Coronavirus is changing the way we live and eat in 2020. On the day I made this Banana-Sweet Potato Bread, there were 3,615 confirmed cases of Covid-19 in New York City. In Brooklyn, where I now live, there were more reported cases of the virus than in Japan or all of Canada. On this day all of California was ordered to shelter in place. While the New York state government hasn’t yet mandated a quarantine, I have been proactive about caring for my health and the health of my community by staying inside as much as possible.
My pantry preparedness and my cooking skills bring me some relief in this time of social distancing. I stocked enough food for a 6-week shutdown before the shelves in my neighborhood were depleted. However, my ability to last through these uncertain times is dependent upon wasting nothing. These are 4 things I’m doing to reduce waste during Coronavirus:
- Find clever ways to still eat fruit and vegetables that are a little past their prime
- Transform perishable goods into foods that will stay fresh longer or can be preserved in the fridge and freezer
- Learn new ingredient substitutions to empower recipes even with scarce ingredients
- Create foods that will bring joy and comfort to my home
Out of a need for normalcy and cheer in my day, I made this Banana-Sweet Potato Bread. Checking those boxes to reduce waste, I used black bananas that had been waiting far too long. Since I didn’t have enough banana, I added sweet potato from my pantry and discovered a delicious new flavor combination. I also used the last of my brown sugar and substituted in some white sugar. I expect the cake/bread will keep well on my counter for about a week, but I could also extend its life in the fridge or freezer. To be honest, I can’t wait until it goes a little stale and I can warm a slice in the toaster and spread butter on it!
Necessity is the mother of invention and delicious recipes. With a positive outlook and responsible behaviors, we will survive Quarantine cooking and survive this pandemic. I hope you and your loved ones are safe, healthy and happy. <3
Banana-Sweet Potato Bread
Ingredients
- 1 1/3 cups overripe bananas mashed
- 1 lb sweet potatoes
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter room temperature
- 3/4 cup brown sugar
- 2 eggs beaten
- 2 Tbsp sour cream (optional)
- 1/4 cup walnuts chopped (optional)
Instructions
- Pierce sweet potatoes all over with a fork. Microwave on high for 6 minutes. Press potatoes to see if they are soft. Add more time if firm. Remove and cool to room temperature. Once cool, peel and mash until smooth. Measure 1 cup to use for recipe. Mix with mashed banana and set aside.
- Preheat oven to 350° F. Butter a 9×5 inch loaf pan and line with parchment paper.
- Sift together flour, baking soda, cinnamon and salt in a bowl. Set aside.
- Cream butter and sugar in the bowl of your mixer. Add eggs, mashed banana, mashed sweet potato, and sour cream (if using) and beat until well combined. Pour in flour mixture and mix until just combined. Pour into prepared pan. Top with walnuts (optional).
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing. Store in an airtight container.
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