Preheat oven to 350 degrees F (176 C) and grease or spray a standard 9-inch loaf pan with nonstick spray, or line with parchment paper (adjust number/size of pans if altering batch size).
Mash bananas in a large bowl until smooth and creamy. Then add egg, oil, sugar, brown sugar, honey (or sub maple syrup or agave), baking powder, sea salt, cinnamon, nutmeg, and almond milk. Whisk until well combined.
Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.
*For a vegan version, you can sub 1 large egg for 1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water).
*Sub pumpkin puree for the butternut squash puree, or just compensate with 1 more banana.
*Adapted from the lovely, Take A Megabite.
*If you aren’t gluten-free, sub unbleached all-purpose or whole-wheat pastry flour for the gluten-free flour blend.
*Nutrition information is a rough estimate.