For an extra layer of flavor, consider adding a pinch of ground cinnamon or nutmeg to the flour mixture. To enhance the candied pumpkin seeds, toss them with a teaspoon of maple syrup before adding them to the butter and brown sugar. Ensure the bananas are very ripe for the best sweetness and moisture in the cake. Let the cake cool completely in the pan before slicing and serving. This allows the flavors to meld and the cake to firm up. This cake can be stored in an airtight container at room temperature for up to 3 days.
Banana Sweet Potato Cake
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PREP TIME15 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 50 mins
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SERVING12 People
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VIEWS12
A symphony of autumnal flavors! This Banana Sweet Potato Cake is a moist, delectable treat where the sweetness of ripe bananas dances with the earthy notes of sweet potato, all studded with crunchy candied pumpkin seeds and plump golden raisins.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol62 mg
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Fiber3 g
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Protein5 g
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Saturated Fat8 g
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Sodium159 mg
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Sugar36 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 5x8-inch baking dish. (5 minutes)
02
Step
25 mins
Place sweet potato chunks into a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer gently until tender, about 20 minutes. Drain thoroughly and mash sweet potato until smooth, ensuring no lumps remain. (25 minutes)
03
Step
10 mins
In a large bowl, sift together the all-purpose flour, white sugar, and baking powder to ensure a light and airy texture. In a separate large bowl, whisk together the eggs and vanilla extract until well combined and slightly frothy. (10 minutes)
04
Step
10 mins
In a medium saucepan over medium heat, melt the butter. Add the pumpkin seeds and brown sugar to the melted butter and cook, stirring constantly, until the brown sugar is completely melted and the pumpkin seeds are lightly toasted, about 1 to 2 minutes. Stir in the mashed bananas and mashed sweet potato. Remove from heat and allow to cool slightly. (10 minutes)
05
Step
10 mins
Gradually stir the banana-sweet potato mixture into the egg mixture until well combined. Gently pour the banana-egg mixture into the flour mixture and stir until just combined; be careful not to overmix. Fold in the golden raisins. (10 minutes)
06
Step
1 hrs
Pour the batter into the prepared baking dish, spreading evenly. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. If the top begins to brown too quickly, tent with foil during the last 15-20 minutes of baking. (1 hour)
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RECIPE REVIEWS
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Please Rate
Meaghan Heidenreich
Jun 30, 2025This cake is a revelation! The combination of banana and sweet potato is genius. It's incredibly moist and flavorful.
Rocio Macgyver
Jun 25, 2025I was skeptical about the sweet potato, but it adds such a lovely depth of flavor. Will make again!
Joanie Bogisich
Jun 12, 2025Easy to follow recipe, and the results were fantastic. A comforting and delicious cake.
Braxton Douglas
Jun 12, 2025I added chopped walnuts for extra crunch, and it was amazing! Definitely a new favorite.
Francisco Hansen
May 31, 2025My family devoured this cake in one sitting. The candied pumpkin seeds are the perfect touch.