Brown Sugar Cinnamon Banana Potato Bread

I think I was doing this to myself with stress. I can be such an asshole. I will try to write about it, but I can’t make any promises.

Anyway, I woke up this morning…joyful. Now, I don’t use that word lightly, but I truly feel absolutely amazing today. I looked at Ian and I smiled. I helped my parents pack up and I was happy. I watched the cats play fighting and I got the warm fuzzies. It’s freakish.

But I am embracing it. And so I give you brown sugar cinnamon banana potato bread. That’s a mouthful, maybe I should just go with banana potato bread.

I’ve been planning to make a banana bread for weeks now, but haven’t. Today was the day, but also the day to use leftovers, hence the potato. It seemed like a good idea at the time, and it worked out well.

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about 1 cup ripe banana
about 1 cup mashed potato
1/4 cup butter, softened
1 egg
1 1/2 tsp vanilla
1 tsp cinnamon
1/3 cup brown sugar
1/3 cup white sugar
1 1/2 tsp baking powder
1 1/2 cup flour
1/4 tsp salt

Cinnamon sugar mix for topping

Preheat oven to 350°. In a large bowl, mash together bananas, potato, butter, and egg until well combined. Add remaining ingredients, mixing after each. You may need more or less flour, depending on the amount of banana and potato. It should finish slightly thicker than cake batter. Scrape out into a greased 8×4 loaf pan and tap to settle. Sprinkle about 2 tsp cinnamon sugar mixture on top, and bake 50-60 minutes, or until golden and a knife in the center comes out clean. Cool in pan for ten minutes, then turn out on rack to completely cool.


Potato Bread

I don’t know about you, but I think potatoes, bread, and baking are all pretty darn awesome. See, I remembered that I promised something awesome today!

Tonight we’re having a peppercorn pork roast, and I had some good slightly garlicky mashed potatoes leftover. We haven’t had potato bread in a while, so here we go!

The first time I make something new, I look around until I find a recipe that sounds good. Sometimes I make it that way the first time, sometimes not. The first time I made potato bread, I used this recipe. It’s a pretty easy recipe, and I had good results with it.

I am, however, completely unable to make the same bread recipe twice. I tweak every single time. The only thing that stays the same is that I never add salt to yeast dough. I find I get a better rise without it.

The mashed potatoes I’m using were mashed with cream cheese, butter, cheddar cheese, and a little bit of Papa John’s garlic butter, because that has been lurking in the pantry for months. I love cream cheese in my mashed potatoes instead of milk, because they turn out thicker and creamier.

Now, the recipe!

  • 1 1/3 cups mashed potatoes
  • 1/4 cup butter
  • 1 Tbsp mayonnaise
  • 1 Tbsp honey
  • 2 Tbsp sugar
  • 2 1/4 tsp or 1 packet yeast
  • 1/2 cup warm water
  • about 5 cups flour
  • When I’m not making a sweet bread, I usually use mayo instead of eggs. Mostly because I love eggs, and we run out a lot. If this sounds absolutely disgusting to you, you can use one large egg instead.

    Combine the warm water and yeast in your measuring cup and set aside.

    In a large mixing bowl, combine the first three ingredients until well blended. Add honey and sugar, then the warm water/yeast mixture. Mix by hand or on low speed until combined.

    20120128-175811.jpgI got some shadows from my beaters, I didn’t drop anything funky in the batter, I swear.

    With your mixer on low speed, beat in about three cups of flour, 1/2 cup at a time, until the dough is barely sticky. Turn it out onto your floured countertop.

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    Knead in 1 1/2 to 2 cups of flour, until the dough is nice and smooth and warmed up by your hands.

    If you have a knead setting on your mixer, of course that’s fine, but I need the exercise since I’m not tossing hundreds of pizzas a day anymore. Gotta keep those arms defined!

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    Grease your large mixing bowl and put the dough back in it, turning it to grease the top. Cover with a towel and put it in a warm place to rise until doubled, about an hour.

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    Turn the dough out onto a lightly floured countertop and knead 4-5 times to get the bubbles out. This amount will fill two loaf pans, but I always bake potato bread in my favorite round casserole dish. If I could only have one dish to bake with, it would be this one. You can also shape it and bake it on a cookie sheet.

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    Cover with a towel and let rise again until doubled, about an hour.

    Preheat your oven to 350°. You can brush the top with melted butter, or you can use a beaten egg white for some shine. Cook for 40 minutes or until the loaf sounds hollow when tapped. Turn it out of the pan to cool, and enjoy!

    20120128-205811.jpgIf you’re like me, and everything has to be just so, leave your bread upside down on the rack. Then you have evenly spaced guidelines for slicing.

    20120128-205859.jpgMy oven cooks terribly unevenly, I have to turn everything around in the middle of cooking.

    20120128-224606.jpgI can’t wait for dinnertime!! And this is going to make awesome grilled cheese sandwiches tomorrow!!