A satisfying banana bread with added moisture and flavour courtesy of the butternut squash. Either serve it alone or spread it with butter if preferred.
That said, the recipe itself is dairy-free, as well as nut-free and legume-free. You could even replace the egg with a chia egg for a vegan option.
My husband randomly bought a butternut squash before the lockdown, and it needed using, as did a handful of blackening bananas. The kids are always all too happy to help me bake, especially with the guarantee of sweet treats for pudding – an all round Easter holiday win!
- Half a butternut squash, cooked and mashed (I slow cooked this the day before, just chuck it in on high for 4 hours on its own – perfection)
- 2 mashed ripe bananas
- 275g plain flour
- 125g caster sugar
- 2 teaspoons baking powder
- 150ml vegetable oil
- 1 egg
- Preheat oven to 180 degrees.
- Line a loaf tin with greaseproof paper.
- In a large bowl, mix together your mashed bananas and mashed butternut squash.
- Meanwhile, stir together sugar, oil and egg in a separate bowl, then fold into the banana and butternut squash mix.
- In another bowl, combine flour and baking powder.
- Combine the two bowls of ingredients, stirring well.
- Pour the mixture into the lined loaf tin.
- Bake for 50-60 minutes.
- Leave to cool for 10 minutes before serving.