Moist, tender banana bread with a wholesome squash twist—perfect for breakfast or snack!

Scale

½ cup unsalted butter, softened

¾ cup granulated sugar

½ cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 medium bananas, mashed

1 cup grated squash

2 cups all‑purpose flour

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

½ cup chopped nuts (optional)

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1. Preheat oven to 350°F (175°C); grease a 9×5″ loaf pan.

2. Cream butter and sugars until fluffy.

3. Beat in eggs, vanilla, bananas, and squash.

4. Whisk flour, baking soda, baking powder, and salt.

5. Fold dry ingredients into wet until just combined; add nuts.

6. Pour into pan and bake 55–65 min until toothpick clean.

7. Cool 10 min in pan, then on rack before slicing.

Store at room temperature up to 3 days or refrigerate up to 5 days.

Freeze slices for up to 3 months.

Substitute pumpkin puree, vegan options, or gluten‑free flour as needed.