The combination of sweet potatoes and bananas is surprisingly good! You can make this into one large loaf, or it will make 12 muffins.


I ran out of milk one day, right when I was planning to make banana muffins for Michala’s class.  I decided to use brown sugar instead of white sugar; knew that the butter and eggs would provide plenty of moisture, and I would just go ahead and “up the bananas,” by using 6 bananas (which equaled 4 cups mashed).  These were the very best banana muffins that I have ever made! Then, with leftover (or ample) sweet potatoes, this becomes quite the delicious combination! 

  • 1/2 cup butter, softened (not melted)
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 2 cups mashed bananas (about 3 good-sized bananas)
  • 1 large sweet potato, cooked and mashed
  • 1 teaspoon vanilla
  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • freshly grated nutmeg

Preheat the oven to 350 degrees.  Place cupcake liners in muffin pan. In a large mixing bowl, beat softened butter and brown sugar.  Add eggs, bananas, sweet potatoes and vanilla.  In a separate bowl, combine flour, baking soda, salt and nutmeg.  With a wooden spoon, slowly add the flour mixture to the banana mixture, mixing just until moistened.  (Do not over-beat). Using an ice cream scoop, place batter in cupcake-lined muffin pan. Add crumb topping to top of muffins. Bake for 20-22 minutes, or until done.


Crumb topping ingredients:


  • 1/2 cup granulated sugar
  • 1 Tablespoon cinnamon
  • 1/3 cup all purpose flour
  • 1/2 stick softened butter

Mix sugar and cinnamon together in a bowl, then add flour and butter. Using a fork, blend ingredients together.