Butternut Banana Bread

I'm always brainstorming ways to sneak veggies into my girls' food.  My goal of 8 servings of veggies a day for me and my family, is no joke, so anyway I can get in a serving is a mom win!  I love to pack snacks for school that have protein, fat, and fiber to help sustain them until lunch and keep their energy level up.   My Butternut Banana Bread is made with almond butter and eggs for protein and fat and butternut squash for fiber.  The banana is a great natural sweetener.  If you want a little more sweetener Enjoy Life dark chocolate chips do the trick.

This recipe is inspired from Detoxinista's Paleo Banana Snack Cake.

Ingredients:
1 cup bananas mashed
1 cup butternut squash mashed *
1 cup of nut butter (I used almond butter)
3 eggs
3/4 teaspoon baking soda
1/4 teaspoon salt (omit if your nut butter has salt)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup dark chocolate chips (optional)

*  I like to bake a butternut squash weekly to have on hand for baking.  Cut the squash in half the long way and place face down in a dish with a lid.  Bake at 400F for about an hour until you can easily poke a hole with a fork.  Times will vary depending on the size of the squash.  Scoop out the seeds.  Then scoop out the flesh and keep in an air tight glass container.

Instructions:
1.  Preheat oven to 350 F.
2.  Grease a loaf pan with coconut oil and grass fed butter.
3.  In a large bowl add all of the ingredients aside from the chocolate chips and mix well.  A few clumps are fine.
4.  Fold in dark chocolate chips if using.
5.  Pour the batter into the greased loaf pan.
6.  Bake for 35 minutes or until golden brown on top and firm in the middle.
7.  Allow the bread to cook before cutting and serving.
8.  Store in the fridge.
Enjoy!