Banana Summer Squash Bread

Summer squash? In a bread? For real?

If zucchini can make an appearance in lots of baked good, why not the yellow version of the yummy squash?

They taste exactly alike, the only difference being the shape and color. I had a squash on hand, but not enough to make a meal so I figured it’d be a great addition to my banana bread. It adds a great level of moistness (hate that word!) and I love sneaking veggies into meals, even when they seem like they don’t belong. The end product looks too dark and not very appealing, but trust me, it is beyond delicious. This is one of those treats I’ll bring into work and everyone will go crazy for it and be completely shocked that it’s healthy…and vegan of course 🙂

3 ripe bananas

1 1/2 cups chopped summer squash

1 cup organic all-purpose flour

1 cup organic whole wheat flour

1 cup organic applesauce

1/2 cup raw organic sugar (optional)

1/2 cup olive or coconut oil

1/4 cup raw honey

1/4 cup coconut milk

2 tsp cinnamon

1 tsp pure vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp sea salt

• Preheat oven to 350 degrees
• Whisk together flours, sugar, cinnamon, baking powder, baking soda and salt
• Mix in summer squash, applesauce, olive oil, honey and vanilla
• In a blender, blend bananas and coconut milk until creamy
• Fold blended bananas into mix and stir until mixed
• Pour batter into a greased 9X5 loaf pan and bake at 350 degrees for 45 minutes