I have a recipe to share with anyone who is still working their way through their summer squash. I concocted a hybrid sweet bread yesterday using one banana and finely diced summer squash, enough to approximate the size of a banana. It tasted like banana bread – I didn’t mention the squash, and no one said anything about it tasting different. That was convenient for me, since my children claim not to like squash.
Here’s the rundown:
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 t salt
1/2 t baking soda
1/4 t baking powder
5 1/3 T unsalted butter, softened but not melted
2/3 cup sugar
2 large eggs, lightly beaten
1 very ripe banana, mashed
Finely diced summer squash, in an amount similar to size of a banana
Mix first five ingredients. In a separate bowl, mix butter and sugar on high speed with electric mixer. Add flour mixture and continue to mix. Add eggs and thoroughly mix. Fold in banana and squash.
Put into greased loaf pan. Bake at 350 degrees for about 50 minutes. It’s done when a toothpick inserted in center of loaf comes out clean.
Allow to cool a few minutes before cutting and serving.
When autumn arrives, it feels like baking weather to me. Have you done any baking lately?