The combination of sweet potatoes and bananas is surprisingly good! You can make this into one large loaf, or it will make 12 muffins.
AIMEE'S SWEET POTATO AND BANANA BREAD WITH CRUMB TOPPING
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.