I may be done with banana bread. For a little while, anyway. We just need a break from each other. I may just be tired of the avalanche of bananas each time I try to locate something in the freezer. And in the fall, I do love the idea of baking with squash and sweet potatoes. And I always get this sense that I’m somehow taking care of everybody when I have a loaf baking in the oven.
Let’s keep that illusion going.
This is – yes – more of a cake. It’s dense and moist, and crackly on top. Somehow baking it in a loaf pan makes it seem more suitable for breakfast and snacking, but if you baked it in layers and slathered it with cream cheese frosting, you’d have yourself a pretty substantial cake. I cut back on the sugar, but it’s still pretty sweet. I’m quite sure, however, that most coffee shop baking is loaded with the good stuff – butter, sugar, oil – ignorance is bliss, right?
Oh hey! You can totally make this with grated raw winter squash – like butternut or pumpkin – in place of the sweet potato, too.