Sweet Potato Banana Breakfast Bread

“Nutritious” doesn’t necessarily mean “not tasty” – and this breakfast bread is all the proof needed. Not too sweet, packed with good things like sweet potato, banana, orange juice, applesauce, pecans and cranberries – this bread is great for a breakfast on the run, or as a part of a weekend brunch. It is also wonderful lightly toasted, and served with a bit of cream cheese or honey – or both…

Makes: 12
Prep time: 30 minutes
Baking time: 35 minutes

Ingredients
1 cup cooked and mashed sweet potato (from 1 medium size – see in the recipe)
1 cup mashed ripe banana (from 2 medium size)
2 eggs
¾ cup sugar (1 cup if you prefer Brown sugar)
½ cup unsweetened applesauce
1/3 cup oil
1/3 cup orange juice
1 ½ cups flour (AP or whole wheat for cakes)
1 Tbs baking powder
1/8 tsp salt
½ tsp ground fresh ginger (optional)
1/3 cup dried cranberries
1/3 cup chopped pecans

1. Peel and slice the sweet potato. Place in a large pot and add ½ cup water. Cover and cook over med-high heat for 7-8 minutes, until the slices are soft and the water evaporated. Mash (not too smooth). Cool to room temperature and measure 1 cup.

2. Preheat the oven to 350F (175C). Line a 9.5 inch (24cm) square pan with baking paper.
3. In a large bowl, whisk together the eggs, sugar, applesauce, oil and orange juice. Add the mashed sweet potato and bananas and mix. Add the flour, baking powder, salt and ginger. Mix lightly. Add the cranberries and pecans and mix again.

4. Transfer the batter to the lined pan. Bake for 35 minutes – until the bread is golden brown and a toothpick inserted in the center comes out clean.

5. Holding the baking paper, transfer the bread to a cutting board. Cool to room temperature and slice. Keep in an airtight container up to a week, or portion and freeze for up to a month.