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This was a popular recipe that was previously published on Robust Recipes. I have updated it for a better experience. Enjoy!
Another recipe update? YES! Although, I won’t ever get to updating all of my old posts, I have been seeing a few that deserve a little face lift. No botox here…but the photos were not so great because I published it when I was still learning how to photograph food. AND the instructions in the recipe were a little too wordy. Practice and time really helps to develop a skill.
Despite all of that you really loved this banana sweet potato bread recipe.
Thank you a million times over for seeing how delicious this recipe would be despite the unappealing photos. I had somehow forgotten how good this banana sweet potato bread recipe really is!
When I baked the bread to re-test it I found I barely had to change a thing. I added some ground cloves and nutmeg for a little more of those lovely warm spices but that’s literally all I changed. Healthy, sweet banana bread with a hint of sweet potato, perfection in a bread ban!
Banana sweet potato bread is filled with good-for-you ingredients. We’ve got:
- oat flour as the base of our bread (simply grind up oats in your food processor)
- warming spices – cinnamon, cloves, and nutmeg – the essentials of fall baking
- spotty bananas that are perfect for banana bread
- roasted sweet potato – a great way to use up any leftover sweet potato from a previous recipe
- honey or maple syrup – this bread is naturally sweetened. You don’t need much when you’re using overripe bananas.
- eggs – for binding
- coconut oil – for healthy fats and good texture
Simple, healthy clean ingredients that you can feel good about eating. Even for breakfast! OR brunch, or a snack, or as part of lunch. Really, is there any time of day that banana bread of any kind, especially banana sweet potato bread isn’t good?
I think not.
If you haven’t yet made this banana sweet potato bread I know you’ll love it! It’s tender, perfectly sweet, even better with a schmear of butter. It’s banana-y, and slightly warming from those spices.
Banana sweet potato bread is easy to make. It only requires 12 ingredients. Plus it is gluten free, dairy free, refined sugar free, and healthy (as you already knew). What more could you ever want in a banana bread?!
Nothing.
BUT if you are looking for more tasty healthier and gluten free banana bread recipes you might also like my blueberry banana bread, banana rhubarb bread. Or for more of an indulgent version you might also enjoy my peanut butter swirl banana bread…..with chocolate chips (optional, but recommended)!!!
Dear banana bread, I will never stop loving how good you are in your natural form as plain banana bread. And I’ll never stop loving how many varieties I can make. Thank you for existing!!!
See those orange little flecks in the slice of the bread? Yup, those are sweet potato pieces. A hint of starchy sweet potato in each bite.
What a thing of pure beauty.
Hey, did you make this recipe? Do me a favor and leave a comment below along with a rating. This really helps others to find my recipes in google easier. Plus, I LOVE hearing from you!
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Banana Sweet Potato Bread (GF)
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 6 to 8 1x
- Category: Breakfast, Snack
- Cuisine: Gluten-free, Dairy Free, Refined sugar free
Description
Banana Sweet Potato Bread is made gluten-free using oat flour. The perfect way to use up leftover sweet potato. Simple to make, healthy, and delicious!
Ingredients
- Wet ingredients
- 2 very ripe bananas, mashed (about 1 cup)
- 1/2 cup sweet potato, previously cooked and cooled (see notes below for cooking instructions)
- 1 egg, whisked
- 1 teaspoon pure vanilla extract
- 6 tablespoons honey (or maple syrup for vegans)
- 2 tablespoons coconut oil, melted
- Dry Ingredients
- 1 1/2 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 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Prepare: If you haven’t already cooked your sweet potato now (see notes) and allow it to cool. Preheat oven to 350 degrees Fahrenheit. Grease a bread pan and set aside.
- Mix the wet ingredients:Using a fork or a potato masher, mash the banana and cooked and cooled sweet potato in a large mixing bowl until most of the lumps are gone. Stir in the remaining wet ingredients, egg, vanilla, honey and coconut oil – set aside.
- Mix dry ingredients: Add all the dry ingredients to a medium mixing bowl and whisk together until well combined.
- Combine: Add the dry ingredients to the wet and use a spatula to stir until just combined. The batter should be thick.
- Bake: Transfer the batter to the greased bread ban and use a spatula to smooth out the batter. Bake for 35 to 40 minutes, or until a skewer removes mostly clean.
- Cool: Allow the bread to mostly cool before running a butter knife around the edges of the loaf to remove it. Allow it to completely cool before slicing.
- Store: Store the loaf in a zip lock bag with the air removed in the fridge or up to 4 or 5 days. The bread slices best and is less crumbly when its chilled.
Notes
Sweet potato: If you have leftover sweet potato from a previous recipe this would be a great way to use it up.
To cook sweet potato: Preheat you oven to 400 degrees Fahrenheit. Slice the sweet potato into 1 inch rounds. Place on a baking sheet and cover with olive oil and salt. Bake for 20 to 35 minutes or until the sweet potato is fork tender. Once cool enough to handle remove the skins (if you haven’t peeled the sweet potato). Allow the sweet potato to cool completely before continuing with the recipe.
Cook time does not reflect time needed to bake the sweet potatoes.
Recipe originlly adapted from Mind Over Munch
I love the post! Have a nice weekend:)
irenethayer.com
Thanks Irenethayer! I hope you have a great weekend too! 🙂
You say this is dairy free but that’s not true. You use eggs. Please remove the dairy free from this recipe. Thank you!
Hi Amanda,
Eggs are dairy free. This recipe is marked correctly as it does not contain any dairy products, such as butter, or milk.
Hope this helps. 🙂
Thanks
I made this and it was absolutely delicious! It had so much flavor. Thanks for sharing.
Hi, so glad to hear that you enjoyed the recipe. Thanks for taking the time to give the recipe a review! 🙂
I love baking with bananas! They offer such perfect texture without adding (too) much of the naughty stuff. Everything about this says it’s a crowd pleaser!
I agree Annie, I love baking with bananas. They are guilt-free plus they add flavor! I hope you enjoy this one as much as I do! 🙂
Wow!!! Amazing!!! So easy to make and super delicious! I left the cinnamon out and added dark chocolate chips…Can’t wait to share this!!
Thanks Ayelet!!! So glad you enjoyed the recipe. The dark chcolate chips sound like a tasty addition! 🙂
This was just the perfect amount of sweetness. I love that it only requires oat flour as opposed to a blend and gums. The texture was a little “chewy” but the overall flavor, nutritional punch, and ease to make far outweigh that! I will definitely make it again. ♡
Thanks Katie, I’m so glad to hear that you enjoy this recipe! 🙂
CAN i use almond flour instead?
Hi Lexi, I would imagine that almond flour would work nicely in this recipe instead of the oat flour. Especially because the sweet potato and banana help to hold things together. However I haven’t tested it with almond flour so I can’t guarantee the results. You may need to play around with adding a little extra liquid or more almond flour to get the right batter consistency. Hope that helps.
Let me know how it turns out! 🙂
Hugs!
This recipe is brilliant! I made it today and my kids and I both agree its delicious 🙂 I think this will become a lunch box staple. Thank you.
You’re so welcome Charlie. I’m glad you and your kids enjoyed the recipe. Thanks for sharing! 🙂
no liquid, milk ??
No. Between the banana, eggs, sweet potaotes, and honey there is enough liquid.
Can’t wait to try this Emily… the idea of sweet potato/banana bread popped into my head this morning as i finished off my last piece of bb (with a drawer full of sweet potatoes staring me in the face)… so i googled it to see if anyone had a recipe already… lo and behold like almost always, somebody beat me to the punch. Gonna make it with nuts and coconut palm sugar .
Thx for sharing your gifts 🙂
Aww thanks Brady. Glad you found the recipe! Adding nuts sounds like a tasty idea. Let me know how you like it! 🙂
I absolutely LOVE everything about this recipe! Thanks for encouraging us to use the oat flour. We always have oats in the house, and as you said, it costs less to make the oat flour then to purchase a commercially available GF flour. Plus it makes me feel kinda advanced to create my own flour, even if it is crazy easy to do! Best of all, this bread is SO SUPER TASTEY. THANKS AGAIN!
Yaaay I’m so glad to hear that you liked the banana sweet potato bread, Kim! And yes, so easy to make oat flour – glad you gave it a shot! Thanks for sharing! 🙂
Would it work to substitute the egg for a flax egg or gelatin egg?
I would think so because of all the banana and sweet potato would help bind the bread too. However, I haven’t tested it. Let me km of how it works out for you. ?
I used a flax egg and it came out perfect!
That’s good to know! Glad it turned out for you. Thanks for sharing!! 🙂
Can I use steamed mashed sweet potatoes? It looks amazing :}
Thank you. Yes, you can use steamed mashed sweet potatoes. 🙂
This is a great recipe! I used a muffin pan instead and baked at 350 for 18 minutes and my kids (3 and under) are loving them! Absolutely delicious, aside from how I baked them I followed the recipe exactly using maple syrup.
That’s awesome, Ashley. I am glad to hear that you and your kids enjoyed them as muffins – so fun! Thanks for sharing! 🙂
is it safe to assume that the oven temp will be at 400 degrees left over from the sweet potatoes?
Hi Christina, as stated in the recipe, the oven should be at 350 degrees to bake the bread. You will need to allow time for the sweet potatoes to cool completely before you add it to the batter – this will give your oven plenty of time to cool from 400 degrees to 350 degrees.
Hope that clarifies things for you. Let me know how you like the bread! 🙂
I made this and it was delicious! Even my husband enjoyed it.
Thank you for the great recipe. I’ll be making this again.
Your welcome, Claire! Glad to hear that you and your husband enjoyed the recipe. Thanks for sharing 🙂
I made this recipe today, doubled it. I went a little heavey on the banana, so I had to bake it longer. I also added a few bitter-sweet chocolate chips as a treat to myself. The bread is delicious! I love the spicyness, the sweetness, and the texture. My husband likes it too! I will definitely be using this recipe again.
I’m glad to hear that you and your husband liked the bread kim! I love that you added some chocolate chips, you can never go wrong with that! Thanks for sharing!! 🙂
What a great recipe, came out so delicious! I used almond flour, very moist! Can’t wait to make it again! I’m thinking of adding some walnuts ?
That’s awesome Natalie! Glad you enjoyed it!! The walnuts sound like they would be a great addition! YUM! Thanks for sharing. 🙂
This recipe is fabulous! I added dried cranberries, a bit of orange juice, orange rind & walnuts. Thank You so much for this delightful healthy bread recipe Emily, it’s now my most favorite!
So glad to hear that you’re loving the recipe Linda. All of your additions sound fabulous! Thanks for sharing. 🙂
Tried this recipe and absolutely loved it! I’ve tried so many recipes of banana bread and I’m constantly after recipes that are healthy, this one is perfect with the sweet potato acting as a natural sweetner.
I added walnuts in this as well and it turned out delicious. Thank you so much!
I am so glad to hear that you enjoyed the recipe, Himaya. The walnuts sound like a great addition. Thanks so much for the kind review and comment. 🙂
This bread is very moist and nice texture I added a glaze as it’s not very sweet but non the lass very good & easy to make.
So glad to hear that you enjoyed the bread, Cheryl. The glaze sounds like a great addition. Yum. Thanks for sharing :).
Super good! Very moist and tastes like pumpkin bread almost
Also, can I freeze this?
I haven’t tried it, so I can’t say for sure. But, I don’t see why it wouldn’t freeze well, so I would imagine it would be fine. Let me know how it goes. 🙂
So glad you liked the recipe. Thanks for the kind review 🙂
What would be the result if one used 1 cup of cooked sweet potato and 1/2 cup ripe banana? Would I keep all the other ingredients the same? Just curious if that would taste as good…? Recipe is great as is, however!
Hi Elle, so glad to hear that you enjoy the recipe.
You could definitely use 1 cup of sweet potato, and 1/2 cup ripe banana, I think it would taste great. It would obviously taste a little more heavy on the sweet potato, and less like banana bread though. Since you are using less banana, I would recommend adding a little extra to add back some sweetness you would have gotten from the banana – maybe about 1/4 cup, or so? Other than that, the ingredients would remain the same.
Let me know how it turns out. 🙂
Our favorite banana break, hands down! Do you know how long this keeps in the freezer?
Hi Amy, so glad you enjoy the recipe! I haven’t personally tried freezing the bread myself, but I imagine it will freeze just fine. I would say you can freeze it for at least 3 months, maybe 6, if you wrap it in plastic wrap well, and also put it into a freezer bag to prevent freezer burn.
You could even flash freeze it, which means that you slice the bread up, and place the slices on a parchment lined baking sheet – freeze until the slices are solid, then you can individually wrap the slices and defrost as many as you like at any given time. Hope this helps.
This is fabulous. I used .a whole sweet potatoe, 6 tablespoons of coconut sugar. I also put it in an 8×8. It’s so good and sooooo good for us. Thanks so much.
I am so glad to hear that you enjoyed the recipe! Thanks for the kind review! 🙂