Serves
10
Butternut Squash Banana Bread
Butternut squash or pumpkin can be used here. It’s so sweet that it’s a great addition to banana bread.
Ingredients
- 2 ripe bananas (320g)
- 2 medium eggs
- 3 tbsp coconut oil
- 90g maple syrup
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 180ml almond milk (or any milk)
- 160g ground almonds
- 210g gluten-free flour
- 100g oats
- 170g blended cooked butternut squash
Directions
- Preheat oven to 180°C.
- Line a bread tin with baking paper.
- In a large bowl, mash the bananas and then add the eggs, coconut oil, maple syrup, baking powder, salt, cinnamon, nutmeg, and milk. Mix well.
- Add the ground almonds, flour, and oats and mix together well.
- Pour half of this batter into the loaf tin.
- Add the butternut squash puree to the remaining batter and mix well, adding to the loaf pan and then use a knife to gently swirl the two together.
- Bake in the oven for 60-90 minutes until golden brown or when a knife is inserted into the middle, it comes out clean.
- Let it cool on the side in the tin for 10 minutes and then remove the cake and leave to cool completely on a wire rack.
- Kcal: 3165
- Protein: 76g
- Fats: 149g
- Carbs: 359g
- Fibre: 40g
- Cake: Whole cake
