Pumpkin Spice Sweet Potato Banana Bread

This post is sponsored by Lifeway Kefir. All text and opinions are 100% my own. Thank you for supporting the companies that help make Styled by Skylar possible!

During the week, I’m really bad about eating a real breakfast. Whether I workout in the mornings or not, I don’t eat an actual meal until lunch time, which usually isn’t until 2pm for me.

Part of the reason is because I’m not hungry until a few hours after I wake up. But if I’m being honest, the other part is that I’m just too lazy to make or prepare an actual breakfast before I leave for work. So I almost always have some kind of homemade baked good on hand to eat while I’m walking out the door, literally.

And that’s where this bread comes in. I’ve been eating it pretty much non stop for the last few weeks. It’s that good. It’s basically the perfect blend of autumnal flavors married to the most dense and delicious banana bread.

It’s made with simple ingredients that I always have on hand, with a few special additions: yogurt, canned sweet potato, all purpose flour, eggs, maple syrup, bananas and the limited edition Pumpkin Spice Lifeway Kefir.

Lifeway Kefir is a tart and tangy cultured milk smoothie that is full of probiotics, and high in protein, calcium and vitamin D. You can use it in a variety of ways and it’s available in several different flavors. Learn more here!

Get the recipe for my Pumpkin Spice Sweet Potato Banana Bread below!

Pumpkin Spice Sweet Potato Banana Bread

Ingredients

1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
3 ripe bananas, mashed
1/4 cup maple syrup
1 tbsp. vanilla
1 tbsp. liquid coconut oil
1 egg
1/2 cup canned sweet potato purée
1/4 cup greek yogurt
2 tbsp. pumpkin spice lifeway kefir
2/3 cup chocolate chips + more for topping

Directions

  • Preheat oven to 350 degrees.
  • Combine bananas, maple syrup, vanilla, coconut oil, egg, sweet potato purée, yogurt and kefir in a large bowl.
  • Add dry ingredients and combine until smooth.
  • Fold in chocolate chips.
  • Pour batter into a greased 8″x4″ bread pan and top with extra chocolate chips.
  • Bake for 50-60 minutes, or until an inserted toothpick comes out clean.

I love topping this bread with a combination of the pumpkin spice kefir, Trader Joe’s mixed nut butter, and raw cashew butter!



  • Wow this is such a great recipe, and so easy to boot! I’m going to try it this week for Thanksgiving!

    • Skylar Allen

      Thanks Deborah!

      xo,
      Skylar

  • Neeeeed to try this!