Sweet Potato Whole Wheat Banana Bread

Super soft and moist sweet potato banana bread made with whole wheat flour and sweetened with maple syrup! A nutrient-packed recipe that you can have for breakfast, snack or dessert!

When the weekend comes to an end, I always think about what bread loaf I’ll bake the following week. At the beginning of each week, a new loaf or a batch of muffins are born! Recently, it’s been more pumpkin and sweet potato flavors. I have some other recipes in mind, like a Chai-spice loaf that’s current in it’s testing stage!

About two weeks ago, I stopped by my family’s house and they had a big batch of over-ripe bananas. Of course, my mom packed all of it for me because she knows I love baking banana bread! I brought home about 10 of them, which is why I’ve been having banana bread non-stop recently.

Baking with Bananas

I love baking with bananas not only because I love bananas. Bananas are a whole food, keeps things moist and adds flavor and sweetness to the recipe! In some recipes, you can substitute some of the liquid/sugar ingredients for a banana! Of course, it might contribute to some flavor change, but it works! Bananas in recipes are also best in moist baked goods, such as breads and muffins.

Sweet Potato Puree

In this recipe, I used canned sweet potato. You can also steam your own sweet potato and mash it up! You might need to add a little more liquid like one or two tablespoons almond milk or yogurt. I personally haven’t tried it so I recommend to stick to canned sweet potato. You can also sub pumpkin puree as well!

Whole Wheat Flour

Whole wheat flour is higher in fiber and still has all parts of its grain intact. Whole wheat flour is a great source of vitamins and minerals such as some b-vitamins, riboflavin and folate.

There is something very exciting about slicing a freshly baked and cooled loaf into slices! I usually slice 3-4 slices and keep the remaining other half of the loaf unsliced until I get to it. This prevents it from getting dry quickly.