My kids love banana bread and I have a great recipe from my Aunt Diana that I make all the time. (http://www.maiamingdesigns.com/blog/tag/banana%20bread)

However, we run out of bananas all the time because my youngest eats them faster than a troupe of monkeys. I was all set to make banana bread one day when the bananas disappeared, so I looked to see what could be substituted — and found a butternut squash! I was very pleased with how moist and tasty my bread turned out with the simple substitution of butternut squash instead of bananas, and pumpkin seeds instead of walnuts!

 Moist and delicious and served on a porcelain EVA plate! Available at: http://etsy.me/2gUtKgu

INGREDIENTS:

1/2 cup or 1 stick of butter (~125 g.) at room temperature

1 cup sugar (or slightly less)

1 small butternut squash or half of a larger one

2 eggs

1/2 cup flour

1/2 cup whole wheat flour

(you can also use a full cup of either flour instead of mixing the white + whole wheat)

1/2 teaspoon salt

1 teaspoon baking soda

1/4 cup oatmeal

1 cup toasted pumpkin seeds

Preheat oven to 350º F (175º C)

Peel and cut the butternut squash into cubes and steam until soft.

Blend the cooked squash into a purée and let cool.

Cream the butter, sugar and eggs together, then add the squash purée (~ 4-5 cups).

Add the flour, soda, oatmeal and most of the pumpkin seeds (save some to sprinkle on top of bread) and mix well.

Grease 3 rectangular mini-loaf tins with cooking oil.

Pour the batter into three equal portions in each tin.

Sprinkle the tops of each loaf with pumpkin seeds.

Bake in oven for 30 minutes.

You can test to see if the center is baked with a toothpick. The top should be browned with a nice muffin-like crust.

Serve warm with tea!

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