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Nutty Squash and Banana Loaf

Ingredients (Serves 8)

100g/4oz butter-softened

100g/4oz soft brown sugar

175g/6oz plain flour

1 ½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp ground cinnamon

3 eggs lightly beaten

½ tsp natural vanilla extract

75g/3oz hazelnuts- roughly chopped

50g/2oz ground almonds

2 large ripe bananas- peeled and mashed

100g/4oz pumpkin or squash flesh grated


Preheat the oven to 170º/ Gas mark 3. Line and grease a 900g/2LB loaf tin.

In a large bowl, cream the butter and sugar until light and fluffy.

Sift the flour, baking powder, bicarbonate of soda and cinnamon into another bowl.

Add the lightly beaten eggs and flour alternately to the creamed mixture a little at a time, ensuring that each addition is well mixed.

Fold in the vanilla, nuts, bananas and squash. Mix well, then transfer to the prepared tin.

Bake for 45-50 minutes until risen, set and golden. Cool for a few minutes before turning out and serving.
Serve warm or cold.