Sweet Potato Banana Bread Recipes

SWEET POTATO BREAD I

Sweet Potato Bread I image

A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.

Provided by Mary E. Crain

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups white sugar
½ cup vegetable oil
2 eggs
1 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
1 cup cooked and mashed sweet potatoes
½ cup chopped pecans

Steps:

Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g

SWEET POTATO BANANA BREAD

Sweet Potato Banana Bread image

This quick bread is a twist on plain banana bread that's full of flavor. Nuts add a nice crunch. This recipe uses bananas and mashed sweet potatoes which make the bread extremely moist and tender. The bread is not overly sweet so the glaze on top adds sweetness to the bread. Perfect for breakfast or an afternoon snack.

Provided by Teresa Jacobson

Categories Sweet Breads

Time 1h5m

Number Of Ingredients 15

Ingredients

2 over-ripe bananas, mashed
1 c sweet potato, mashed (or 15 oz. can sweet potatoes, drained and mashed)
3/4 c light brown sugar, packed
1/4 c canola oil
1 tsp vanilla
2 large eggs
1 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 c chopped pecans or walnuts (optional)
GLAZE
2/3 c powdered sugar
2-3 tsp milk
1/4 tsp vanilla extract

Steps:

1. Preheat oven to 350 degrees F. Spray loaf pan with non-stick spray.
2. In a bowl, combine bananas, sweet potatoes, brown sugar, oil, vanilla, and eggs.
3. In a separate bowl, combine flour, baking soda, baking powder, and cinnamon.
4. Stir the flour mixture into the banana mixture only until just combined.
5. Fold in nuts.
6. Pour into prepared pan.
7. Bake for 50-60 minutes or until a toothpick comes out clean.
8. Cool for 10-15 minutes and remove from pan.
9. Mix glaze.
10. Pour glaze on cooled bread.
11. VARIATION*** I have used canned organic butternut squash in place of the sweet potatoes. Pumpkin spice liquid coffee creamer can be substituted for milk in the glaze.

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