Monday, September 12, 2016

Use it up and avoid kitchen waste: Roasted Butternut squash-banana breads

I had 3 freckled bananas and 1/4 of a large, roasted Butternut squash on hand so I adapted this favorite banana bread recipe (  recipe) and made a double batch to use up this produce. I did substitute shortening for butter and added vanilla extract as well as Penzey's baking spice.

2 comments:

Anne in the kitchen said...

Those look wonderful. Do you share recipes?

CTMOM said...

Anne-I've added a hot link to the post. See post on modifications I made as well.