Banana/Squash Bread

It’s winter: the perfect time for squash recipes. Husband wanted to cook a butternut squash, so I decided that it was a great time to make some bread (recipe from Minimalist Baker – love that blog! Go follow!) out of our leftovers the next day. And what a fabulous idea that was! Mmmmm. This bread baked up so nicely! It smells just as good, and I couldn’t wait to cut into it.

A soft, moist, delicious banana/squash bread! #fruitsohard #vegan #glutenfree #bananabread #butternutsquash

Looks good, right? It’s soooo delicious, best when it’s still warm from the oven, and a good-size loaf. One piece is a yummy breakfast, but you’ll probably want more. šŸ™‚ I’d like to think that EVERYONE would love this bread. And I bet no one would even know that there are no animal products or wheat flour in sight!

A soft, moist, delicious banana/squash bread! #fruitsohard #vegan #glutenfree #bananabread #butternutsquash

I have lots of banana bread options on the blog if you’re interested in more! Check out my banana nut muffins, apple-walnut muffins, chocolate chip muffins, and pumpkin pecan muffins, which can all be baked into a loaf!

Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. Iā€™d love to see your creations. Happy eating!

Banana/Squash Bread
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
A soft, moist, delicious banana and butternut squash bread! It's perfectly spiced and super enjoyable with some vegan butter or by itself.
Course: Breakfast, Dessert, Snack
Cuisine: Vegan | Gluten-Free
Servings: 8 -10
What you'll need:
  • 2 ripe bananas, mashed
  • 1 flax egg (1 tbsp flaxseed meal + 2 1/2 tbsp water)
  • 1/4 cup applesauce
  • 2/3 cup coconut sugar
  • 3 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • Dash nutmeg
  • 3/4 cup nondairy milk
  • 1 1/4 cup gluten-free flour
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten-free oats
  • 1/2 cup butternut squash puree
What you'll do:
  1. Preheat oven to 350 degrees F (176 C) and ready a loaf pan with nonstick spray or parchment paper.
  2. In the bowl with the mashed bananas, add flax egg through almond milk and mix until well combined.
  3. Add gluten-free flour, almond meal, and gluten-free oats and stir.
  4. Pour half of the batter into the loaf pan. Then add butternut squash puree to the remaining batter and stir. Add that to the loaf pan and use a spoon or knife to gently swirl.
  5. Bake for 1 hour 15 minutes or until golden brown and a knife inserted into the center comes out clean.
  6. Let sit in the pan for 5-10 minutes. Then remove and cool completely.
Recipe Notes

*Feel free to switch out the butternut squash with pumpkin puree or even sweet potato. I would perhaps add some chopped walnuts to this or even some nondairy chocolate chips next time!
*****Inspired by Minimalist Baker.