Gluten Free Butternut Squash Banana Bread

One Bowl Gluten Free Banana Bread with Butternut Squash Puree | minimalistbaker.com

Happy December! Are you ready for all that my favorite month brings? I am. Currently my Indie Holidays Pandora station is creating quite a festive ambience as I sip coffee and write this post for some seriously delicious gluten free quick bread.

Butternut Squash Puree

Since becoming friends with several gluten free eaters it’s been a personal challenge of mine to create gluten free recipes that are just as delicious as non-gluten free ones. And I’m happy to report that this simple, ONE BOWL banana bread is one of them. Hoo-ray!

Butternut Squash Banana Bread BatterGluten Free Butternut Squash Banana Bread | minimalistbaker.com

The ingredients in this loaf are simple:

Ripe bananas & butternut squash
Almond meal
Gluten free oats
Gluten free flour blend
An egg
Brown sugar
Honey
Almond milk
And a few everyday spices

Even better news? It only requires one mixing bowl. Easy, simple and delicious banana bread? Score.

Gluten Free Banana Bread with Butternut Squash

What does this gorgeous bread taste like? For starts, not gluten free at all!

It’s moist, tender and hearty
Full of sweet banana flavor
with a hint of buttery winter squash
Nutty and wholesome thanks to almonds + oats
Perfectly sweet
And absolutely perfect with a smear of butter and honey

Oh my.

Gluten Fre Butternut Squash Bread! minimalistbaker.comGluten Free Banana Bread with Butternut Squash Puree | minimalistbaker.com #glutenfree

This bread is absolutely perfect for serving to a crowd.

Book club? Yes.
Friend gathering? Yes.
Holiday party? Heck yes.
Christmas pre-game? Why not?

You get the point. This recipe is really ideal in any setting, even to bake on Sunday and have for breakfast or snacks throughout the week. Enjoy!

1 Bowl Gluten Free Banana Bread with Butternut Squash! minimalistbaker.comOne-Bowl Butternut Squash Banana Bread | #GLUTENFREE | minimalistbaker.comButternut Squash Banana Bread | GF | minimalistbaker.comButternut Squash Banana Bread | minimalistbaker.com | ONE bowl | #glutenfree

5.0 from 5 reviews

Gluten Free Butternut Squash Banana Bread
 
Prep time

Cook time

Total time

 

Gluten free banana bread swirled with butternut squash puree, just one bowl required. Hearty, healthy, moist and delicious.
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 10

Ingredients
  • 2 large ripe bananas (about 1 cup)
  • 1 egg
  • 3 Tbsp grape seed or coconut oil
  • 1/3 cup sugar
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp honey, depending on preferred sweetness (optional)
  • 3.5 tsp baking powder
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • dash nutmeg
  • 3/4 cup almond or dairy milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend
  • 1 1/4 cup gluten free oats
  • 1/2 cup + 1 Tbsp butternut squash (or pumpkin) puree* (find roasting instructions here)

Instructions
  1. Preheat oven to 350 and grease or spray a loaf pan with nonstick spray.
  2. Mash bananas in a large bowl until smooth and creamy. Then add egg through milk and whisk until well combined.
  3. Next add in gluten free flour blend, almond meal and gluten free oats and stir.
  4. Pour half of the batter into the loaf pan. Then scoop butternut squash puree into the remaining batter and stir. Add it to the loaf pan and use a spoon or knife to gently swirl.
  5. Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out clean.
  6. Let set in pan for 5-10 minutes, then gently move to a wire rack and let cool completely. Nutrition reflects 10 small slices. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.

Notes
*Adapted from the lovely, Take A Megabite.
*Sub pumpkin puree for the butternut squash puree, or just compensate with 1 more banana.
*If you aren’t gluten free, sub unbleached all purpose or whole wheat pastry flour for the gluten free flour blend.

Nutrition Information
Serving size: 1 slice Calories: 288 Fat: 11.5 g Saturated fat: 1 g Carbohydrates: 42 g Sugar: 17 g Sodium: 217 mg Fiber: 3.3 g Protein: 6 g

 

Share on Facebook139Tweet about this on Twitter13Share on Google+2Pin on Pinterest1,981Email this to someone

Want more delicious recipes straight to your inbox?

Comments

  1. says

    thanks for this recipe! i’ve also had a slew of friends going GF… and they’re always asking me what kinds of recipes they can try. i can’t wait to share this one with them… it looks great! bananas and butternut squashes are quite a pair!

  2. says

    I turned this into muffins, subbed a flax egg and agave to make it vegan, and used fig butter instead of the squash. The tin is in the oven, so I’ll let you know how it turns out! Thanks for the inspiration Dana!

  3. says

    I’m a fan of smooshing as many fruits and veggies into my meals and snacks whenever I can. Wondering if my husband would be weirded out by the addition of butternut squash to his beloved banana bread…hmmm…I suppose he doesn’t have to know ;)

  4. Lyzel says

    Hello
    I came as cross your website yesterday and made this recipe, wow!!! I substituted the squash for grated zucchini, it was incredible!!!!
    My husband and I almost ate the loaf in one day!!!
    Would adding another second egg help bind the loaf more?? I found we could only slice larger pieces or it would crumble slightly, perhaps its the store bought g.f. flour?
    Im now a devoted fan to your website, thanks you so much :-)

    • says

      Lynz, it will probably turn out too crumbly so I wouldn’t recommend subbing out ALL for almond meal. At least keep a little bit of some kind of GF flour (even buckwheat or ground oats) and some whole oats. Hope that helps!

  5. Diane Markevitch says

    Just baked this. I used two eggs and “Better Batter” for the gluten free flour blend, which has xanthan gum in it. I used buttermilk instead of regular milk and added 1/2 tsp baking soda. Perfect texture; not at all crumbly. Absolutely delicious! Thank you.

    • Dana Shultz says

      Nope, you actually bake it first. I peel and cube my butternut squash and roast (tossed in a spot of oil) it for 15-20 minutes in a 400 degree oven. Then puree! Hope that helps. I’ll be sure to better clarify that in the recipe.

      • says

        Thanks! I made this with kabocha squash and white whole wheat flour and it turned out great, the perfect amount of sweetness and pleasantly nutty. The crust was also nicely crumbly and crisp, just the way I like it.

  6. shakti says

    Oh, what have you done?
    GF yes.
    One bowl yes.
    Pumpkin and ginger oh yes please.
    No yeast,none.
    This is it, and there will be an avaricious person with a fork to poke the unwary that hover around this one!

  7. Leticia says

    Hi there,
    I love tis recipe and wanna try it tomorrow! Do you think it works if I replace the gluten free flour blend for regular flour?
    Thanks,
    Leticia

    • Dana Shultz says

      Yes! I do. And if you follow the link to the original recipe, you’ll see how she made it with gluten. Hope that helps!

  8. Kerry says

    Alright so I made this for friends of mine who are GF and it….was…..a disaster. They tell me it was a tasty disaster but the whole loaf fell apart when I tried to cut them a piece. And I don’t mean just that it fell apart, it’s more like you couldn’t eat this with a fork if you wanted to. I mean, the whole thing split in half lengthwise – I don’t even know how that happened. I have pictures. They aren’t pretty ones.

    I’ll say it did taste pretty good. I’m not used to gluten free cooking so the metallic-y taste really threw me for a loop but once I realized that was how it was “supposed” to taste it was pretty yummy. I addd chocolate chips, made it with pumpkin, and baked it about 15 minutes longer than it called for to make sure it was cooked all the way through. Recommend not to do that. It came out a little overcooked and dry on the outsides. Chocolate was a good call, but then, when ISN’T chocolate a good call.

    I am determined to keep trying though, and perfect this, once I understand a bit more about gf baking. Thanks for the inspiration!

  9. Karissa says

    We have an almond allergy in our home…..any ideas on what I can sub for the almond meal? I assume any milk would work in lieu of almond milk? Thanks! This looks amazing!

  10. Amy says

    Hi, Is there anyway I could make this with out the sugar?? What do you reckon I substitute instead, I’m searching for a yummy gluten free, sugar free bread or cake that I can make a range of muffins from.
    Please help :)

    • Dana Shultz says

      Hmm, perhaps you could use a liquid sweetener, such as maple syrup, and then compensate the moisture by adding more dry ingredients?

Comments

Your email address will not be published. Required fields are marked *

Rate this recipe: