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.
Next add almond meal, gluten-free flour blend, and gluten-free oats and stir.
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.
Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out completely clean.
Let set in pan for 5-10 minutes. Then gently move to a wire rack and let cool completely. It will be tender if sliced right away, so letting it cool is ideal.
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.