Winter Squash Banana Bread Recipes

BANANA NUT SQUASH BREAD

Steps:

• Preheat oven to 350 F
• Cream together butter and sugar
• Add in flour, baking powder, and baking soda and mix until combined
• Add mashed bananas, grated squash, eggs, and buttermilk and mix until well combined
• Fold in nuts and pour batter into a well greased pan (see note)
• Bake for 50-55 minutes, or until a knife inserted all the way into the middle comes out clean. Internal temperature of bread should reach 205 degrees
• Serve warm
• Enjoy!

BUTTERNUT SQUASH BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9×5 bread pan with coconut oil.
• In a medium bowl, whisk mashed banana, squash puree, eggs, oil, and vanilla until combined.
• In a large bowl, mix together flour, baking powder, baking soda, salt, sugar, pumpkin pie spice and 1/2 cup walnuts.
• Transfer wet ingredients to the dry and mix until just combined.
• Pour batter into loaf pan and sprinkle remaining 1/4 cup walnuts over top. Bake until toothpick inserted into center of loaf comes out clean, about 55-65 minutes.
• Let cool for about 10 minutes in pan and then transfer to a wire rack to finish cooling.

AUTUMN SPICED BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
• Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

WINTER SQUASH BREAD

Steps:

• 1. preheat oven to 400 degrees. Cut 1 large squash or 2 small squash in half and remove seeds and cover the tops with aluminum foil. Place the squash halves, cut-side up, on a foil-lined, rimmed baking sheet. Bake for 1 hour and 45 minutes or until squash is soft. Cool.
• 2. When squash is cooled, scoop out pulp and mix with an electric mixer until pureed. Measure out 3 cups. (You can freeze any extra for other uses.)
• 3. Preheat Oven to 350 degrees.
• 4. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
• 5. Combine next 6 ingredients. Add to creamed mixture alternately with squash puree beginning and ending with flour mixture.
• 6. Stir in vanilla and pecans.
• 7. Spoon into 3 greased 8 inch loaf pans. Bake at 350 for 1 hour or until toothpick inserted into center comes out clean.
• 8. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
• 9. Note: The bread freezes well. Just wrap loaf tightly and thoroughly in plastic wrap and freeze for 2-3 months.
• 10. Note: Cut this recipe in half and bake in 1 greased and floured (9 inch) loaf pan at 350 for 1 hour to 1 hour & 10 minutes.

WINTER SQUASH BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder and salt. In another bowl, beat the eggs, oil and vanilla; add squash and bananas. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

WINTER SQUASH BREAD

Steps:

• 1. Grease 2 loaf pans. Preheat oven to 350.
• 2. In a large bowl, beat together sugar and oil. Add eggs and beat well.
• 3. In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg.
• 4. Add flour mixture and water alternately to the sugar mixture, beating on low speed after each addition until just combined.
• 5. Beat in mashed squash. *Any winter squash will work - acorn, butternut squash, buttercup squash, hubbard squash, or calabaza. You can even use a 15 oz can of pumpkin, if desired.
• 6. Spoon batter into prepared pans.
• 7. Bake at 350 for 55-65 minutes until a toothpick inserted near the center comes out clean.
• 8. Cool pans on wire racks for 10 minutes.
• 9. Remove from pans. Cool completely on wire racks.

WINTER SQUASH BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder and salt. In another bowl, beat the eggs, oil and vanilla; add squash and bananas. Stir into dry ingredients just until moistened. Fold in walnuts.
• Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• You might need to use more time when baking 2 loaves.

BANANA SQUASH: HOW TO COOK IT

Steps:

• 1. Preheat the oven to 375F/190C degrees. 2. The first thing is to wash and scrub the squash and look for any bad spots to cut off. 3. Now, cut the ends off, and slice the banana squash into 3-inch sections. It's much easier to cut it this way because you are not having to handle such a large squash. 4. I used a really good knife and it was easier than I had expected to cut through the skin and flesh. 5. Now you cut the pieces in half. 6. Now scrape the seeds out with a tablespoon or similar tool. Remove the excess stringy meat.7. Now, cut the pieces again, remove the skin on the pieces and cook another day. We left the skin on the ones we are baking today. 8. Remove the skin on the squash you will not bake the day you cut the banana squash. 9. Place the peeled pieces in a bag or container to place in the refrigerator for up to five days. 10. Use a fork, to lightly "scratch" the banana squash meat so you can add butter, cinnamon, and brown sugar (or sweetener of choice). 11. Place a dab of butter, with the desired amount of cinnamon you want on each piece of squash. 12. Add the brown sugar now or after you bake it. You may want to salt and pepper it as well. 13. Now, wrap the separate pieces of banana squash in aluminum foil tightly. 14. Place a piece of aluminum foil on your cookie sheet and spray with vegetable oil. Place the squash on the cookie sheet. 15. Bake for one hour and 15 minutes or until baked through.