Greek yogurt, pecans, and sweet potatoes give a nutritious twist to this banana bread recipe--great for lunchboxes or a morning snack. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat bottom and sides of a 9x5x3-inch loaf pan with cooking spray; set aside. In a large bowl combine flour, baking soda, cinnamon, salt, and cloves. Make a well in the center of the flour mixture; set aside.

  • In a medium bowl stir together sweet potato, bananas, yogurt, brown sugar, eggs, and oil. Add egg mixture all at once to flour mixture; stir until evenly moistened. Fold in pecans. Spoon batter into prepared pan.

  • Bake 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.


Tips: We do not recommend using sugar substitute for this recipe.

Nutrition Facts

143 calories; 5.9 g total fat; 0.5 g saturated fat; 140 mg sodium. 92 mg potassium; 19.5 g carbohydrates; 0.9 g fiber; 8 g sugar; 3.4 g protein; 1028 IU vitamin a iu; 1 mg vitamin c; 38 mcg folate; 31 mg calcium; 1 mg iron; 10 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
The flavor was great. However I had trouble getting it to cook all the way through. I left it in the oven at least an extra 15 minutes and it still wasn't cooked through. Read More
Rating: 5 stars
Hello Patricia you can use eggs. Large eggs are about 1/4 cup each. I used two eggs and the bread came out great! Read More
Rating: 4 stars
Very tasty. I will make this again. Maybe I'll share this time! Read More
Rating: 3 stars
Have a question not a review. Can I use regular egg (s) instead? Read More
Rating: 5 stars
This recipe is excellent. I made it yesterday to test out before making it for Thanksgiving and it was a HIT with my colleagues at work. It had the perfect amount of moisture and the flavor was subtly sweet - not at all overwhelming. I did add more pecans though since I love a nice nutty bread and contemplated topping with pecans as well. Read More