October 2, 2012

Sisters Share It All: Favorite Fall Recipe

This is the part where I have to admit that pumpkin is not my favorite flavor. And I feel like the Internet bombards me with pumpkin recipes (I am fairly certain that every third pin on Pinterest for the last 2 months has been a pumpkin recipe of one kind or another). It's not that I hate pumpkin, it's just that I get sick of it after about two pumpkin flavored anythings (except doughnuts, but that's neither here nor there). 

But I DO like fall flavors, especially cinnamon, so this bread was a perfect compromise for me (not to mention that this used up the sweet potatoes that just. keep. coming. from my CSA subscription).

Banana Sweet Potato Bread 
(slightly adapted from Heather Christo Cooks)

makes 1 standard-size loaf or 3 mini loaves or about 12 muffins or a bazillion mini-muffins

1 medium sweet potato (or 1 cup sweet potato puree)
2 medium bananas, mashed
1 ¼ cup sugar
½ cup oil
¼ cup milk
2 eggs
2 tsp vanilla
1 ¾ cups flour (I used all white-wheat)
1 ½ tsp cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ginger

Bring a pot of water to a boil. Peel and dice your sweet potato and boil until very soft. Drain.

You can run it through a food processor or blender or just mash it by hand. (Or you could just buy a can of sweet potato puree).

Preheat oven to 325 degrees. Spray your pans with baking spray.

In a stand mixer, beat the banana and sweet potato until smooth. Add the sugar, oil, and milk, mixing to combine well. Add eggs and vanilla and beat again.

Dump the dry ingredients on top of the wet ingredients (with soda on top of the flour, not directly on the wet mixture). Mix until well-combined, but don't overmix.

Pour the batter into the pans about 3/4 of the way full.

Bake until a skewer comes out clean (about 18 minutes for mini-muffins, 25-30 for muffins, 35-40 for mini loaves, and 1 hour or more for a full loaf).

Let cool slightly, and then remove from pans, letting cool on a cooling rack (or eat them while they're still warm. Delicious). 

And now, while your bread bakes, go check out what Merrick and Landen are loving:

And if YOU'D like to share your own favorite fall, feel free to write your own post and link it up below.


  1. Yeah, I get really tired of pumpkin too...but cinnamon, I love forever. We must be related.

    I have some sweet potatoes in my fridge right now...I think I'll be making this before the week is over.

  2. Here's one of my favorite fall recipes. I really only use my blog for education, so I'm posting the recipe here.

    Cape Cod Pork Chops

    6 thick pork chops
    1/2 cup Flour
    1/2 teaspoon salt
    1/8 teaspoon pepper
    2 tablespoons oil

    1/8 teaspoon garlic powder
    1 cup apple juice
    8 ounce can cranberry sauce
    1 teaspoon Worcestershire sauce

    Dredge chops in mixture of flour, salt, and pepper. Heat oil in 360° electric frying pan. Brown chops on both sides. While chops are browning, whisk together remaining ingredients or blend in blender for 10 seconds. Pour over chops. Cover and cook until tender, about one hour. Serves 6.

    Here's my website: http://www.teachthechildrenwell.com and there is a blog on it as well.

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  4. I agree! Pumpkin occasionaly but Cinnamon forever!

  5. Oh we are completely opposite. I hate cinnamon but when combined with pumpkin I could eat it everyday... Even when it's not fall I try to sneak it in. I'll eat your pumpkin and you eat my cinnamon.

  6. you win. your recipe choice is my favorite. ;)


  7. Those look amazing! and healthy (somewhat) too! I'm bookmarking this recipe and can't wait to try them out :)

  8. uhh... yummy! did you use coconut oil? just wondering.

  9. Trying this today as I have tons of sweet potato puree leftover from when Henry first started on solids!


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