Yet another way to combine several heavenly foods. This recipe originated from this recipe, Mexican Banana Cake, which is more of a dessert, whereas Kim and I turned this into a breakfast _____. I don’t really know what to call it. I guess it’s still a cake – we only lessened the sugar and butter, which, in addition to an egg, are the only other ingredients anyway!
If following the linked recipe, know that Kim and I are equally confused about the recipe calling for milk, but then never instructing you to put it in the mixture. We nixed it and it turned out great!
Makes enough for 2 people:
- 1 medium sweet potato
- 2 bananas
- 1 egg
- 2 Tbsp softened butter
- 2Tbsp sugar
- 1/4 tsp vanilla extract
- Suggestions for dressing/frosting: We mixed Chobani Plain greek yogurt with Krema natural creamy peanut butter and that was our (delicious!) ‘frosting.’ If that’s not sweet or tasty enough, add cinnamon, honey, apple butter, things like that! The original recipe calls for jam, so I’m sure that’s delicious too.
Heat oven to 350 degrees. Take butter out of fridge to soften at room temperature, or soften it in microwave for 10-ish seconds. Peel and cut up sweet potato and bananas and boil until sweet potatoes are soft. With a blender, blend egg and sugar together until it’s a light and fluffy cream. In a separate bowl, blend butter, vanilla extract, sweet potatoes and bananas together. Then mix egg/sugar mixture into sweet potato/banana mixture.
Spray two ramekin bowls. Pour mixture into bowls and place in oven. Bake for approx. 30 minutes. We checked on ours every 10 minutes.