I have very demanding, rampaging vegetables on my counter.
Cue late summer, bountiful garden harvest booty sitting in the kitchen yelling at me. Sort of. As much as a vegetable can ever yell at you, which is actually very little… except when it isn’t. Which is what’s happening right now as two extremely spotty, very disgruntled looking bananas clamor for my attention [helloooo, can you SEE how spotty we are?! Obviously you should make us into banana bread] right next to several massive, rando summer squash things that sprung from the compost and are slightly less delicious than zucchini. Who of course want to be made into zucchini bread. Or I guess technically that would be ‘random green-squash-variety bread’, but don’t tell them that. They were giving me enough dirty looks for a vegetable as it is. And threatening to roll all over the place and off the counter. Rude little suckers, aren’t they?!
So I did what any sensible person would do when confronted by mass amounts of demanding produce…
I made BANANA ZUCCHINI BREAD. So there, clamoring veggies and spotty bananas. You have a baked goods home now, please leave me alone?!
Except don’t because having an excess of produce is probably the best thing ever.
At least in my life, it is.
I had a friend over the other day and as I opened up the fridge, she goes, “Oh my god you have the most produce in your fridge I’ve ever seen!!” bahahha. Best situation ever. You can NEVER have too much fresh stuff. Even when it starts haranguing you to make it into things. Homemade chicken stock does that too, there are several jars in there wanting to become soup but ick it’s a thousand degrees outside and I already ran the oven like an idiot so no.
I’ve just realized the amount of grammatically (no autocorrect, not dramatically) incorrect things in this post… too bad!! Studying for the GRE means I don’t have to be coherent in my personal blog space.
I told you I was pretty much five years old on the inside, right?! Well yeah. Case in point. But hoooomg was it delicious.
So anyway. It’s hot and if you have an abundance of late summer produce, bake away! regardless of the fact that it will make your kitchen nastily hot. Don’t sweat it, just have a dance party in there while you’re baking and it will be like you’re sweating on purpose. Clearly I’m a genius.
Banana Summer Squash Bread
I baked this in an 8 by 8 pan just to be different, though a loaf pan is totes fine too. Yield is about 9 good sized squares from the square pan. Can easily be adapted to be gluten free with all oat flour. Refined sugar free, whole grain, and vegan. Hooray! Also you get sneaky veggies, and who would say no to that?! The recipe is adapted from Hummusapien, here!
- 1 c oat flour [I grind my own in a food processor]
- 1/2 c whole wheat pastry flour
- 1/2 c almond flour
- 1/2 tsp fine sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 tbsp ground flaxseed+6 tbsp water
- 1 c mashed, overripe bananas (the super spotty ones that are being annoying on your counter)
- 1 tsp vanilla extract
- 1 tbsp raw coconut nectar
- 1 c grated summer squash variety, squeezed [I use a paper towel] after grating to remove moisture
- 1/3 c extra dark chocolate chips
Preheat the oven to 350 and lightly grease your pan of choice (I used coconut oil, as always).
In a smallish bowl, whisk together flax and water and set aside to gel for your flax egg. In a large bowl, whisk together oat flour, whole wheat, almond flour, salt, baking powder and soda, and cinnamon. In a smaller bowl, mash bananas and stir in vanilla extract. Pour wet into dry, add flax egg, and stir until mostly incorporated. Fold in grated squash and chocolate chips. Spread the batter into the prepared pan, and bake for about 30 minutes, until a tester comes out clean (the time will be closer to an hour for a standard loaf pan). I found that a tester came out clean in mine at 20 minutes, but it would have been way too gooey so I stuck it back in for another 10—your call if you like SUPER gooey bread. I turned mine out onto a cooling rack immediately, but watch for breakage. Store in the fridge for super freshness! I like mine cold anyway, preferably with a good smear of almond butter.