clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Butternut Squash Banana Bread

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian


Quick and easy healthy banana bread made with butternut squash! This whole-wheat butternut squash banana bread is the perfect compliment to a breakfast or a satisfying snack!



  • 23 ripe bananas (1 cup mashed banana)
  • 1 cup butternut squash puree*
  • 2 eggs
  • 1/2 cup coconut oil plus extra for greasing pan
  • 1 teaspoon vanilla extract
  • 2 cups white whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 cup toasted chopped walnuts, divided


  1. Preheat oven to 350 degrees F. Lightly grease a 9×5 bread pan with coconut oil.
  2. In a medium bowl, whisk mashed banana, squash puree, eggs, oil, and vanilla until combined.
  3. In a large bowl, mix together flour, baking powder, baking soda, salt, sugar, pumpkin pie spice and 1/2 cup walnuts.
  4. Transfer wet ingredients to the dry and mix until just combined.
  5. Pour batter into loaf pan and sprinkle remaining 1/4 cup walnuts over top. Bake until toothpick inserted into center of loaf comes out clean, about 55-65 minutes.
  6. Let cool for about 10 minutes in pan and then transfer to a wire rack to finish cooling.


  1. 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, until tender, about 25-35 minutes. Then scoop out the flesh of the squash and transfer to a food processor or high speed blender to puree. Or, roast precut butternut squash cubes tossed with 1 tablespoon olive oil at 375 degrees F until tender, about 35-40 minutes. Then transfer roasted cubes to a food processor or blender to puree.
  2. To toast walnuts, bake at 350 degrees F for 10 minutes or cook on stovetop over medium heat until fragrant, about 4-5 minutes.
  3. Do not over mix the batter! Stir wet ingredients into dry until just combined.
  4. If you can’t find pumpkin pie spice, I’d suggest using 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger instead.
  • Category: Bread
  • Method: Baking
  • Cuisine: Fall

Keywords: butternut squash banana bread, butternut squash bread, fall banana bread, whole wheat butternut squash banana bread