BANANA & SWEET
POTATO LOAF
Preparation time 15 mins plus
30 mins cooling
Cooking time 1 hour 50 mins
Serves 8-10
Cooking oil spray, to grease
2 x whole small sweet potatoes,
about 150g each
180g peeled very ripe bananas
100ml extra virgin olive oil
50g natural yoghurt
1 free-range egg
½ tsp fine salt
120g plain flour
80g wholemeal plain flour
3 tsp baking powder
120g caster sugar
½ ripe banana, sliced lengthways
STEP 1 Preheat oven to 170°C
fan-forced (190ºC conventional).
Grease a 24 x 13 x 6cm loaf tin with
cooking oil. Line base and side
with baking paper, allowing long
edges to overhang by 5cm.
STEP 2 Place unpeeled sweet
potatoes on an oven tray. Bake
for 55 mins or until very tender.
Set aside to cool for 30 minutes
or until room temperature.
Cut 1 potato in half and
scoop out flesh, transfer
to a large bowl. Reserve
remaining potato for garnish.
STEP 3 Combine banana and
potato until a smooth puree forms.
STEP 4 Whisk oil, yoghurt, egg
and salt in a separate large
bowl until just combined.
STEP 5 Sift flours and baking
powder into a separate large bowl,
returning husks from wholemeal
flour back to flour mixture.
STEP 6 Put banana and sweet potato
mixture in the bowl of an electric
mixer, add sugar and beat with a
paddle attachment on medium
speed until incorporated. Add oil
mixture, beat on low speed until
combined. Add flour mixture and beat
for 2 minutes or until combined.
STEP 7 Spoon the batter into
Banana & sweet
potato loaf
Your fave cafe bread has
been given a vegie twist
for natural sweetness
and great colour.prepared tin and smooth surface.
STEP 8 Cut remaining sweet
potato in half. Set aside one half for
another use. Peel remaining half and
thinly slice into bite-size pieces.
STEP 9 Top cake batter with sliced
banana and sweet potato pieces. Bakefor 55 minutes or
until cooked when
tested with a skewer.
Set aside to cool in tin for
20 minutes, then turn out on
a wire rack to cool completely.
Transfer to a platter and serve.DECEMBER 2017 BHG 95