Whole Wheat Butternut Squash Banana Bread

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  • 1 cup mashed banana (about twothree 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


  1. Preheat oven to 350 degrees F. Lightly grease a 9×5 bread pan with coconut oil.
  2. In a medium bowl, whisk banana, squash, eggs, oil, and vanilla until combined.
  3. In a large bowl, mix together flour, baking powder, baking soda, 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 1/4 cup walnuts over top. Bake for 60-70 minutes, or until toothpick inserted into center of loaf comes out clean.
  6. 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.