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Sweet Potato Banana Bread
1 h 20 m
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.”
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
1Preheat 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.
2In 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.
3Bake 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.