Sweet Potato Banana Bread

Sweet Potato Banana Bread

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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
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  • 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

Preparation

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  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:

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