I invited my brother’s girlfriend, the wonderful Sarah, over to finally bake together! And Beth came home as well! We all love to cook and bake, so honestly, I have no idea why it took this long for this to happen. We made an amazing bread pudding, and I LOVE peanut butter, bananas, bread, and I love them all together in bread pudding. I used the photos of this recipe for my 365 photography challenge. Recipe below.
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.
(Image from Open Source Food.)
So, as many people know, Kim and I like to (try to) make treats that are healthy but still taste good. Sometimes we hit, sometimes we miss, sometimes we hit though others assure us we missed. Well here’s a recipe that hits and misses in a different way: It’s missing all the “bad” ingredients, while hitting your sweet tooth perfectly! It’s called…. *drum roll*…. banana ice cream.
It can be made entirely of bananas and nothing else. I usually put other things in it to add to the flavor and change the texture somewhat. When I made some at home for the first time, I offered it to my parents and my Dad scrunched up his nose and didn’t take some. But seeing how enthusiastically my mom was when she tasted it, he had to have some, and he loved it too!
(Amount for 1 person)
1 frozen ripe banana (yellow banana or 2 or 3 red bananas; I think they take an hour or two to freeze completely)
Optional: a dollop of yogurt to make it creamier, or even a bit of milk. Peanut Butter, honey, spices like cinnamon, cloves, or ginger are great too!
Put everything in food processor and grind/chop until smooth like ice cream! (You may have to stop the processor to stir the mixture.
I really want to try freezing other things to make ice cream out of!! Like pumpkin or strawberries! Aaaah, I’m so excited!!
What we thought: They’re amazing and way sweeter than you’d think!
This recipe comes from one Beth found ages ago that uses yogurt to moisten the bread rather than butter. That recipe is amazing, but I changed it a little bit. There’s less oil and sugar in mine, and rather than yogurt, I used canned sweet potato pie filling and although I don’t have it sitting in front of me, it’s so simple, I can (hopefully) remember all the ingredients off the top of my head. I prefer the bread when it is slightly undercooked, and in fact, last time I baked it so perfectly that I cut it up and brought it to my friend’s Thanksgiving party rather than saving it for myself. It was delicious, but every bite I ate I kept thinking, “shoot – it’s too perfectly baked.”
Banana Sweet Potato Bread
1/4 cup oil
1/4 cup sugar
1/2 cup sweet potato pie filling (just sweet potato, sugar, and spices, no evaporated milk or eggs)
2 cups flour (I used half whole wheat, the other half white/all-purpose)
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger, nutmeg, and/or cloves
Heat oven to 350 degrees. Butter or spray loaf pan.
Beat sugar and oil together (I actually use less sugar and oil than I say here, maybe 1/6 cup each). Add mashed bananas and sweet potato pie filling. In a separate bowl, mix remaining dry ingredients. Then combine all ingredients, pour into loaf pan.
Bake 30-50 minutes (I know, it’s a laaaarge window. Start with 30 minutes, then check on it. I would probably take it out at this point, because I LOOVE undercoked banana bread. But if you like it baked properly, then 40 minutes worked perfectly for me. 50 minutes is probably too long, but hey, you might have a bad oven.) 20 minutes for muffins.
Enjoy! This is my first recipe that I wrote myself that people actually like!