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Butternut Squash Banana Bread


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  • 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

Description

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!


Ingredients

Scale
  • 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

Instructions

  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.

Notes

  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