Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

1 hr 20 mins
20 mins


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

1 slice
143 calories; protein 3.4g; carbohydrates 19.5g; dietary fiber 0.9g; sugars 8.4g; fat 5.9g; saturated fat 0.5g; vitamin a iu 1027.8IU; vitamin c 0.8mg; folate 37.8mcg; calcium 30.7mg; iron 0.9mg; magnesium 10mg; potassium 91.7mg; sodium 140.2mg.