This roasted sweet potato and banana casserole is a great alternative to traditional sweet potato marshmallow bakes. You still get the sweet, warm, and comforting taste of a classic sweet potato casserole, but with a fraction of the sugar and unhealthy fats. Give this healthy fall and Thanksgiving recipe a try, then be sure to leave a rating and review!
Health Benefits of this Sweet Potato Banana Bake Recipe
We are always encouraging people to increase their fruit and vegetable intake. This sweet potato and banana casserole recipe can certainly help you do that! The featured ingredients in this recipe are sweet potatoes, bananas, oats, and pecans.
All varieties of sweet potatoes contain disease-fighting phytochemicals, vitamins, minerals, and fiber. Sweet potatoes have natural sugars that are enhanced by roasting.
Bananas contain prebiotic fiber, vitamins, and minerals – important for digestion, energy, and metabolism. Greenish bananas are firm and are higher in prebiotic fiber. Brownish bananas are soft and are higher in sugar, making them a bit sweeter. By making this sweet potato casserole recipe with bananas, you get natural sweetness from bananas, plus many other important nutrients!
Oats are a good source of fiber and complex carbohydrates. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Complex carbohydrates are important for energy and focus (1, 2).
Nuts of all varieties contain plant-based protein, fiber, and healthy fats that help you feel satisfied until your next meal. Pecans are a great source of heart-healthy monounsaturated fats.
This recipe doesn’t require a ton of fancy equipment. However, you will need a food processor or an immersion blender to mix the sweet potatoes and bananas. A handheld mixer also works, but the resulting texture won’t be as smooth. You can also mash the mixture with a potato masher; this will also create a chunkier texture.
We recommend lining the sheet pan with foil or parchment paper for easier clean up.
Prick the potatoes before cooking to prevent a sweet potato explosion in your oven!
Roast the bananas with the peel on. Choose bananas that are bright yellow or speckled. If you have overly ripe bananas, don’t roast them and just use as they are.
Watch this video to learn how to roast bananas!
If making this recipe for Thanksgiving, save some oven time on Thanksgiving day by preparing the sweet potato mixture the day before (or even a few days before!). Keep the granola topping separate. When ready to bake, bring the dish to room temperature, top with the granola mixture, then bake. If you don’t bring it to room temperature first, it will take longer to cook.
- Sweet Potatoes: use any variety.
- Maple Syrup: substitute honey, agave, or brown sugar.
- Pumpkin Pie Spice: substitute equal parts cinnamon or make your own pumpkin pie spice by mixing together cinnamon, ginger, ground cloves, and nutmeg.
- Milk/Milk Alternative: use any variety of your choice – cow’s, almond, cashew, flax, hemp, oat, rice, soy, etc.
- Canola Oil: substitute avocado oil. Do not substitute olive oil, as this has a strong flavor. Do not substitute vegetable oil, as this is not a heart-healthy oil.
- Oats: use old-fashioned or quick oats. Do not use steel cut oats.
- Pecan Pieces: substitute your favorite chopped or sliced raw nut. .
Don’t want to add the granola mixture? No problem! This baked sweet potato and banana casserole is delicious on its own or topped with toasted chopped pecans. By making the roasted banana and sweet potato mash without the granola, you’ll be saving lots of oven space and time too!
If you want to make a sweet potato banana orange juice casserole, replace the maple syrup with orange juice and leave out the milk. If the mixture is too thick, add more orange juice.
Serve this roasted sweet potato and banana casserole alongside a Thanksgiving spread. Or enjoy any time this fall for a healthy autumn dessert. Leftovers are great for breakfast too!
Store leftover sweet potato casserole covered in the fridge for up to one week. The granola mixture will lose some of its crispness the longer that it sits, but the flavor will still be there!
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This roasted sweet potato and banana casserole relies on the natural sweetness of bananas rather than sugar. It's a healthier version of a sweet potato casserole!
- 2 ½ pounds sweet potatoes
- 2 unpeeled medium bananas
- 1-2 Tablespoons maple syrup
- 1-2 teaspoons pumpkin pie spice
- 2 Tablespoons milk or milk alternative (optional)
- Salt to taste
- 2 Tablespoons canola oil
- 1 Tablespoon maple syrup
- ¼ teaspoon pumpkin pie spice
- ½ cup old fashioned oats
- ½ cup raw pecan pieces
Preheat oven to 400° F. Prick sweet potatoes several times with a fork and place on a foil lined sheet pan. Roast sweet potatoes for 45 minutes or until almost done. Add unpeeled bananas and roast for 10 additional minutes.
Let sweet potatoes and bananas stand at room temperature until cool enough to handle.
Using a food processor or hand held immersion blender, puree sweet potatoes, peeled bananas, maple syrup, and pumpkin pie spice. If the mixture is too thick, add the milk or milk alternative. Season with salt to taste. Transfer to a 1.5-2 quart casserole dish. Using a spatula, spread to fill dish and ensure a smooth top.
In a medium bowl, combine oil, maple syrup, and pumpkin pie spice. Add oats and pecan pieces. Stir to combine. Sprinkle evenly on sweet potato mixture.
Reduce oven to 375° F and bake for about 25 minutes or until granola topping is golden brown and sweet potato mixture is hot. Enjoy!
The time it takes to cook your sweet potatoes will vary depending on their size. They are done when they are easily pierced with a fork. For this recipe, it is better to slightly overcook than undercook.
If you want to prepare this dish the day before, keep the granola topping separate and add it just before baking. We recommend bringing the dish to room temperature before baking for a quicker cook time. If still cold, it will take longer than 25 minutes.