Have you ever gotten to the end of the week and looked in the fridge and wondered, “now what am I going to do with that?” That’s essentially what happened to me when I whipped up this recipe. I very avidly meal plan and try to the best of my ability to use up everything so we’re not wasting food. That’s why when I was staring at a container of leftover butternut squash the lightbulb went off. Just please don’t tell my husband that this cake is actually vegan (thanks!).
Quick breads get their name because they are, essentially, quick. There is no waiting for yeast to activate, dough to rise or aggressive kneading. Actually – if you over mix quick breads they become extremely dense. To me they have always seemed more like a cake than a bread and I very much treat them like so (which is why I baked this recipe in a Bundt pan). If you don’t want a beautiful Bundt shaped cake you can absolutely split the recipe in half and use two bread pans.
Quick breads can fall on top (or in this instance, on the bottom) after baking. The way I prevent this is by turning off the oven and letting the cake sit with the oven cracked open for at least a half hour. This helps the cake to cool slowly in a warm environment and not undergoing thermal shock. I also let the cake completely cool before attempting to flipping it out of the pan. After cooled I like to add a glaze over top, but you can cut and serve immediately otherwise!
Ingredients:
- 2 overly ripe bananas
- 1 cup cooked butternut squash
- 2 cups brown sugar
- 2/3 cup coconut oil (measured out and then melted)
- 1/2 cup almond milk (or milk of choice)
- 2 t apple cider vinegar
- 1 t vanilla extract
- 3 cups flour
- 1 T cinnamon
- 2 t baking soda
- 1 t baking powder
- 1 t salt
- 1 cup vegan chocolate chips (optional)
Method:
- Preheat oven to 375 degrees Fahrenheit and grease a Bundt pan (or two bread pans) and set aside.
- Mash together ripe bananas and butternut squash until smooth.
- Mix in sugar, coconut oil, almond milk, apple cider vinegar and vanilla extract.
- In a separate bowl whisk together flour, cinnamon, baking soda, baking powder and salt.
- Mix together wet and dry mixtures until just incorporated; do not over mix – batter will be lumpy.
- Gently stir in chocolate chips.
- Transfer mixture to Bundt pan and bake for 45-50 minutes (the top will crack and a toothpick should come out clean).
- Turn oven off and allow cake to cool in cracked open oven for at least 30 minutes.
- When the cake pan is warm to touch (not hot) you can flip the cake out onto a cooling rack.
- Serve immediately or store in an airtight container for up to five days (this freezes very well).
The Petite Homestead 