Recipe Image

Sweet Potato Banana Bread

  • 20 m
  • 50 m
  • 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


  • 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.
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