This recipe is gluten and dairy free.
I love the butternut squash, boiled, grilled, as a side dish, with rice, in a soup, with curry, and the list could continue.
I adore banana bread too, so it came to my mind to mix these two bastards. I like this recipe because it’s so easy and the smell in the kitchen is just amazing.
- 4 eggs
- 0,2 – 0,3 kg pumpkin
- 2 ripe bananas
- 4 tbs honey
- 1,5 tbs cinnamon
- 5-6 tbs coconut flour
- 5-6 tbs oat flour (choose GF if you needed it to be gluten free)
- 2 tbs shredded coconut
- 1 pinch of baking soda
Boil the pumpkin for 10-15 minutes until you can remove the puree with a spoon. Mix the eggs with the honey, cinnamon and smash the bananas with a fork and the puree together. Add the flours, coconut and the baking soda. You can lay the dough for some minutes until the flours absorb the moisture. If it’s not thick enough you can always add some coconut flour.
Put the dough in a cake form and bake for 50-55 minutes on 170°C, until the cake doesn’t stick to the fork :).
Have fun in the kitchen!