When banana bread puts on it’s favorite fall sweater and scarf and goes outside to play in all the colorful fallen leaves, this butternut squash banana bread is created.
Too far? I mean, it’s my first fall in Dallas and I’m anticipating lots of red and orange leaves with a crisp in the air.
Fall in Florida looks pretty much just like Summer, Spring and Winter. It’s hot and sticky, the trees are green and the pumpkins are cut and placed atop haystacks at a church. Everyone orders hot Pumpkin Spice Lattes just to blast the a/c so they can enjoy them and feel seasonal.
I hope Dallas knows how high my expectations are. The weather recently dipped to the 70’s and my anticipation is growing. I’ve lined up all my boots and can’t wait to bundle up in sweaters for a few months.
This butternut squash banana bread might be at the top of my list for seasonal successes though. Everyone loves a good banana bread, it’s pretty much a classic. I roasted up a small butternut squash, drizzled Wedderspoon Raw Manuka Honey, sprinkled in some cinnamon and ginger, and topped my loaf with tons of nuts and seeds to bring on all the cozy feels.
Wedderspoon Manuka Honey is sourced from New Zealand’s North and South Islands.
Their beekeeping partners tend to and transport the hives for harvest.
The honey is produced using a raw creaming process to maintain all of the naturally-occurring beneficial wellness properties inherent in this unique functional food.
Plus, all of their Manuka Honeys are free of antibiotics, glyphosate and pesticides!
You can’t really say for the same for the stuff you find in a squeezable bear, if you know what I mean.
Not only is Wedderspoon Manuka Honey my go-to for baking, but also for teas, cheese plates and face masks. I love how thick and creamy the consistency is and their new squeezable bottle is PERFECT for drizzling on toast, oatmeal, waffles and yogurt.
It provides just the right amount of sweetness for this delicious bread. I can’t wait to re-make it for Thanksgiving to share with my family!
One more note about this recipe is in regards to the oat flour. I do not keep oat flour on hand in my kitchen. Justin eats so much oatmeal that it just doesn’t make sense! We are always fully stocked on rolled oats and I blend them thoroughly to create my oat flour. 1 1/2 c rolled oats = 1 1/2 c oat flour.
Feel free to mix it up with your toppings. I covered my loaf pan with walnuts, pecans, almonds, pumpkin seeds and raisins. YUM. I bet it would be quite delicious with some chocolate chunks too. You can never go wrong with chocolate.
So eat it from the loaf pan, slather a slice in yogurt, nut butter, just dig on in my friends.
BUTTERNUT SQUASH BANANA BREAD
Prep time: 1 hr
Serves: 10 slices
1 small roasted butternut squash (about 1 c mashed)
1 ripe banana
1/4 c coconut oil
1 1/2 c oat flour
2 tbsp ground flaxseed
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp pink himlayan salt
2 tbsp almonds
2 tbsp walnuts
2 tbsp pecans
1 tbsp pumpkin seeds
1 tbsp raisins
- Pre-heat your oven to 375°F.
- Create your flax egg! Combine 2 tbsp ground flaxseed with 4 tbsp water and place in the refrigerator to thicken for minimum 15 minutes.
- Combine all of your dry ingredients in a large mixing bowl. You may do this by hand or choose to use a blender.
- Combine wet ingredients in a separate large mixing bowl. Don’t forget your flax egg in the refrigerator! You may mix by hand or choose to use a blender. I used a hand immersion blender.
- Mix dry ingredients into your bowl of wet ingredients.
- Slather your batter down into a well-greased loaf pan. I used coconut oil spray.
- Sprinkle on toppings; nuts, seeds, dried fruit. Gently press them down into the batter.
- Bake for 40 minutes. Let cool and devour!