Sweet Potato Banana Bread

Sweet Potato Banana Bread

5 Reviews
From: Diabetic Living Magazine

Greek yogurt, pecans, and sweet potatoes give a nutritious twist to this banana bread recipe—great for lunchboxes or a morning snack.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • 1 cup shredded sweet potato (4 ounces)
  • ⅔ cup mashed ripe bananas (about 2 medium)
  • 1 (6 ounce) container plain fat-free Greek yogurt
  • ½ cup packed brown sugar (see Tips)
  • ½ cup refrigerated or frozen egg product, thawed
  • ⅓ cup canola oil
  • ¼ cup chopped pecans, toasted


  • Prep

  • Active

  • Ready In

  1. Preheat oven to 350°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.
  2. 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.
  3. 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 information

  • Serving size: 1 slice
  • Per serving: 143 calories; 6 g fat(0 g sat); 1 g fiber; 20 g carbohydrates; 3 g protein; 38 mcg folate; 0 mg cholesterol; 8 g sugars; 1,028 IU vitamin A; 1 mg vitamin C; 31 mg calcium; 1 mg iron; 140 mg sodium; 92 mg potassium
  • Nutrition Bonus: Vitamin A (21% daily value)
  • Carbohydrate Servings:

Reviews 5

June 19, 2019
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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.
October 25, 2018
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By: Janet
Hello, Patricia, you can use eggs. Large eggs are about 1/4 cup each. I used two eggs and the bread came out great!
September 11, 2018
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By: Jeffrey
Very tasty. I will make this again. Maybe I'll share this time!
September 01, 2018
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By: Patricia Puckett Wall
Have a question, not a review. Can I use regular egg (s) instead?
November 14, 2017
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By: Eric Salgado
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.
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