty of brown spots.
Serving and Pairing Suggestions
Serve with: A pat of salted butter, honey, or almond butter for breakfast.
Pair with: Hot coffee, spiced chai, or a cold glass of milk.
Great for: Brunch spreads, afternoon tea, or dessert with whipped cream.
Presentation tip: Slice thick and fan out on a platter with a sprinkle of powdered sugar.
Storage and Reheating Tips
Room Temperature: Wrap tightly in plastic or foil. Keeps for up to 3 days.
Refrigerator: Store up to 1 week. Bring to room temp before serving.
Freezer: Wrap individual slices in parchment and freeze in a zip bag for up to 3 months.
To Reheat: Toast slices or microwave for 10–15 seconds for that fresh-baked warmth.
FAQs
1. Can I use canned sweet potato instead of fresh?
Yes, just make sure it’s plain and not sweetened or spiced. Use 1 cup, and drain off any extra liquid.
2. Can I make this recipe gluten-free?
Absolutely. Swap in a gluten-free all-purpose flour blend (with xanthan gum) in the same amount.
3. What if I don’t have brown sugar?
Use all white sugar, but note the flavor will be slightly less rich. A tablespoon of molasses added to white sugar is a closer substitute.
4. Can I bake this in muffin tins?
Yes, divide batter into muffin tins and bake at 350°F for 18–22 minutes.
5. How do I know when it’s fully baked?
Insert a toothpick in the center. It should come out clean or with a few moist crumbs, no wet batter.
Tips & Tricks
Roast your sweet potato instead of boiling for deeper flavor.
Add a splash of orange juice or zest to brighten the flavor.
For extra texture, top the loaf with oats or a cinnamon sugar sprinkle before baking.
Use a serrated knife for cleaner slices.
Make it ahead—the flavor deepens the next day.
Recipe Variations
With Coconut:
Replace ¼ cup of flour with shredded coconut, and use coconut oil instead of vegetable oil. Adds a tropical note and chewy texture.
Chocolate Swirl Version:
Melt ½ cup chocolate chips and swirl into the top of the batter before baking. Creates a marbled effect and richer taste.
Vegan Option:
Use flax eggs (2 tbsp flaxseed + 6 tbsp water) and swap oil with melted coconut oil. Still moist and full of flavor.
Spiced Up:
Add ¼ tsp ground ginger and a pinch of clove for a warmer, spicier loaf.
Final Thoughts
I shared a few slices of this bread with the mail carrier last week, he always compliments the smell wafting from my kitchen. He took one bite, paused, and said, “This tastes like autumn gave me a hug.” It made me smile because that’s exactly what it feels like when something simple turns special.
Baking this bread has reminded me of how food travels between people—sometimes in words on a bus, sometimes in wrapped slices at the front door. It’s these quiet, generous exchanges that make recipes like this one stick in your heart.
And if you ever find yourself with two bananas on the brink and a sweet potato you don’t know what to do with, you’ve already got most of what you need. Just a bowl, a little time, and someone to share it with.
Sweet Potato Banana Bread
Print ThisIngredients
- 1 cup mashed sweet potatoes (about 1 medium)
- 1 cup mashed ripe bananas (2–3 bananas)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg (optional)
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
Step 1: Preheat & Prep Pan
Preheat oven to 350°F (175°C). Grease or line a loaf pan.
Step 2: Cook Sweet Potato
Peel, cube, and boil sweet potato until tender (10–12 mins). Mash and cool.
Step 3: Mash & Mix
Mash bananas in a bowl, then stir in cooled sweet potato.
Step 4: Add Wet Ingredients
Whisk in sugars, oil, eggs, and vanilla until smooth.
Step 5: Mix Dry Ingredients
In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 6: Combine & Fold
Add dry to wet and gently fold. Stir in nuts or chocolate chips if using.
Step 7: Bake
Pour into pan and bake 50–60 mins, or until a toothpick comes out clean.
Step 8: Cool & Slice
Cool in pan 10 mins, then transfer to a rack to cool fully. Slice and enjoy.
