Banana Sweet Potatoes Food

SWEET POTATO BANANA BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Spray loaf pan with non-stick spray.
• 2. In a bowl, combine bananas, sweet potatoes, brown sugar, oil, vanilla, and eggs.
• 3. In a separate bowl, combine flour, baking soda, baking powder, and cinnamon.
• 4. Stir the flour mixture into the banana mixture only until just combined.
• 5. Fold in nuts.
• 6. Pour into prepared pan.
• 7. Bake for 50-60 minutes or until a toothpick comes out clean.
• 8. Cool for 10-15 minutes and remove from pan.
• 9. Mix glaze.
• 10. Pour glaze on cooled bread.
• 11. VARIATION*** I have used canned organic butternut squash in place of the sweet potatoes. Pumpkin spice liquid coffee creamer can be substituted for milk in the glaze.

MASHED SWEET POTATOES WITH BANANA AND BROWN SUGAR

Steps:

• 1. Wash each of the potatoes well, poke holes into them with a fork, rub each with about 1 teaspoon of salt, and wrap with heavy-duty aluminum foil.
• 2. Place directly on hot coals and cook for about 20 minutes, or cook in a 350°F barbecue for about 50 minutes, or until tender when pierced with a paring knife. At the same time, cook the banana in the peel until blackened, about 15 minutes.
• 3. Carefully take the potatoes out of the foil and scoop the flesh out from the skin into a large bowl. Cover with foil. Scoop the flesh out of the banana into a separate bowl.
• Increase temperature to high.
• 4. Place a small roasting pan or deep baking dish with high sides that can take the direct flame (a 13 x 9-inch baking dish with a 15-cup capacity is ideal) over the heat and let heat up for 5 minutes.
• Add the butter and let melt. Add the cream, cinnamon stick, brown sugar, potatoes, banana, 1 teaspoon of salt, and 1 teaspoon of pepper. Using a potato masher, mash the potatoes and banana, and stir to combine.
• Season to taste with additional salt and pepper as needed.

SWEET POTATO BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a loaf pan with cooking spray.
• Beat sugar, banana, and yogurt together in a large bowl until smooth. Beat 1 egg into the banana mixture until smooth before adding the second egg and beating again until smooth.
• Mix all-purpose flour, chickpea flour, baking soda, ground cinnamon, and salt together in a separate bowl; add to the banana mixture with the water and beat until smooth and batter-like. Stir mashed sweet potatoes into the batter until smooth. Fold chocolate and chia seeds through the batter; pour into the prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before slicing.

SWEET POTATO BANANA MUFFINS

Steps:

• Well grease 2 dozen muffin tins.
• In a medium bowl, combine flour,sugar,baking powder,allspice,salt.
• In a large bowl, combine potatoes,melted butter bananas,eggs and milk, blend well.
• Add to flour mixture and stir,add pecans and stir just till blended.
• Fill cups 2/3 full.
• Bake 400 for 20 minutes.

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY

Steps:

• You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.
• Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
• When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
• In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

BANANA-ORANGE SWEET POTATO BAKE

Steps:

• Preheat oven to 350º. Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 12-15 minutes. Drain; cool slightly. Return to pan; mash with brown sugar, butter, salt, cloves and pepper until smooth. Stir in orange zest, orange juice and, if desired, liqueur. Add bananas and eggs; mix well. Transfer to a greased 2-qt. baking dish. For topping, mix granola, pecans, coconut and brown sugar; sprinkle over sweet potatoes. Drizzle with melted butter. Bake, uncovered, until heated through, 35-45 minutes.

SWEET POTATO BANANA BAKE

Steps:

• In a large bowl, combine all ingredients until smooth. Transfer to a 1-qt. baking dish coated with cooking spray. , Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

BANANA SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.
• Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.
• Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.
• Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.
• Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

MASHED SWEET POTATOES AND BANANAS WITH PECAN STREUSEL

Steps:

• Preheat oven to 400°F. Pierce sweet potatoes with fork. Place on rimmed baking sheet or in roasting pan and bake until almost soft, about 40 minutes. Add bananas to roasting pan alongside sweet potatoes and bake until banana skins brown, about 10 minutes. Let sweet potatoes and bananas stand at room temperature until cool enough to handle, about 15 minutes (maintain oven temperature). Cut sweet potatoes in half. Scoop flesh from sweet potatoes into large bowl. Peel bananas; add to bowl. Add 1/2 cup butter and honey; beat with wooden spoon until blended and fluffy. Season to taste with salt. Transfer to 8- to 10-cup ovenproof baking dish.
• Mix nuts, sugar, and flour in bowl. Add 1/2 cup butter; mix with fingertips until coarse crumbs form. (Potatoes and streusel can be made 1 day ahead. Cover separately; chill. Before continuing, preheat oven to 400°F.) Sprinkle streusel over potatoes. Bake until top is golden brown and potatoes are hot, about 25 minutes.

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY

Steps:

• Preheat the oven to 375 degrees F.
• Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
• When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
• In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

BANANA SWEET POTATOES

Steps:

• In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 30-40 minutes or until tender; drain.
• Preheat oven to 350 degrees Fahrenheit.
• Peel potatoes; mash on low speed of electric mixer (do not add butter or milk).
• Add banana, butter or margarine, lemon peel, and salt. Beat until fluffy.
• Add yolks; beat well. Carefully fold stiff-beaten egg whites into potato mixture; turn into a buttered 1 1/2-quart casserole.
• Bake, covered, at 350 degrees Fahrenheit for 20 minutes; uncover and bake 25 minutes.