As I mentioned in the previous post, banana bread is a favourite in my house. I normally bake it on Sunday with Salma, it’s a nice ritual I have with my little one. Plus our weekday breakfast are set for the week (or at least till Thursday) — Moos loves to take it to work and have it with his morning coffee. This week I used roasted butternut squash instead of bananas and the result was surprising… Look at that colour — It barely lasted past Tuesday!
Monday night Moos asked me if I could make more bread with the rest of the squash. So the second loaf is baking in the oven filling the house with the smell of pumpkin spices.
Here is the recipe. I use the same ratios for the banana bread minus the ground spices. I normally use between 2-3 ripe bananas (can be frozen and thawed).
1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2-3/4 c sugar
1/2 c oil
1/4 c milk, room temp
1 egg, room temp
1/2 vanilla bean, seeds scraped
1/4 tsp cinnamon
1/8 tsp ground cloves
Pinch of nutmeg
2 c roasted butternut squash purée (or pumpkin)*
2 tbsp butter, melted
2 tbsp butter
2 tbsp flour
2 tbsp muscovado sugar
1/8 tsp salt
1. Preheat oven to 350F. Butter a loaf baking pan.
2. In a medium bowl, mix dry ingredients (flour, baking powder, salt)
3. In a large bowl mix all wet ingredients starting with sugar, oil, milk, egg, vanilla and spices. Once well incorporated mix in butternut squash and butter.
4. Add dry mix to wet mixture and fold just until combined and transfer to the baking pan.
5. In a small bowl, combine all ingredients for crumble, mix with your fingers. Crumble over the loaf and bake for 60-65 min.
This easy bread loaf is perfect for fall. Hope you enjoy it as much as we do!
* I use between 1 1/2 – 2 c of roasted butternut squash purée depending how moist the roasted squash is.