Wednesday, March 26, 2014

Banana-Sweet Potato and Mexican Crema Bread

I have to admit, the name of this recipe is perhaps the longest I've ever created. But I figured since it has been eons since I posted any new recipes, this may make up for it.

Okay, not really. I tried.

So you're probably asking yourself, where have I been? Long story short....

  1. Got promotion at work, which means
  2. I am busier than ever, which means
  3. It's been months since I tested any new recipes, which means
  4. My camera is desperate for food porn...and
  5. Oh, yeah, we moved again!
Now that Stella and I are finally settled in our new, fancy-shmancy home, I will--no, I must--cook more, experiment more and just start having fun in the kitchen again. I was inspired on Monday, of all days, to make the bread because I had 2 over-ripe bananas, 1 sweet potato that has just been sitting in the basket for over 2 weeks, left-over Mexican crema I used last Sunday for chilaquiles and an overwhelming need to bake! And so, this bread was created. It is really moist and so good with coffee. Stella loves is warmed up slightly and slathered in butter! What kid doesn't, right? 


INGREDIENTS (makes 1 loaf)
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 stick butter, softened
  • 2 eggs, beaten
  • 1/2 cup Mexican crema or sour cream
  • 1 1/2 cup all purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 1/8 tsp. allspice
  • 1/8 tsp. ground nutmeg
  • 2 ripe bananas, mashed
  • 1 small sweet potato, boiled, peeled and mashed
  • 1/2 cups chopped walnuts (optional)


Pre-heat oven to 350 F Degrees.

Grease 1 loaf pan.

Cream butter and sugar until smooth. Add eggs, vanilla extract and Mexican crema or sour cream and mix just until incorporated. Add flour, salt, baking soda, cinnamon, allspice and nutmeg, and mix again. Then add mashed bananas and mashed sweet potato and nuts. Mix for another 15 seconds or so. The batter will look curdled, so don't be alarmed.

Pour batter into the well greased loaf pan and bake at 350 F for 1 hour.

Let the bread cool in the pan for at least 10 minutes before taking it out.

Stella helping with the batter

Waiting for the "bee-nana" bread to be done.

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