Guess what I got for Easter?
A KitchenAid stand mixer!! Yes, for Easter. My man is full of surprises, and decided to take me on an Easter egg hunt to find it. Not your normal Easter egg hunt though. I had to solve a clue that lead me to the next clue, and so on. Here are some examples of the clues I got:
CLUE: The wavelength of light between 300 MHz and 300 GHz.
The next clue was in the microwave, and yes, I had to Google this answer.
CLUE: “Turns out they were all dead the whole time…”
The next clue was in the DVD box.
CLUE: “What ingredient fo all of these recipes have in common? 1. Jamie Oliver’s Crunchy
Garlic Chicken, 2. Joy The Baker’s Chocolate Peanut Butter Ball Cookies and 3. Pioneer Woman’s Fancy Mac & Cheese”.
The next clue was in the flour bag.
As you can tell, this hunt wasn’t easy. I EARNED that stand mixer! Not only did I have to use the internet for half the clues, but each clue came with an envelope with a letter on it, and I had to “unscramble” the words at the end. It ended up saying “My Closet”. The stand mixer was waiting for me in there. HURRAY!!
So naturally I baked in the stand mixer the next day, and can’t believe how easy it is to use! I’m in love with a machine…I’ve heard warnings of this happening.
I made bread. Are you as obsessed with banana bread as I am? I can’t get enough of the stuff and I love trying new combinations of flavours with it. This is certainly a new favorite of mine. It’s filled with bananas and sweet potato puree that meld together like a puzzle piece. Who knew these two were meant for each other? I dig it.
To begin, make your sweet potato puree.
Make your batter…
And pour the batter into the loaf pan.
Bake the bread for 1 hour 20 minutes or until a skewer comes out clean.
- 1 large sweet potato
- 1 cup (about 2-3) mashed ripe bananas
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 1/2 tsp ground ginger
- 1/4 cup milk
- Preheat oven to 350 degrees F.
- Prick the sweet potato with a fork, wrap in foil and roast for about 1 hour until soft. After the sweet potato is cooked, let it cool for about 20 minutes. Peel the sweet potato and place it into a food processor. Process until smooth and has the consistency of canned pumpkin.
- Turn the oven temperature down to 325 degrees F. Spray a 9x5-inch loaf pan with baking spray. Set aside.
- In a large bowl, or the bowl of a standing mixer, beat together the banana and sweet potato until smooth and fluffy. Add the sugar and oil and beat together until combined. Add the eggs and vanilla and beat until fully incorporated.
- In a separate bowl, whisk together all of the dry ingredients. Add the dry ingredients to the sweet potato and banana mixture and and combine into a batter with a rubber spatula. Add the milk and mix in.
- Pour the batter into the loaf pan. Bake the bread for 1 hour 20 minutes or until a skewer comes out clean.
- Slice and Enjoy!
Recipe adapted from Heather Christo