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!