Blueberry Butternut Squash Banana Bread

Prep: 20 minutes

Cook: 45-50 minutes

Yields: 9x5 loaf pan

Ingredients

Wet:

• 2 ripe banana (frozen then defrosted works well)

• 1 cup cooked and mashed butternut squash (flesh only, no skin). Note: you cut squash into pieces and boil it in a pot with water or bake it in the oven. Alternatively, you can use canned butternut squash)

• 2 Pasture raised eggs (or use flax eggs for a vegan option by letting 2 Tbsp. ground flax soak in

• 4 Tbsp. water for 10 minutes)

• 1/3 cup raw honey

• 1/3 cup raw cane sugar

• 1/3 cup melted coconut oil

Dry:

• 1 cup oats ground into flour

• 1 cup white flour or almond flour (if using almond flour add 1 Tbsp flax seed soaked in 2 Tbsp. of water for 10 minutes and add to wet ingredients).

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 1 tsp cinnamon

Additional:

• 1 cup FROZEN B.C. Blueberries

• 1/4 cup oats

Directions:

1. Preheat oven to 350 F convection

2. Add all dry ingredients together in a large bowl. Stir until well incorporated

3. If using flax egg, allow flax and water soak for 10 min in a small separate bowl

4. Place banana and cooked butternut squash in a blender or Vitamix.

5. Blend until well incorporated. Add honey, eggs (or flax eggs), cane sugar and melted coconut oil to blender and mix on low until well incorporated

6. Add wet to dry ingredients and lightly mix until just combined

7. Fold in B.C. Frozen blueberries

8. Place in a prepared loaf pan and sprinkle the top with oats

9. Bake for 45-50 minutes. You will know the loaf is finished when you put a fork in the center and it comes out clean

10. Allow to cool for 30 minutes before removing from pan

Recipe from https://www.bcblueberry.com/recipes/desserts/blueberry-butternut-squash-banana-bread with adaptions from Anne Deni.