Comforting, sweet, and satisfying, this whole wheat butternut squash banana bread packs in fruits AND vegetables, whole grains, and nuts for a nutrient-packed breakfast or snack.I totally dropped the ball on quick breads Recipe Redux theme last month. I had the best intentions and even bought all the ingredients for the recipe but it snuck up on me and to preserve my sanity (and my Friday night), I decided not to force the recipe and knew that I would get to it in good time.
Well, good time it did take. The first loaf was meh. It was too moist and almost looked undercooked. Plus, I realized my baking powder was expired so the loaf didn’t rise at all. In fact, I think it actually sunk in a little (insert embarrassed emoji face here).
But it’s all good because the second batch turned out BOMB DOT COM. Like want to stuff my face in the entire loaf bomb dot com.
I made a whole wheat butternut squash banana bread. For three reasons:
- Whole grains or no grains.
- Pumpkin’s been done before….many times.
- Banana bread is the best bread.
Do you agree that banana bread is the best? It reminds me of my childhood because I remember it was one of my favorite things to help bake when I was growing up. Anytime there were ripe bananas in the fruit basket, you knew what was about to go down in the Lydon household.
And truth be told, I don’t make it all that often anymore. Probably because now anytime I have ripe bananas, they get quickly sliced and stored in a Ziploc in the freezer for smoothies. Smoothies: 500. Banana Bread:
But I think this unfair ripe banana competition is about to change course because now I have a recipe that’s much healthier, made with whole grains, nuts, unrefined sweeteners, and SQUASH! And butternut squash is packed with vitamins A and C, fiber, potassium, and magnesium.
Just like you can’t taste zucchini in zucchini bread, you can’t really taste the squash in squash banana bread. So all you squash haters out there can rejoice.
This bread is perfect slightly warmed with melted butter or covered with a slab of peanut butter. It makes for a delicious snack or comforting breakfast and pairs perfectly with a piping hot cup of coffee or breakfast tea.
And since the holidays are upon us, this bread would make for a delicious DIY holiday gift too!Print
- 1 cup mashed banana (about two–three ripe bananas)
- 1 cup butternut squash puree*
- 2 eggs
- 1/2 cup coconut oil plus extra for greasing pan
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole-wheat flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup toasted chopped walnuts, divided
- Extra coconut oil for greasing loaf pan
- Preheat oven to 350 degrees F. Lightly grease a 9×5 bread pan with coconut oil.
- In a medium bowl, whisk banana, squash, eggs, oil, and vanilla until combined.
- In a large bowl, mix together flour, baking powder, baking soda, sugar, pumpkin pie spice and 1/2 cup walnuts.
- Transfer wet ingredients to the dry and mix until just combined.
- Pour batter into loaf pan and sprinkle 1/4 cup walnuts over top. Bake for 60-70 minutes, or until toothpick inserted into center of loaf comes out clean.
- Let cool for about 10 minutes in pan and then transfer to a wire rack to finish cooling.
You can buy canned butternut squash puree or make your own puree by cutting a butternut squash in half lengthwise, removing seeds, brushing with olive oil and roasting at 400 degrees F, flesh side up, for 25-35 minutes, or until tender. Then scoop out the flesh of the squash and transfer to a blender or food processor to puree.
Tell me, have you ever tried butternut squash puree in a bread before?