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Preheat oven to 350*
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Mix together flour, sugar, baking soda and salt
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In a small bowl, mix flax egg ingredients, set aside
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In a separate bowl, combine squash, oil, banana, flax eggs, water and spices
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Add dry ingredients to the wet and stir until dry and wet ingredients are combined - do not over stir.
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Pour into a greased loaf pan (9x5). Bake for 50-60 minutes. This loaf may not cook like a traditional bread. It stays very moist. When the top has a nice brown crust and an inserted toothpick comes out mostly clean, it's good to go!
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The original recipe that I used was healthier than the norm, but when I made it the second day (that's right - we ate it all), I substituted a bit of a banana instead of oil and used less sugar for this healthier version. Also - I drastically reduced the sugar because the coconut oil lends some sweetness, along with the banana and this particular squash variety. The result of these substitutions is a very moist pumpkin-y bread.