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Ingredients

1 large sweet potato, peeled and cut into chunks 1 ½ cups all-purpose flour 1 cup white sugar 1 teaspoon baking powder 2 eggs 2 teaspoons vanilla extract ¾ cup butter ½ cup pumpkin seeds ½ cup brown sugar 3 large ripe bananas, mashed ½ cup golden raisins

Nutrition Info

367.6 calories carbohydrate: 60.1 g cholesterol: 61.5 mg fat: 13.2 g fiber: 2.8 g protein: 4.5 g saturatedFat: 7.7 g servingSize: - sodium: 159.4 mg sugar: 35.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.
Place sweet potato into a large pot and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.
Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.
Melt butter in a saucepan over medium heat, cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.
Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined, stir in raisins. Pour into prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

1 cake

Sweet bananas and sweet potatoes make up this moist cake. I add candied pumpkin seeds and vanilla.