yellow squash banana bread 

ahhhhh the weekend… I’d suggest having a nice bath with some Epsom salts, listening to Enya and reading Thrive by Arianna Huffington … oh and make this loaf using up either your squash or zucchini that has taken over your kitchen… 


yellow squash banana bread

– 1 1/2 cup Robin Hood Nutri flour blend (tastes like white)
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp kosher salt
– 1 tsp ground cinnamon
– 2 bananas, mashed (around 1 cup)
– 1/2 cup packed light brown sugar
– 1 large egg, room temperature
– 1/3 cup melted coconut oil, room temperature
– 1 tsp vanilla
– 3/4 cup shredded yellow squash (or zucchini)
– 1/2 cup semi-sweet chocolate chips
– 1 tbsp turbinado sugar for top, optional
– preheat oven to 350 degrees and grease a 8×4 inch loaf pan
– mix flour, baking powder, baking soda, salt and cinnamon and set aside
– in a mixer, combine bananas, sugar, egg, coconut oil and vanilla
– add flour mixture until combined
– fold in squash and chocolate chips
– pour batter into the loaf pan and sprinkle with sugar
– bake for 55 minutes or until toothpick inserted into middle of loaf comes out clean
– cool for 10 minutes in pan and then turn out onto a rack to cool
– freezes very well

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