Banana Butternut Squash Bread
This unique pairing of ingredients makes this Banana Butternut Squash Bread both refreshing and decadent.
- 2 flax eggs
- ½ cup butternut squash puree (heaping)
- 3 bananas (2 mashed, 1 sliced for top)
- 4 tsp baking powder
- ½ cup coconut sugar
- ¼ tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3 tbsp pumpkin seed oil (avocado or coconut oil will work too)
- 2 cups gluten-free flour
- ½ cup chopped walnuts
- sprinkle maldon sea salt (optional)
Preheat the oven to 350. Sprinkle water into the bottom of the loaf pan and place parchment paper on top. This will help the parchment stick to the pan.
In a large bowl make flax eggs. Whisk and set aside for 10 minutes to gel. Add squash purée, and 2 bananas and mash together with a fork until no lumps remain. Add in sugar, baking powder, salt, cinnamon and pumpkin pie spice and whisk to combine.
Pour in pumpkin oil and whisk thoroughly. Finally, fold in flour and mix until no flour remains. Transfer batter in loaf pan and smooth our top with spatula. Sprinkle walnuts or pecans evenly. Slice your third banana in half and press into batter.
Place in a preheated oven and bake for 1-1 hour 15 minutes until a toothpick comes out clean. Sprinkle with Maldon sea salt (optional) to finish.