Butternut Squash Coconut Banana Bread {Paleo, Low-Sugar, Egg, Nut, Grain Free}

Butternut Squash Coconut Banana Bread {Paleo, Low-Sugar, Egg, Nut, Grain Free}

I'm obsessed with squash. All squashes. 

butternutsquashpaleobread.jpg

I've stuffed a butternut squash, and now I've mashed it and made it into a bread. I'm telling you, squashes are exceptionally versatile vegetables. They can be sweet in baked goods or savory and cooked just about any way. At the moment, butternut has to be my favorite. I've heard fabulous things about delicata and kabocha squash, but I haven't gotten my hands on one yet to try. I can't wait to do so and see what I can create with them, I'm thinking roasted multiple ways! 

Anyway...back to the recipe. I was really really really craving a ready, healthy loaf the other day, and thought hmmm... maybe I'll make my own! I was thinking banana bread...but then I thought no, I want something less sweet, I think. Then I thought zucchini bread. Didn't have any zucchinis. What I did have, though, was a butternut squash. So I sliced it up and steamed it and got cooking.

Let me preface the recipe by saying that I don't usually cook up Paleo breads, cookies, muffins, cakes all too much -- only because I find they are heavily nut based which ends up hurting my digestive system. Something about the cooked nuts does not agree with my system. That and I usually devour 90% of whatever I make that day, not so balanced I must admit. But, I love experimenting with new recipes and switching things up so I thought I'd give it a try!  

Look at that unintentional "falling off the bone" texture!

Look at that unintentional "falling off the bone" texture!

This loaf is the perfect mix between a sweet bread (think banana bread) and a normal savory loaf (though definitely not bland sandwich bread). Its not sweetened, aside from one banana, but it doesn't have any herbs or spices in it. This makes for a versatile bread that you can enjoy any time of day for any meal! 

Its grain free, gluten free, nut free, egg free, soy free, added sugar free, and dairy free. So what could possibly be left? A whole lot of squash, coconut and other goodies. It's incredibly moist (almost 'falls off the bone') and has a subtle flavor that is perfectly enhanced with warm ghee meted on top. Let's get to it: 

What You'll Need: 

  • 1 1/2 cups butternut squash (steamed and mashed/pureed)
  • 1 banana 
  • 1 cup coconut flour 
  • 2 tablespoons flaxseed + 6 tbsp water
  • 1/3 cup coconut oil (or ghee), melted. 
  • 2 tsp. baking powder
  • 1 tbsp. cinnamon 
  • 1 tsp. ginger 
  • 1/2 tsp. salt 
  • 1 tsp. vanilla extract

What to do:

  1. Preheat oven to 200C/375F and line a loaf pan with coconut oil or ghee 
  2. Place the flaxseed and water in a cup, stir, and place in the refrigerator for 15 minutes to gelatinize (this will act as a pseudo-egg)
  3. In a large bowl, mash the banana with a fork. 
  4. Add the butternut squash puree, coconut oil, to the banana and incorporate. 
  5. Add in the flaxseed/water mixture.
  6. In a small bowl, mix together the dry ingredients. 
  7. Slowly incorporate the dry ingredients to the wet ingredients until smooth throughout. 
  8. Spoon the batter into the greased loaf pan (you may have to use a spoon to spread the thick batter evenly)
  9. Bake in the oven for 25 minutes or until the top is golden brown 
  10. Let the loaf cool for at least 30 minutes before slicing 

I found this loaf to be delicious when served warm with some ghee, but I also toasted up a slice in the oven and smashed some avocado and sea salt on top. DELISH. Because this loaf is so versatile and adaptable, feel free to add whatever you want to it and serve it as you desire. It's delicious any way! 

Loving the fall themed recipes, but now that its November, it may be time to experiment with some holiday ingredients and flavors! I love the holiday season and can't wait to bring it to the blog! 

Talk soon! Amylou 

 

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