Share this recipe

Steve Grant Maze Icon 01

Follow Steve Grant Health

Serves 10

Butternut Squash banana bread (serves 10)

Butternut squash or pumpkin can be used here. It’s so sweet that it’s a great addition to banana bread.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

Have you ever thought about getting professional support to achieve your health and performance goals? We have an incredible team of registered nutrition, lifestyle, and functional medicine practitioners working out of our clinic in Marylebone, London and online ready to help you make that change.