Vegan Sweet Potato Banana Bread with Avocado Oil

Why You’ll Love This Recipe

• 100% plant-based with no eggs or dairy
• Moist and fluffy texture from bananas, sweet potatoes, and avocado oil
• Naturally sweet and spiced for delicious flavor
• Easy to make with simple ingredients
• Refined sugar-free (if using maple syrup or coconut sugar)
• Kid-friendly and perfect for breakfast, snacks, or dessert
• Great use for overripe bananas and leftover sweet potatoes
• Freezer-friendly and meal prep approved
• Loaded with fiber, vitamins, and healthy fats
• Versatile—can be customized with nuts, raisins, or chocolate chips

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mashed ripe bananas
• Mashed cooked sweet potatoes
• Avocado oil
• Maple syrup or coconut sugar
• Non-dairy milk (such as almond or oat milk)
• Apple cider vinegar (to help with rise)
• All-purpose flour or whole wheat flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Vanilla extract
• Optional: chopped walnuts, pecans, or vegan chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas and sweet potatoes together until smooth.
3. Add in the avocado oil, maple syrup (or coconut sugar), non-dairy milk, apple cider vinegar, and vanilla extract. Mix well.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. If using optional mix-ins like nuts or chocolate chips, fold them into the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 standard loaf, approximately 10 slices.
Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: 15–20 minutes

Variations

• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Nut-Free: Skip the nuts or use seeds like pumpkin or sunflower.
• Spicier: Add ground ginger or cardamom for extra warmth.
• Chocolate Lovers: Fold in vegan chocolate chips for a sweeter version.
• Low-Sugar: Reduce or omit sweetener if your bananas and sweet potatoes are very ripe.
• Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins and adjust baking time accordingly.
• Whole Grain: Use whole wheat flour or spelt flour for added fiber.
• Fruit-Infused: Add chopped dates or raisins for bursts of natural sweetness.
• Coconut Twist: Use coconut milk and shredded coconut for a tropical variation.

Storage/Reheating

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, wrap the whole loaf or individual slices tightly and store in a freezer-safe bag for up to 3 months.
Reheat slices in the microwave for 10–15 seconds or toast lightly for a warm, fresh taste.

FAQs

Can I use canned sweet potatoes?

Yes, just make sure they are plain and not packed in syrup. Drain and mash before using.

What can I use instead of avocado oil?

You can substitute with coconut oil, olive oil, or another neutral oil like grapeseed.

Do I need to peel the sweet potatoes before mashing?

Yes, peel them after cooking to ensure a smooth texture in your bread.

Can I use frozen bananas?

Absolutely. Thaw them first and drain any excess liquid before mashing.

Why is my bread not rising?

Check the freshness of your baking soda and baking powder. Also, be sure not to overmix the batter.

Can I make this into muffins?

Yes, divide the batter into a muffin tin and bake at 350°F for about 20–25 minutes.

Is this recipe refined sugar-free?

If you use maple syrup or coconut sugar, yes—it contains no refined white sugar.

How can I make it more protein-rich?

Add a few tablespoons of chia seeds, flaxseed meal, or vegan protein powder to the batter.

Does the bread taste like sweet potato or banana more?

It has a balanced flavor, but ripe bananas tend to be slightly more dominant unless you increase the sweet potato.

Can I toast this bread?

Yes, toasting adds a wonderful texture and enhances the flavor. Try it with vegan butter or nut butter.

Conclusion

Vegan sweet potato banana bread with avocado oil is a nourishing, flavorful, and easy-to-make loaf that brings together the natural sweetness of ripe fruit and earthy vegetables in one satisfying bite. Whether you enjoy it for breakfast, as a snack, or a wholesome dessert, this bread offers plant-based goodness without sacrificing taste or texture. Add it to your baking list—you won’t regret it.

Vegan Sweet Potato Banana Bread with Avocado Oil

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Vegan sweet potato banana bread with avocado oil is a moist, nutritious quick bread made from ripe bananas, creamy sweet potatoes, and heart-healthy avocado oil. Naturally sweet and warmly spiced, it’s a wholesome, plant-based treat perfect for breakfast or snack time.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 cup mashed ripe bananas
• 1 cup mashed cooked sweet potatoes
• ⅓ cup avocado oil
• ½ cup maple syrup or coconut sugar
• ½ cup non-dairy milk (e.g., almond or oat milk)
• 1 tbsp apple cider vinegar
• 1¾ cups all-purpose flour or whole wheat flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts, pecans, or vegan chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, mash the bananas and sweet potatoes together until smooth.
3. Add avocado oil, maple syrup (or coconut sugar), non-dairy milk, apple cider vinegar, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix.
6. Fold in optional mix-ins like nuts or chocolate chips, if using.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Use very ripe bananas for natural sweetness and better texture.
• Don’t overmix the batter to avoid a dense loaf.
• This recipe freezes well—wrap slices individually for easy grab-and-go snacks.
• Mini loaves or muffins will bake faster—adjust baking time accordingly.
• Add ground ginger or cardamom for more spice depth.

Nutrition

• Serving Size: 1 slice
• Calories: 215
• Sugar: 10g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg