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Butternut Squash Seed Oil is the perfect addition to your usual banana bread to keep it moist and delicious. The creamy, nutty flavour of this oil is perfect for those who want the flavour but have nut allergies!
Rated 5.0 stars by 1 users
Snack
American
8
5 minutes
50 minutes
1 Box banana bread/muffin mix
3 Eggs
¼ Cup Butternut Squash Seed Gourmet Oil
½ Cup water
2 Large overripe bananas, mashed
Preheat the oven to 375F.
Add boxed mix contents to a large mixing bowl. Add eggs, Butternut Squash Seed Oil, and water. Gently mix until combined, but do not over-mix.
Pour batter into a greased or parchment-lined loaf pan. Bake at 375F for 45-50 minutes or until a knife inserted in the middle comes out clean.
Allow to cool before serving. Store in refrigerator if it is being kept for several days.
Try mixing in some chocolate chips or walnuts for an added treat! This recipe can also go into muffin tins and baked for 20-25 minutes.
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