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  • Writer's pictureAbby

Butternut Squash Spice Banana Bread

What is your go to fall recipe or banana bread of choice?

My all time favorite autumn recipe is a pumpkin banana bread. This is a modified version using butternut squash (but pumpkin works the same)! I've also added in both nuts and oats, more spices and less sugar to make a bit healthier version of a fall favorite! Modifying options abound in this recipe which is something I love about it.

I like to make the batter into muffins but loaves works great, too! The muffins are fantastic to have for the week for breakfast and also keep in the freezer well. I find that freezing the batter or freezing the already cooked loaf or muffins all work perfectly. The nice thing about freezing it as a batter is then you can decide if you want to add in walnuts, peacans or another other nuts, oats, raisins or keep it plain!

I also used the base of this recipe to make our daughter's first birthday smash cake (which she did not smash at all) but she did absolutely love it! And so did we!

Using whole wheat flour is another great option to increase the fiber along with both oats and nuts and the squash! The taste is hardly any different between using pumpkin or squash. The original recipe called for 3 cups of sugar but I have reduced it to 2 cups. I still find it very sweet but of course go off of your own taste preferences. This is one of the very moist cakes and a true crowd pleaser! A taste of cozy comfort.

Butternut Squash Spice Banana Bread

Preheat oven to 350°F (180°C)


1 cup butter (room temperature)

3 eggs

1 cup butternut squash (or pumpkin) 

1 cup mashed bananas

2 cups sugar (option to add more if prefer sweet)

3 c (plus 2 T) flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon (feel free to add more) 

1 tsp nutmeg 

1 tsp cloves (optional)

1 tsp pumpkin pie spice (optional) 

½ cup oats (optional) 

½ c walnuts (optional) 



In a large bowl combine the dry ingredients: sugar, flour, baking powder, baking soda, salt, spices, walnuts and/or oats. Mix well and set aside.

In a separate bowl mix together the wet ingredients: butter, eggs, pumpkin, and mashed bananas. Gradually add dry ingredients to wet ingredients until well mixed.

Butter the baking loaf or muffin pan and bake at 350F (180C) degrees for 1 hour (or until a toothpick comes out clean). It makes 3 loaves and we normally double it to freeze plenty for a few months! We don't ever get tired of this one, for years and years on end.

What about you? Let me know if you try it and what you think!


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Apr 26

This recipe was such a winner!!! Loved it! Thanks for all the suggestions to modify.

Apr 30
Replying to

Wonderful! I’m so glad you loved it and thanks for letting me know! What modifications did you try? Any oats or nuts?

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