Back to Winter Squash Banana Bread

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Winter Squash Banana Bread Recipe

Winter Squash Banana Bread Recipe

“I modified my usual recipe when I couldn’t find any zucchini at the grocery store,” relates Violet Rundels of Waverly, Ohio. “I used cooked squash from the freezer section instead, along with bananas. My family loves this bread.”
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD:32 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground allspice
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup frozen cooked winter squash, thawed
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 cup chopped walnuts

Directions

  • 1. 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.
  • 2. 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. Yield: 2 loaves (16 slices each).

Nutritional Facts

1 slice: 192 calories, 10g fat (1g saturated fat), 20mg cholesterol, 178mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein

Reviews for Winter Squash Banana Bread

Sort By :
MY REVIEW
garyy13
Reviewed Nov. 28, 2015

"This is the best bread ever. I bake it in 6-7 mini loaf pans 3 x 5 inches and adjust the time without any problem. Several people I have given this bread to have commented that they ate the whole loaf in one setting - one of them saying it was in front of friends and they didn't even offer to share and really didn't feel guilty! It is really a keeper! Thanks for sharing!"

MY REVIEW
bev123
Reviewed May. 5, 2009

"Could the time/temp. be adjusted to using two (2) 9x5 loaf pans?"

Loading Image