Banana bread with squash

Name: Banana bread with squash
Prep time: 20 min
Total time: 120 min
Yield: 10
Ingredients: 100 g wholegrain oat flour; 50 g rice flour; 80 g ground almonds; 120 g coconut palm sugar; ½ tsp baking powder; ½ tsp sodium bicarbonate; 3 eggs; 1 ½ dl almond drink; 1 Butternut squash; 2 ripe bananas; 80 g coconut oil; 1 tsp apple vinegar; 1 ½ tsp cinnamon; ½ tsp ginger powder; ½ tsp nutmeg; ¼ tsp ground cloves; ¼ tsp gingerbread spice

desserts winter winter

Total: 2 hr | Active: 20 min.

vegetarian, lactose-free

379 Likes

Banana bread with an autumn twist! This aromatic recipe is soft and fluffy and perfect for any season. You can enjoy it at any time of the day and it will not only warm your tummy but is also good for your soul.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 10 pieces

Squash
1	Butternut squash (approx. 600 g)

Batter
2	ripe bananas, crushed
3	eggs
1 ½ dl	almond drink
80 g	coconut oil, melted
1 tsp	apple vinegar

100 g	wholegrain oat flour
50 g	rice flour
80 g	ground almonds
120 g	coconut palm sugar
1 ½ tsp	cinnamon
½ tsp	ginger powder
½ tsp	nutmeg
¼ tsp	ground cloves
¼ tsp	gingerbread spice
½ tsp	baking powder
½ tsp	sodium bicarbonate

How it's done

Squash

Place the unpeeled squash on a baking tray lined with baking paper.

To roast

Approx. 45 mins. in the centre of an oven preheated to 220 °C. Remove the squash, allow to cool slightly, reduce the oven temperature to 180 °C. Halve the squash, scoop out 150 g of the flesh, place in a bowl, mash with a fork (see tip).

Batter

Add the bananas and eggs to the squash puree, mix well using the whisk on a mixer, mix in the almond drink, oil and vinegar.

In a bowl, mix the oat flour with all the other ingredients up to and including the baking soda, mix into the squash and banana mixture. Transfer the batter to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Cover the banana bread with foil.

To finish baking

Bake for a further 15 mins. Remove from the oven, leave to cool on a rack for approx. 30 mins. Remove the banana bread from the tin, serve lukewarm or cold.

Show complete recipe