Hey, friends, banana bread is pretty much the best thing ever, am I right? I mean the smell of a loaf of bread baking in the oven is enough to knock my socks off. It makes me feel all cozy, homey, and warm inside. Not to mention that my mouth begins watering the moment I remove the banana bread from the oven.
Seriously, can banana bread get any better? I believe it just did!
Banana bread + sweet potato = out-of-this-world-delicious!
I had the idea to make Banana Sweet Potato Bread back in the spring, but I held off until the fall when I knew sweet potatoes would start to be in season again. Of course I wanted to keep this bread gluten-free. Back in March I made my Gluten-free Banana Bread, which BTW you should make STAT! My Gluten-free Banana bread was so delicious that I thought I might simply adapt the recipe a little for the Banana Sweet Potato Bread. Then I realized that the recipe calls for almond flour, which I bake with a lot and love, but if it’s store-bought it’s kind of on the pricey side, and if you make it at home it’s easy to do but requires an extra step. I wanted this banana bread to be more accessible for everyone.
Recently I began baking with oat flour and have had great success; exhibit A. So I thought, why not make my Banana Sweet Potato bread using oat flour? Yes, you still have to make it, but all it takes is some oats and a whiz of the food processor and you’re done! Plus oat flour creates a wonderfully delicate, soft texture that I adore.
I know you will love this Banana Sweet Potato Bread. It’s:
Bursting with sticky-sweet banana flavor
With a hint of roasted sweet potato flavor
The best banana bread to date!
Guess what, guys, there is no need to top this slice of banana bread with a smear of butter. I know! To me, not having some butter on my banana bread is a sin; their pairing is just meant to be. BUT hear me out, this Banana Sweet Potato Bread is so gooey, moist, and delicious that butter almost detracts from the texture and flavor of the bread. Trust me, I tried a slice with some butter perfectly spread on top and I instantly wanted to scrape it off. My friends, it’s a beautiful thing when a slice of banana bread is so flavorful and decadent that it is perfect just the way it is.
I hope you enjoy this recipe as much as I do. If you give it a try don’t forget to leave a comment below and rate the recipe. Your comments make my day! Cheers, friends!
- 2 medium ripe bananas (about 1 cup, mashed)
- ½ cup sweet potato meat, previously cooked and cooled* (see notes below for cooking instructions)
- 1 egg, whisked
- 1 teaspoon pure vanilla extract
- 3 to 6 tablespoons honey (depending on how ripe your bananas are and preference of sweetness)
- 2 tablespoons coconut oil, melted
- 1 ½ cups oat flour (Gluten-free oats that have been processed in a food processor for a few minutes; measure after the oats are processed)
- 2 ½ teaspoons cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Preheat your oven to 350 degrees. Grease your bread pan, set aside.
- In a large bowl mash the banana and sweet potato meat using a fork or a potato masher. Some lumps are okay; I prefer a few lumps of banana and sweet potato. Add the egg, vanilla, honey, and coconut oil. Whisk to combine.
- Add the dry ingredients. Gently stir with a spatula or a wooden spoon just until all of the ingredients are well incorporated.
- Transfer the batter to the greased loaf pan. Tap the loaf pan a few times on the counter to release any air bubbles. Use the back of your spatula to evenly spread the batter in the pan.
- Bake in the oven for 37 to 40 minutes, or until a toothpick comes clean when you insert it in the middle of the bread.
- Allow the bread to cool completely before removing. To remove run a butter knife along the edge of the bread pan to loosen the sides. Gently flip the pan over and catch the bread in your hand. Use a serrated knife to slice the amount of slices you desire and serve immediately.
- Store the leftover loaf wrapped tightly in plastic wrap and placed in a plastic bag. It’s best stored in the fridge to prevent drying out. It will last for 4 to 5 days.
Cook time does not reflect time needed to bake the sweet potatoes.
Recipe adapted from Mind Over Munch