GOING NUTS OVER SWEET POTATO BANANA BREAD by Chef Charles Knight
GOING NUTS OVER SWEET POTATO BANANA BREAD by Chef Charles Knight
GOING NUTS OVER SWEET POTATO BANANA BREAD by Chef Charles Knight

GOING NUTS OVER SWEET POTATO BANANA BREAD by Chef Charles Knight

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GOING NUTS OVER SWEET POTATO BANANA BREAD

By Chef Charles Knight

INGREDIENTS:

  • 1¾ cup all-purpose flour or cake flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 cup pecans chopped
  • 3 large eggs
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • ½ cup ripe bananas mashed
  • ½ cup cooked sweet potatoes mashed*
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup pecans chopped / ½ cup reserved

DIRECTIONS:

Preheat oven to 350° and butter a loaf pan

Whisk flour, baking soda, and salt in a medium bowl, add pecans and make sure individual pieces are coated in flour (so nuts do not sink to the bottom of the loaf pan while baking)

Whisk eggs, sugar, bananas, sweet potatoes, vanilla, and oil in a large bowl until smooth

Add dry ingredients to banana, sweet potato mixture and stir just until combined

Scrape batter into prepared pan and smooth top

Top with ½ cup for chopped pecans

Bake for 60-70 min or until a toothpick or fork inserted into center of loaf comes out clean.

Allow to cool sufficiently before serving – if you can. Serve sliced with spread cream cheese.