Tuesday, December 3, 2013

Sweet Indulgences - Sweet Potato Banana Maple Pecan Bread {Low-Fat}

Sweet Potato Banana Maple Pecan Bread recipe (low-fat)

I'm in the kitchen again playing with my sweet bread recipes and created this Sweet Potato Banana Maple Pecan Bread.  I love to challenge myself to develop new recipes based on what I have in my pantry and I usually have an overly ripe banana and sweet potatoes.  I used a touch of maple syrup to add a fall flavor (think sweet potato casserole or banana pancakes). I was very pleased with how this turned out ... super moist and oh so good.  I will definitely be giving this as holiday gifts this year!

Sweet Potato Banana Maple Pecan Bread {Low-Fat}
recipe by:  Laura Jolna
Prep Time:  45 min (including time to roast sweet potatoes)
Cook Time:  50-55 min
Makes:  Approx 2 loaves

  • 1 cup flour
  • 3/4 cup oat flour or finely ground oatmeal
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/3 cups turbinado sugar
  • 1 cup puréed roasted sweet potatoes (approx 2 medium)
  • 1/2 cup mashed ripe banana
  • 2 eggs, beaten
  • 1/4 cup canola oil
  • 3/4 cup buttermilk
  • 1 Tbsp maple syrup + additional for toasting pecans
  • 1/2 cup pecans, chopped
For icing:
  • 1/2 cup powdered sugar
  • 2 tsp water
  • 1/2 tsp maple syrup
  • To roast sweet potatoes, peel and chop them into 1/2 cubes.  Line baking sheet with foil and arrange sweet potatoes in a single layer and coat with olive oil spray.  Roast at 425° for 35 minutes until tender and browned. Cool completely and then purée in Cuisinart.  Consistency will be thick.
  • Line another baking sheet with aluminum foil and spread pecans in a single layer.  Drizzle with maple syrup and toast in oven for 5 minutes.  Set aside to cool.
  • Turn oven down to 350°.
  • Whisk or sift together flour, oat flour, salt, & baking soda in a medium mixing bowl.  Set aside.
  • Using a Kitchenaid mixer or hand mixer, combine sugar, sweet potato purée, mashed banana, eggs, oil, buttermilk, and maple syrup;  mix well.  
  • Add flour mixture to wet mixture a little at a time and mix until well blended.
  • Stir in toasted pecans.
  • Pour batter into two 8" bread loaf pans coated with canola oil spray; sprinkle tops with shredded coconut.
  • Bake for 50-55 min or until toothpick comes out clean.
  • Cool on wire racks for 5 minutes;  remove from bread pans and cool completely.
  • Drizzle icing on top when cool.
  • You can sub the oat flour with regular flour if you don't have it on hand.
  • I highly recommend using turbinado sugar over white sugar in this recipe.  It adds a wonderful caramelized flavor and is heads above white sugar.  Trust me ... I've tried and received groans from my husband when I've substituted white sugar.
  • I use the disposable 8" eco-foil or ez-foil bread pans and they make a HUGE difference in how the bread comes out.  With a larger, commercial pan, the edges of the bread tend to cook more quickly before the center is done and half the bread comes out tougher.  The key to evenly moist bread is using two of the smaller disposable pans.  And, I wash and reuse them so they are super economical and environmental friendly!
  • I use my toaster oven to roast the sweet potatoes and toast the pecans.  I find it much easier to use than my oven.  I roast all kinds of things in my toaster oven!
Don't miss my other sweet bread recipes .... they are all low-fat and yummy.  I bet you won't be able to eat just one slice!  

If you have the Paprika recipe app and would like to download the recipe, please email me and I'll send it to you in the correct format.
Have a sweet day!

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