We had a fun time at Nothing To It Culinary Center in Reno recently. Megan, Erin and I took a class called “Cooking With Pumpkin and Squash”. We would like to thank “Nothing To It” for allowing us to use this recipe in our blog. It is simple and delicious and I think you will enjoy it!
Chef Lara Ritchie with Megan andTerri at the cooking class
Here’s the ingredients you will need:
1 cup sugar
1/2 cup unsalted butter, softened
3/4 cup mashed very ripe banana
1 cup cooked and mashed butternut squash or other winter squash
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground mace
1/2 teaspoon ground or freshly grated nutmeg
1 cup chopped nuts
1/2 cup toasted pumpkin seeds or sunflower seeds
**Preheat oven to 350 degrees.
In a large bowl and using an electric mixer, beat together the sugar and butter on medium speed until light.
Beat in the mashed banana and squash.
Add the eggs and beat until smooth.
Then mix in 1 teaspoon of vanilla
In another bowl mix the dry ingredients. First, 2 cups of flour and 1 teaspoon of baking soda.
Followed by 1/2 teaspoon of baking powder…..
1/2 teaspoon of salt….
1 teaspoon ground mace….
…and 1/2 teaspoon ground nutmeg. Stir all the dry ingredients together.
Add the flour mixture to the butter mixture and beat with your mixer until it is smooth.
Add the nuts and stir in with a spoon.
Prepare a 9×5 loaf pan by spraying all sides with cooking spray or spread with butter.
Spread the batter into the pan. Sprinkle the pumpkin seeds or sunflower seeds on top if you wish.
Place the bread in the oven and bake 50-60 minutes until a toothpick inserted in the center comes out clean.
After the bread has completely cooled on a rack, remove from the pan.