Description
A cozy loaf that combines the natural sweetness of ripe bananas with the earthy richness of sweet potatoes. Moist, flavorful, and perfect for breakfast, snack, or a comforting treat with your favorite cup of tea or coffee.
Ingredients:
1 cup mashed ripe bananas (about 2 large)
1 cup mashed cooked sweet potato
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper. (5 minutes)
In a large bowl, mash bananas and sweet potato until smooth. Add melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined. (10 minutes)
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. (5 minutes)
Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix. (5 minutes)
Pour batter into the prepared loaf pan and smooth the top. (2 minutes)
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. (1 hour)
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. (20 minutes)
Prep Time: 20 minutes | Baking Time: 1 hour | Cooling Time: 20 minutes | Total Time: 1 hour 40 minutes
Kcal: 280 kcal | Servings: 10 slices
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Step-by-Step Guide
Follow these detailed instructions for perfect bread every time. First, ensure your bananas are very ripe (brown spots) and your sweet potato is fully cooked, cooled, and skinless. Mash them together until no large lumps remain. In your large mixing bowl, combine this mash with the melted butter, sugars, eggs, and vanilla. Use a whisk to emulsify the wet ingredients thoroughly for a uniform texture. In a separate bowl, sift the flour, baking soda, baking powder, and spices together. This aeration is key for a light crumb. Add the dry ingredients to the wet in three batches, folding gently with a spatula after each addition until just combined. The batter will be thick. Transfer it to your prepared pan, smoothing the top and pushing it slightly into the corners.
Serving Suggestions
This versatile loaf is delicious on its own but can be elevated. For breakfast, toast a slice and spread with almond butter or cream cheese. As an afternoon snack, serve it warm with a dollop of Greek yogurt or a drizzle of honey. For a decadent dessert, top with a scoop of vanilla ice cream or a generous smear of cinnamon butter. It pairs perfectly with black coffee, chai tea, or a cold glass of milk.
How-to Summary
In short: Mash bananas and sweet potato. Mix with wet ingredients. Whisk dry ingredients separately. Fold dry into wet until just combined. Bake at 350°F (175°C) in a lined loaf pan for 55-65 minutes. Cool completely before slicing for clean cuts.
Frequently Asked Questions
Can I use canned sweet potato puree? Yes, ensure it is plain, not pie filling. Drain any excess liquid and measure 1 cup.
Can I make this bread gluten-free? Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend for reliable results.
How should I store the loaf? Keep it in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months.
Why did my bread sink in the middle? This is often due to underbaking or overmixing the batter, which develops too much gluten. Ensure you test with a toothpick and fold gently.
Can I reduce the sugar? You can reduce the granulated sugar slightly, but the brown sugar contributes to moisture. Reducing it by more than a quarter cup may affect texture.
Common Mistakes to Avoid
- Overmixing the batter: This leads to a tough, dense loaf. Fold until the last streaks of flour disappear.
- Using under-ripe bananas: They lack the necessary sweetness and moisture. Wait for those brown spots.
- Not letting it cool completely: Slicing while warm causes it to crumble. Patience ensures perfect slices.
- Incorrect pan size: Using a smaller pan may cause overflow; a larger pan will yield a flat, wide loaf.
Conclusion
This Banana Sweet Potato Bread is the ultimate fusion of comforting flavors and moist, tender texture. By following the step-by-step guide and heeding the common pitfalls, you can consistently create a bakery-worthy treat at home. It’s a nutritious twist on a classic that’s sure to become a staple in your baking repertoire, perfect for sharing or savoring slowly with your favorite warm beverage.