It’s been a while since my last post as I’ve been on holiday, but I kept my eyes peeled for baking inspiration on my travels! I saw a few bakes which I’m looking forward to trying and sharing on here.
Now banana bread is a good classic and this recipe is a healthier version so we can enjoy it all the more! It’s ever so quick to whip up so I encourage you to try it, you could even swap the Squash for Pumpkin as Halloween is coming up next month.
Take a look on the Vegetables Page for the nutritional information on Butternut Squash, like so many other vegetables it’s packed with goodness. Bananas also have many health benefits including aiding cardiovascular health, helping with digestion and they have even been found to boost athletic performance due to the unique mix of vitamins and minerals they contain.
90 g banana
2 small eggs
90 g demerara sugar
100 g butternut squash
140 g white rice flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp mixed spice
Line the tin (I used an 18 x 5 x 8 bread tin) and set the oven to 180ºC
Peel the banana (remember to weigh what you have left over once peeled!) and place in to a bowl, mush this up with a fork.
Leave the bananas to one side and whizz up the eggs and sugar in a separate bowl. Keep mixing until light and creamy.
Add the mashed banana to the wet mixture and stir in.
Leave the wet mixture to one side and prepare the butternut squash to be grated. I grated it on a fine setting for this bake. Remember to re-weigh the butternut squash after you have grated it!
Fold the grated butternut squash in to the wet mixture.
In a separate bowl mix together the flour, baking powder, cinnamon and mixed spice. Then fold this in to the wet mixture. Once it is fully incorporated pop it in to the prepared tin.
Put it in the oven and check after 30 minutes – my one needed about 35 minutes in the end.
Then you have this delicious, gluten-free, fat-free bake to enjoy!
Happy Baking x