While my man left for a month to Australia, I spend this free time with creating recipes. This is how I created this banana bread with butternut squash, and also because I tend to forget that I am alone now and I buy the groceries like we are 2. Actually my man eats for 3 so I packed myself for a whole family. This banana bread is good for 4 days, or you can keep it in the freezer for a month.
The best thing in this recipe that it’s simple and quick. You can mix all the ingredients in a bowl. Okay, it takes a half day to bake your butternut squash and then you have to bake the bread as well, but meanwhile you can do whatever you want. Not to mention that the whole apartment smells lovely after. Perfectly fits the idea of my perfect autumn day: me, a huge bowl of steaming hot cocoa, a novel, oversized sweater, soft leggings, warm knit socks and a delicious banana bread.
Ingredients:
2 medium sized ripe banana, mashed
1/4 cup pistachio oil
4 ts maple syrup
2/3 cup brown sugar
3/4 cup butternut squash, baked, pureed
1 ts sea salt
1/2 ts cinnamon
1 ts ginger bread spice
1 heaped cup gluten free oats
1/2 cup Kangen water
1/2 ts baking powder
1 1/4 cup gluten free flour
dried cranberries
Preheat the oven to 190 Celsius degree. Place parchment paper in a baking tray.
In a large bowl mix together the pureed banana and butternut squash with the maple syrup and pistachio oil. Then add the brown sugar, baking powder, salt and spices. Add a little water and combine well. Add the oats and the flour, too. If needed, add more water, if not thick enough add oats or flour. It has to be thick, but still fluid enough to be poured out of the bowl. When you reach the right consistency pour it in the baking tray and decorate the top with dried cranberries.
Bake it for about 45-50 minutes, until it becomes nice golden brown outside and if you poke it with a tooth pick it comes out clean. When done, take it out of the oven, and leave it cool for 20 minutes.
