Sweet Potato Banana Bread
This Sweet Potato Banana Bread is a moist and flavorful twist on traditional banana bread. Perfect for breakfast or as a snack, this recipe combines the natural sweetness of ripe bananas and sweet potatoes, making it a deliciously wholesome treat.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 fork or potato masher
- 1 whisk
- 1 loaf pan (9x5 inches)
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 1 cup mashed sweet potatoes About 1 medium sweet potato.
- 2 ripe bananas, mashed
- ⅓ cup melted coconut oil Or vegetable oil.
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease your loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, mash the sweet potatoes until smooth, and then add the mashed bananas. Combine well.
- Stir in the melted coconut oil, brown sugar, and granulated sugar. Mix until fully incorporated.
- Add the eggs and vanilla extract to the mixture and whisk until smooth.
- In a separate bowl, combine the baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Notes
Make sure the sweet potato is completely cooked and cold before mashing it to achieve a smooth texture.
For added flavor, you can mix in nuts or chocolate chips.
The bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.