Butternut Squash Banana Bread Recipes

BUTTERNUT SQUASH BANANA BREAD

Butternut Squash Banana Bread image

Quick and easy healthy banana bread made with butternut squash! This whole-wheat butternut squash banana bread is the perfect compliment to a breakfast or a satisfying snack!

Provided by Kara @ The Foodie Dietitian

Categories Bread

Time 1h10m

Number Of Ingredients 12

Ingredients

2-3 ripe bananas (1 cup mashed banana)
1 cup butternut squash puree*
2 eggs
1/2 cup coconut oil plus extra for greasing pan
1 teaspoon vanilla extract
2 cups white whole-wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
3/4 cup toasted chopped walnuts, divided

Steps:

Preheat oven to 350 degrees F. Lightly grease a 9×5 bread pan with coconut oil.
In a medium bowl, whisk mashed banana, squash puree, eggs, oil, and vanilla until combined.
In a large bowl, mix together flour, baking powder, baking soda, salt, sugar, pumpkin pie spice and 1/2 cup walnuts.
Transfer wet ingredients to the dry and mix until just combined.
Pour batter into loaf pan and sprinkle remaining 1/4 cup walnuts over top. Bake until toothpick inserted into center of loaf comes out clean, about 55-65 minutes.
Let cool for about 10 minutes in pan and then transfer to a wire rack to finish cooling.

BUTTERNUT SQUASH BREAD

Butternut Squash Bread image

"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."

Provided by Taste of Home

Time 50m

Yield 3 loaves.

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/4 cups mashed cooked butternut squash
1 cup warm whole milk (110° to 115°)
2 large eggs, beaten
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon salt
7 to 7-1/2 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

AUTUMN SPICED BUTTERNUT SQUASH BREAD

Autumn Spiced Butternut Squash Bread image

This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

Provided by BOLTONLANE

Categories Bread Quick Bread Recipes

Time 2h15m

Yield 20

Number Of Ingredients 13

Ingredients

2 ⅔ cups white sugar
⅔ cup shortening
2 cups pureed cooked butternut squash
4 eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
⅔ cup chopped walnuts
⅔ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g

WINTER SQUASH BANANA BREAD

Winter Squash Banana Bread image

"I modified my usual recipe when I couldn't find any zucchini at the grocery store," relates Violet Rundels of Waverly, Ohio. "I used cooked squash from the freezer section instead, along with bananas. My family loves this bread."

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground allspice
1-1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup canola oil
2 teaspoons vanilla extract
1 cup frozen cooked winter squash, thawed
1 cup mashed ripe bananas (about 2 medium)
1 cup chopped walnuts

Steps:

In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder and salt. In another bowl, beat the eggs, oil and vanilla; add squash and bananas. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

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