Whole Wheat Sweet Potato BananaBread by Sweet and Savory Kitchens

Margaux says…

My dad is the family cook. You can find him in the kitchen most of the time, especially when my brothers were teenagers…I remember him telling me once that he is constantly cooking something; the minute something is done, the vultures descend and gobble it up, and he just starts cooking the next thing. I probably learned the most about cooking from Dad.


He even comes to our house and cooks (nice boarded-up window in the background, huh?  The pane just fell out one day and smashed everywhere.  It’s fixed now.)


Like any good cook, he likes to test things over and over and perfect them.  The first thing that I remember him doing this with was pumpkin pie.  We ate pumpkin pie for months (well, it was probably weeks, but in my child-mind we were eating pie every night for a year), which is no problem for me because I love pumpkin pie, until he got his own recipe just right.  Another time we were having all different kinds of stovetop macaroni and cheese…also no problem for me!  This winter he’s been doing quick breads…you can pretty much always find a loaf somewhere in his kitchen right now.  This one really stood out for me.
Whole Wheat Sweet Potato BananaBread by Sweet and Savory Kitchens

I love the texture and earthy flavor the whole wheat gives to this bread.  It’s super moist and dense from the sweet potato and banana, and because of the oil you can refrigerate it without losing any of it’s texture.  It’s really great plain, for breakfast or a snack, and extra super good drizzled with cream cheese glaze for a dessert.

Aunt Suzy says . . .

I hadn’t had this before Margaux made and posted it, but I love banana bread and thought the addition of sweet potato would be just that much better.  I made it this morning and both Randy and I loved it!  It’s not too sweet and, as Margaux has noted, has a great texture.  It’s silky and the whole wheat flour gives a slight crunch.  Delish!  I will definitely put this in regular rotation for the occasional Sunday morning treat.

Whole Wheat Sweet Potato BananaBread by Sweet and Savory Kitchens

Whole Wheat Sweet Potato BananaBread by Sweet and Savory Kitchens

Whole Wheat Sweet Potato Banana Bread

1 cup white flour, sifted
1 cup whole wheat flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1 ripe banana, mashed
1 small sweet potato, mashed
1/2 cup yogurt
1/2 cup brown sugar
2 tablespoon white sugar
1 teaspoon vanilla
1/2 cup vegetable oil
4 tablespoon butter, melted and cooled
1/2 cup chopped walnuts

Preheat oven to 350 degrees, grease and flour (or use baking spray with flour) 9×5″ loaf pan (or two mini loaf pans like I used).

Sift together flours, baking soda, salt and cinnamon into a small bowl. In a large bowl, whisk together the eggs, banana, sweet potato, yogurt, sugars and vanilla until completely combined. Add the oil and butter and mix until completely combined. Slowly add the flour mixture and mix until just combined.  Fold in the chopped walnuts with a rubber spatula. Pour batter into prepared pan(s), bake for 45-55 minutes (I start checking at 45 minutes and kind of babysit it. It gets really dark and crispy on top, check it with a toothpick inserted in the center.) Place on cooling rack for 10 minutes, remove from pan and cool on rack completely.

AS Cook’s Notes: I used a 9×4 pan and it took 60 minutes in my oven.  I also did not pre-sift the flours before sifting with other dry ingredients.  I thought I would try this because it seems sifting is not found in many recipes these days, even though this defies everything I learned in 4H and from Mom/Granny. 🙂 I learned recently from the Julia Child cookbook I just got that sifting isn’t necessary with today’s flours.  I used pecans and added currants, which are standard additions in my banana bread recipe.

Cream Cheese Glaze

2 oz. cream cheese, softened
1-2 tablespoons milk
1 cup sifted powdered sugar

Beat the ingredients on medium-high speed with an electric mixer until smooth and creamy. Add more milk if needed to desired consistency. Drizzle over cooled bread.

Any extra glaze can be stored in the freezer until next time you make the bread, or to use on something else. Or you can put way more glaze on your bread than I did! 🙂

Best Ever Banana Bread

October 17, 2010

Aunt Suzy says . . .

I love banana bread and have tried many recipes over the years.  This one wins in my book!   The buttermilk creates a slight tanginess and the currants and pecans are a great match.  It’s easy, using the standard butter cake method, and takes minimal time to put together.   Enjoy plain or toasted.  My Mom/aka Granny would recommend slathering it with butter.

Preheat oven to 350 degrees.  Butter an 8×4 or 9×5 bread pan (I always use 9×5) or 2 mini-loaf pans.


 1 ¾ cups sifted all purpose flour                

1 teaspoon baking soda                               

1 teaspoon salt                                             

 1 stick butter, softened

¾ cup granulated sugar                               

2 eggs

1 teaspoon vanilla, optional

 ¼ cup buttermilk 

1 cup mashed extra-ripe bananas (about 3)         

½ cup dried currants

½ cup chopped pecans  

NOTES ON INGREDIENTS:    The original recipe called for walnuts and raisins, and I’ve used  dried cranberries/walnuts and chocolate chips/pecans.  All good, but the currants/pecans combo is my favorite.  If you don’t have buttermilk on hand, you can use sour cream, plain yogurt or milk with 1/2 tsp white vinegar.   Don’t worry if your mashed bananas don’t add up to 1 cup.  It’s moister and more banana-y with a full cup, but I’ve used anywhere from 1/2 to 1 cup mashed bananas depending on how many overripe ones I have on hand.


Sift or whisk the dry ingredients together and set aside.   Cream the butter, sugar and eggs in that order and beat on high speed till fluffy.  Add the vanilla if you are using. 

Add ½ of the dry ingredients to the creamed mixture and beat till blended.  Add the buttermilk and blend. 

Add the remaining dry ingredients and beat on low just till blended.  Fold in the bananas, currants and pecans. 

Turn the batter into the buttered pan or pans. 

Bake at 350 for 1 hour – check after 50 minutes if using the 9×5 pan.  Let rest in the pan for 10 minutes and then turn out onto a rack covered with paper towel.  Cool before serving, although it’s pretty good slightly warm.  You don’t want it too warm or it will fall apart when you attempt to slice it.