PHOTOGRAPHED BY CARSON DOWNING

Sweet Potato Banana Bread

By Sweet July

A cozy twist on classic banana bread.

Serves: 12

Time: 2 hours 30 minutes

Give your holiday left overs a delicious new life with this tender, golden loaf.

Mashed sweet potatoes and ripe bananas team up to make a moist, flavorful bread with just the right amount of sweetness and a hint of nuttiness, from flaxseed. Perfect for breakfast, gifting, or sneaking a slice with your afternoon coffee.

Ingredients

- 1 cup packed brown sugar, plus 1 tablespoon (divided)
- 2 cups all-purpose flour
- ¼ cup ground flaxseed meal
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 ripe bananas, mashed (about 1 cup)
- ½ cup leftover or store-bought mashed sweet potatoes (already sweetened)
- 6 tablespoons unsalted butter, melted
- ½ cup whole milk
- 1 tablespoon pure vanilla extract
- 1 large egg

Instructions

Step 1

Preheat oven to 350°F. Coat a 5-by-9-inch loaf pan with cooking spray. Line the bottom and sides with parchment paper, leaving a 2-inch overhang on both long sides to use as handles. Coat parchment with cooking spray and sprinkle 1 tablespoon brown sugar evenly on the bottom of the pan.

Step 2

In a large bowl, whisk together flour, flaxseed meal, baking powder, and salt. In a separate medium bowl, whisk together mashed bananas, sweet potatoes, melted butter, milk, vanilla, and the remaining 1 cup brown sugar until smooth. Whisk in the egg until combined.

Step 3

Add the banana mixture to the dry ingredients and whisk just until incorporated. Pour the batter evenly into the prepared pan.

Step 4

Bake until a wooden pick inserted in the center comes out clean, about 1 hour to 1 hour and 5 minutes. Let cool for 10 minutes, then run a knife around the edges of the pan. Use the parchment handles to gently lift the bread out of the pan and transfer to a wire rack.

Step 5

Cool completely before slicing and serving, about 1 hour.

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Sweet Potato Banana Bread

Give your holiday left overs a delicious new life with this tender, golden loaf.

Ingredients