Sweet Potato-Banana Bread with Praline Icing
rec.food.recipes/Robert & Keri Cathey/2000
Makes 2 loaves

3/4 cup oil
4 eggs
3 ripe bananas
2 medium sweet potatoes, cooked and pureed
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
3 1/2 cup white flour
1 1/2 cup whole wheat flour
2 cup sugar
2/3 cup milk with 2 tsp. vinegar
1 cup pecans, roasted

PRALINE ICING:
1/2 cup brown sugar
2 Tbsp. unsalted butter
1 cup roasted pecans
4 cup confectioners' sugar
1/4 cup water

Roast pecans in oven for 8 minutes at 350 degrees. Cool.

Blend oil, eggs, banana and sweet potato puree in a large bowl on high for 2 minutes. Add salt, baking soda, white flour, cinnamon and ginger. Blend well. Add milk and vinegar, blend. Add the whole wheat flour and roasted pecans. Pour into 2 loaf pans.

Bake at 350 degrees for 45 minutes.

Praline Icing:
Cook brown sugar until melted over medium heat. Add butter, cook 2 minutes. Add pecans and remove heat. Cool in bowl.

Add confectioners' sugar and half of water, blend. Add more water as needed to make a thin icing.

Remove bread from pan while hot and ice the sweet potato-banana bread. Cool and enjoy.