This is so moist and flavorful! I love banana bread and this is a nice change from the usual. It's a great way to sneak in some healthy sweet potatoes for a picky eater too. I love to use the spiced nuts that I make at Christmas in recipes that call for nuts. It adds just a touch more flavor! Yum!!
Blue Ribbon Recipe
This quick bread is a twist on plain banana bread that's full of flavor. Nuts add a nice crunch. This recipe uses bananas and mashed sweet potatoes which make the bread extremely moist and tender. The bread is not overly sweet so the glaze on top adds sweetness to the bread. Perfect for breakfast or an afternoon snack.
sweet potato, mashed (or 15 oz. can sweet potatoes, drained and mashed)
light brown sugar, packed
chopped pecans or walnuts (optional)
How To Make sweet potato banana bread
Preheat oven to 350 degrees F. Spray loaf pan with non-stick spray.
In a bowl, combine bananas, sweet potatoes, brown sugar, oil, vanilla, and eggs.
In a separate bowl, combine flour, baking soda, baking powder, and cinnamon.
Stir the flour mixture into the banana mixture only until just combined.
Fold in nuts.
Pour into prepared pan.
Bake for 50-60 minutes or until a toothpick comes out clean.
Cool for 10-15 minutes and remove from pan.
Pour glaze on cooled bread.
VARIATION*** I have used canned organic butternut squash in place of the sweet potatoes. Pumpkin spice liquid coffee creamer can be substituted for milk in the glaze.
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