2 large ripe bananas (about 1 cup)

1 egg (or sub 1 flax egg: 1 Tbsp flaxseed meal + 2.5 Tbsp water)

3 Tbsp grape seed or coconut oil

1/3 cup sugar

1/4 cup packed brown sugar

2-3 Tbsp honey, depending on preferred sweetness (optional)

3.5 tsp baking powder

1 tsp sea salt

1/2 tsp cinnamon

dash nutmeg

3/4 cup almond or dairy milk

1 1/4 cup almond meal

1 1/4 cup gluten-free flour mix

1 1/4 cup gluten free oats

1/2 cup + 1 Tbsp butternut squash (or pumpkin) puree*

*Place squash to a food processor or blender with 1 cup water and puree until smooth


  1. Preheat oven to 350 and grease or spray a loaf pan with nonstick spray.
  2. Mash bananas in a large bowl until smooth and creamy. Then add egg through milk and whisk until well combined.
  3. Next add in gluten free flour blend, almond meal and gluten free oats and stir.
  4. 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.
  5. Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out clean.
  6. Let set in pan for 5-10 minutes, then gently move to a wire rack and let cool completely. Nutrition reflects 10 small slices. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.

source:  minimalistbaker




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