The combination of sweet potatoes and bananas is surprisingly good! You can make this into one large loaf, or it will make 12 muffins.
I ran out of milk one day, right when I was planning to make banana muffins for Michala's class. I decided to use brown sugar instead of white sugar; knew that the butter and eggs would provide plenty of moisture, and I would just go ahead and "up the bananas," by using 6 bananas (which equaled 4 cups mashed). These were the very best banana muffins that I have ever made! Then, with leftover (or ample) sweet potatoes, this becomes quite the delicious combination!
1/2 cup butter, softened (not melted)
1 1/2 cups brown sugar
2 cups mashed bananas (about 3 good-sized bananas)
1 large sweet potato, cooked and mashed
1 teaspoon vanilla
4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
freshly grated nutmeg
Preheat the oven to 350 degrees. Place cupcake liners in muffin pan. In a large mixing bowl, beat softened butter and brown sugar. Add eggs, bananas, sweet potatoes and vanilla. In a separate bowl, combine flour, baking soda, salt and nutmeg. With a wooden spoon, slowly add the flour mixture to the banana mixture, mixing just until moistened. (Do not over-beat). Using an ice cream scoop, place batter in cupcake-lined muffin pan. Add crumb topping to top of muffins. Bake for 20-22 minutes, or until done.
Crumb topping ingredients:
1/2 cup granulated sugar
1 Tablespoon cinnamon
1/3 cup all purpose flour
1/2 stick softened butter
Mix sugar and cinnamon together in a bowl, then add flour and butter. Using a fork, blend ingredients together.
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