Sweet Potato Banana Muffins sound good right?? RIGHT??
So, this is the first post of my first food blog so i probably should have picked something that is tried and true, something that i already know will wow the crowd but I have decided i have to use up that bit of sweet potato and those three rotting bananas so Sweet Potato Banana Muffins it is. It was either that or Sweet Potato Banana Chowder and that just didn't sound appetizing to me. (Just to be safe, I am also making Whole Wheat Boule with caramelized onions and old cheddar because bread is never terrible)
I searched the internet to see if there are actually any recipes for this and i was pleasantly surprised to see that i am not the first nut to want to pair these two ingredients. I decided to follow this recipe i found on Noshings with a few changes. I am going to use brown sugar instead of white sugar , i am adding some pumpkin pie spice because Little Shack is all hopped on all things pumpkin pie right now and i am adding some pecans for crunch - i don't really like walnuts in my baked goods all that much.
~ 1 cup mashed sweet potatoes
~ 3 whole Medium, ripe Bananas
~ 1 cup Sugar (i used brown)
~ 2/3 cup Vegetable Oil
~ 2 whole Eggs (large)
~ 2 cups Flour, Not Sifted
~ 2 1/2 teaspoons Baking Powder
~ 1/2 teaspoons Baking Soda
~ 1/2 teaspoons Salt
(i added 1 1/2 tsp of pumpkin pie spice)
~ 1/2 cups Chopped Walnuts (optional)
Mix together sweet potatoes, bananas, sugar, oil and eggs.
Then add in the dry ingredients.
Fold batter carefully until flour is incorporated.
As for the walnuts, I reserve these and toss them on top so that they toast as the bread bakes. They end up tasting amazing this way, trust me.
This batter ended up filling four 5 X 3 inch little loaf pans (GREASED! or you’ll be cussing me).
I suppose it would fill up two 8 X 4 inch loaf pans, too. But, my volume math is a little rusty so whatever you use, leave about 3/4 of an inch from the top of the batter to the top edge of your pan.
Or, just throw all caution to the wind and make muffins instead. ( it made about 20 regular sized muffins for me)
Bake loaves at 350F for 15 minutes, then turn down to 325F for another 30 minutes.
Oh my, just as i was about to go and start the muffins my neighbour, and good friend, Marilyn came and kidnapped me and took me to Canadian Tire because they had some crazy deal on Kitchen Aid cookware. Unfortunately, they also had crazy deals on vacuum cleaners and toilet paper and desk lamps.
So, now that our little adventure is finished, the muffins went into the oven and they smelled great while they were baking, which i took as a good sign. I decided that since they are for Little Shack and he actually really likes walnuts i followed the directions and sprinkled the tops with chopped walnuts. They are actually quite good, not too sweet - i might even want to add some sort of struesel topping next time to make them a touch sweeter. I am really glad i added the pumpkin pie spice because they are dangerously close to being bland and i can't imagine them without that bit of spicing.
Of course, the final verdict goes to the kid who not only said it was very good, he asked for a second which is kid for "this thing is pretty awesome". There were two very picky eaters here as well and they both said it was delicious and tried to guess the special ingredient and were suitably appalled to find out that it was sweet potato but they both finished their muffin!