Banana bread is always a crowd pleaser, and this low-calorie one is sure to impress. The butternut squash adds great colour and texture while the bananas provide that classic flavour and moistness.

This recipe is gluten free, we used the marvellous Oast to Host cake flour. Oast to Host are an award winning gluten and wheat-free flour producer. They have developed such a wonderfully versatile cake flour, suitable for all sorts of cakes and
bakes. We give it 10 out of 10 for creating a scrumptious banana bread which caters for those following a gluten free diet.

Butternut Squash Banana Bread Recipe


Serves: 10

Prep time: 10 minutes

Cook time: 40 minutes

Equipment: 2lb loaf tin




  • 2 eggs
  • 30 g truvia
  • 2 bananas (mashed)
  • 100 g butternut squash (finely grated)
  • 140 g Oast to Host cake flour (gluten free flour)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice


Preheat oven to 200C/180C fan/gas 6 and line the loaf tin with baking parchment.

Crack the eggs in to a bowl, add the sweetener and whisk until light and creamy.

Gently fold in the mashed banana and grated butternut squash to the wet mixture.

In a separate bowl mix together the gluten free flour, baking powder, cinnamon and mixed spice.

Add the dry ingredients to the wet mixture and fold in until fully incorporated.

Pour the mixture into the prepared tin and bake for 35-40 minutes.

Enjoy your banana bread with a lovely cuppa!

Nutrition (per serving)

Calories 85kcal – Carbohydrate 17g – Protein 2g – Fat 1g – Saturated Fat 1g – Fibre 1g


Find out more about the Oast to Host flour range by popping over to their website –




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