Squash Fig Banana Bread

By • January 17, 2012 2 Comments

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Author Notes: This is a rich, moist, fruity bread made with one of my favorite foods in the universe: Kabocha squash. You could probably use butternut, or sweet potato, or whatever you like, but the Kabocha gives it this buttery undertone that I adore. I don't like my breads too sweet, which is why there's such a large range for the honey- I use 1/4 but suspect most would prefer 1/2-3/4. This bread can be vegan if you use flax eggs and maple syrup.Jenb42


Makes 1 loaf

  • 1.5 cups whole wheat pastry flour
  • 1 teaspoon salt
  • 1.5 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 12-15 dried Calmyrna figs, chopped into tiny pieces
  • 3/4 cup toasted nut pieces- almonds, walnuts, pecans, or a mix
  • 1 cup cooked Kabocha squash, mashed smooth
  • 1/2 cup coconut milk (preferred) or soy, almond, or regular milk
  • 2 eggs, or 2 "flax eggs" (1 flax egg = 1 tbsp flax meal in 3 tbsp water, dissolved for 20 minutes)
  • 1/2 cup olive, canola, or melted coconut oil
  • 1/4-3/4 cups honey or maple syrup
  • 1 tablespoon grated fresh ginger
  1. Preheat the oven to 375 degrees. Grease a loaf pan (glass is best).
  2. Mix the flour, salt, spices, and baking soda well in a big bowl. As you chop the figs, add handfuls of pieces to the flour; they stick together in a clump if you pile them off to one side, but coated with the flour they're not sticky. Add the nuts and mix.
  3. Mix the squash, banana, coconut milk, eggs/ flax eggs, oil, honey, and ginger in a smaller bowl. Beat until everything is dissolved.
  4. Add the wet ingredients to the dry ingredients and mix until everything is just combined. Place the batter in the loaf pan and smooth out the top.
  5. Bake for 45-55 minutes until an inserted toothpick comes out clean. It will be fairly dark on top, but not burnt.

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