Banana Sweet Potato Cake recipe

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Ingredients

1 large sweet potato, peeled and cut into chunks
1 ½ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
2 eggs
2 teaspoons vanilla extract
¾ cup butter
½ cup pumpkin seeds
½ cup brown sugar
3 large ripe bananas, mashed
½ cup golden raisins

Nutrition Info

367.6 calories
carbohydrate: 60.1 g
cholesterol: 61.5 mg
fat: 13.2 g
fiber: 2.8 g
protein: 4.5 g
saturatedFat: 7.7 g
servingSize: -
sodium: 159.4 mg
sugar: 35.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.

  2. Place sweet potato into a large pot and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.

  3. Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.

  4. Melt butter in a saucepan over medium heat, cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.

  5. Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined, stir in raisins. Pour into prepared baking dish.

  6. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Recipe Yield

1 cake

Recipe Note

Sweet bananas and sweet potatoes make up this moist cake. I add candied pumpkin seeds and vanilla.

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