Lately I have been on a baking fix. So I’m going to share my latest creation: Banana Bread. I came about when I saw the recipe I had bananas but the original recipe called for applesauce. I didn’t have applesauce so I replaced it with sweet potato puree. It turned out great if you use large very ripe bananas. It’s healthier because the added benefits of sweet potatoes without the added sugar from the applesauce. Adapted from Ladies’ Home Journal, October 2008.
- Oil Spray or Butter, for pan
- 2 cup all-purpose flour, plus more for pan
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1/2 cup sweet potato puree
- 2 tbsp butter, melted
- 1 tsp pure vanilla extract
- 2 large eggs, beaten
- 1-1/2 cups mashed ripe bananas (about 3)
Directions
1. Heat oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan; set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. In another bowl whisk together sugar, puree, butter and vanilla extract. Whisk in eggs until combined. Using a large spoon, stir in banana. Gradually stir in flour mixture until just combined. Evenly pour batter into prepared pan.
3. Bake until a toothpick inserted in center comes out almost clean, 50 min to 1 hr. Transfer bread in pan to a wire rack and let cool 5 min. Run a knife around edges of bread to loosen from pan. Invert onto rack and turn bread topside up. Let stand until cooled completely. Makes 12 servings.
