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Banana Butternut Squash Bread

This unique pairing of ingredients makes this Banana Butternut Squash Bread both refreshing and decadent.

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Hello and happy LAST SUNDAY OF AUGUST…. I literally can not believe we are here. I am beyond forlorn that summer is coming to a close. This has been a summer for the books hasn’t it? We made a point to do some things, go some places and see some people and the weather has been divine. I know begging summer to stay wont help so I decided this week to start to lean into fall. I have been playing with butternut squash recipes and have come up with a WINNER.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Banana Butternut Squash Bread

This unique pairing of ingredients makes this Banana Butternut Squash Bread both refreshing and decadent.
5 from 1 vote
Print Pin Rate
Servings: 1 loaf
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

Equipment

Ingredients

  • 2 flax eggs (or regular eggs)
  • ½ cup butternut squash puree (heaping)
  • 4 bananas (3 mashed, 1 sliced for top)
  • 4 tsp baking powder
  • ½ cup coconut sugar any sugar will work
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 3 tbsp olive oil
  • 2 cups gluten-free flour
  • 1 tsp Xanthan gum (omit if flour already has it)
  • ½ cup chopped walnuts
  • ½ cup chocolate chips (optional)
  • sprinkle maldon sea salt (optional)
US Customary - Metric

Instructions

  • Preheat the oven to 350. Grease the loaf pan and place a sling of parchment paper in the middle for easy removal.
  • In a large bowl make flax eggs. Whisk and set aside for 10 minutes to gel. If you are using eggs, add them to a bowl and whisk. Add bananas and mash well until no lumps remain. Whisk in squash purée, olive oil and vanilla. Add sugar, baking powder, xanthan gum, salt, cinnamon and pumpkin pie spice and whisk to combine.
  • Finally, fold in flour and mix until no dry ingredients remains. Add in chocolate chips and walnuts. Transfer batter in loaf pan and smooth top with spatula. Sprinkle more walnuts and chocolate chips evenly over the top. Slice your 4th banana in half and press into batter (optional).
  • Place in a preheated oven and bake for 45-50 minutes until a toothpick comes out clean. Sprinkle with Maldon sea salt (optional) to finish. Transfer to a wire rack and allow it to cool in the pan for 10 minutes. Remove it from the pan using the parchment paper sling. Wait for it to cool completely before slicing.

Nutrition

Serving: 1loaf | Calories: 2853kcal | Carbohydrates: 441g | Protein: 43g | Fat: 124g | Saturated Fat: 27g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 39g | Sodium: 3119mg | Potassium: 2649mg | Fiber: 51g | Sugar: 173g | Vitamin A: 7766IU | Vitamin C: 57mg | Calcium: 1365mg | Iron: 16mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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