Liz’s Spice Bread

I wasn’t really sure what to call this…it’s got a banana, but it’s not banana bread. It uses yellow squash, but zucchini would work. It’s yummy and I just had a piece slathered with coconut butter, which made it even more heavenly.

This is pretty darn healthy for a “dessert” type bread–I subbed all the sugar for dates!

Liz's Spice Bread
Recipe type: Bread
  • ¼ cup non-dairy milk
  • ¼ tsp lemon or lime juice
  • 1 large banana
  • 1 yellow squash or zucchini, shredded
  • 1 cup pureed dates (I soaked them in water for about 10 minutes first, then drained the water before using)
  • 1 tsp vanilla extract
  • 1 tbsp agave or honey or pure maple syrup
  • 1 tsp pumpkin pie spice
  • ⅛ tsp cardamom
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ generous cup unsweetened applesauce
  1. Preheat oven to 350 degrees.
  2. Whisk milk and lemon juice together and set aside.
  3. Cream together banana, shredded squash, dates, vanilla, and agave (or honey) together in a large bowl.
  4. In a separate bowl, whisk together pumpkin pie spice, cardamom, flour, baking soda and baking powder.
  5. Add milk-lemon mixture to banana mixture and stir.
  6. Pour the dry ingredients into the wet mixture and stir until just combined. Add applesauce, plus more as needed to lessen the batter's stickiness.
  7. Pour into a greased loaf pan and smooth out the top. Cover the pan with a tented piece of aluminum foil and bake for 40-50 minutes.
  8. Optional ingredients: Before pouring batter into pan, consider adding chopped nuts or chocolate chips! Mmmmmmmm.....

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