Sweet potato and banana bread
easy
90 mins
90 mins
Ingredients
- 1 sweet potato (440 g; net 350 g)
- 300 g Flour
- 150 g demerara sugar
- 2 TABLESPOONS demerara sugar
- 2 TEASPOONS Baking Powder
- 1 sachet (1 teaspoon; 5 g) Baking soda
- 1 pinch Salt
- 1 package Bourbon vanilla sugar
- 1/2 TEASPOON ground cinnamon
- 1 ripe banana (200 g; net 125 g)
- 100 ml Oil
- 100 g Whole milk yoghurt
- 2 Eggs (size M)
- 75 g Pumpkin seeds
- 400 g Cream cheese double cream
- 60 g Icing sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Peel and finely grate the sweet potato. Mix flour, 150 g sugar, baking powder, baking soda, salt, vanilla sugar and cinnamon. Peel banana and puree pulp with oil and yoghurt. Add eggs, banana puree to the flour mixture and stir in briefly. Fold in grated potatoes.
- 2
Put the dough into a greased, flour-sprinkled box form (approx. 30 cm long) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Remove from the oven, leave to rest in the mould for approx. 5 minutes, then turn out. Place the cake on a cake rack and let it cool down.
- 3
Coarsely chop the pumpkin seeds. In a frying pan without fat while turning lightly roast. Sprinkle 2 tablespoons of sugar over it, let it caramelize. Add 4 tablespoons of water, remove from heat and allow to cool. Whip cream cheese and icing sugar with the whisk of the hand mixer. Spread the cream on the cake. Spread pumpkin seeds on top.
Nutrition Facts
340 kcal
40 g
17 g
6 g
Categories & Tags
Cakes & PastriesMore Delicious Recipes
