I adapted this recipe when my MIL was diagnosed with celiac disease and it turned into a family favorite!
Adding bananas to your sweet potato casserole may seem like an unlikely combination, but please try it! It is so delicious! And the toasted nut streusel tops it off just perfectly!
Banana Sweet Potato Casserole
- 4 whole Medium Sweet Potatoes
- 3 whole Unpeeled Bananas
- 1-½ stick Unsalted Butter (divided)
- ¼ cups Splenda/Truvia/Sugar/Honey/Syrup - whichever is your preference
- ½ teaspoons Vanilla Extract
- 1 cup Almond Flour (finely Ground Almonds)
- 2 Tablespoons Ground Flax Seeds
- ¾ cups Brown Sugar
- ½ cups Pecans, Roughly Chopped
Preheat the oven to 425 F.
Prick all the sweet potatoes with a fork, wrap in foil, place on a large cookie sheet and bake for about 45 - 60 minutes or until soft when poked with a fork. At about 35 minutes in, add the bananas (skin and all) and bake for another 20-25 minutes or until the sweet potatoes and the bananas are very soft. Remove from oven.
Reduce the oven temperature to 350 F. We’re going to need it again.
Remove the sweet potatoes from the foil and let them cool down long enough to handle. Scoop out the sweet potatoes and bananas from the skin and place in mixing bowl. Add half a stick of butter, sugar/sweetener and vanilla extract.
Beat on medium to high until all lumps are worked out and the mix is on the fluffy side. Scoop the mixture into a 9×13 buttered baking dish and smooth the top.
In a separate bowl, mix the almond flour, flax seeds and brown sugar with the remaining butter. It helps to cut the chilled butter into small cubes and work it in with your fingers. Toss in the chopped pecans and mix.
Sprinkle the nut mix evenly over the top of the sweet potatoes. Return the dish to the oven for another 15-20 minutes until the nut mix is slightly golden in color.
It’s meant to be served warm, but my family also really loves it cold as “dessert”.
My now 5-year-old decided back when he was two that it was “cake” and to him it has been cake ever sincePin It