Today's recipe is squash and Banana loaf
I had some acorn squash to use and a couple of very ripe banana's that I couldn't fit into the freezer so decided to make a cake... I didn't have nuts so used some pumpkin seeds instead... so here's the recipe.. Now as I never measure anything I can give you the rough estimates but as this is a basic loaf you can use your own favourite recipe and just add the extra ingredients...
2 ripe banana's mushed
1 acorn squash or small butternut squash (about 1 cup worth) roasted and mushed
2 tsp baking powder
1/2 teaspoon bi-carb soda
1/2 cup pumpkin seeds
150mls oil
11/2-21/2 cups flour ( I used spelt)
1 egg
1/4 cup brown sugar (as husband is diabetic I use less can adjust to your taste)
basically have your squash and pumpkin mashed together
add your egg and mix well
add your brown sugar and mix through
add your oil I used just over 1/4 cup till it was a consistency I was happy with
add your pumpkin seed and mix through
add your flour and baking powder (it will always be two tsp baking powder as banana and squash is very heavy and you want this to have some rise, however depending on how much squash and banana mix you have depends on how much flour you will need to add
Fold in flour I used nearly two cups flour just adding as much as was necessary till it was nice thick batter that pulled away from the bowl edge as I was folding in flour
Pour in baking tin and bake for about 50-60 minutes gas mark 5 or 180 degrees
Now I use some alfoil like a tent over the baking tin to help it keep lovely and moist this isn't necessary
well that's about it hope you enjoy this recipe you can adjust a lot of it to your own taste, change the pumpkin seeds to nuts, add mixed dried fruit if you prefer, add cinnamon or vanilla
add grated zucchini (corgette), add in mixed berries, Leave out the banana, or leave out the squash, it's a very easy recipe to adjust and adapt to your own taste.
enjoy have fun and experiment
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