#butternut bread

Charles Schulz “Snoopy (who wears swim trunks) holding blank sign” Butternut Bread advertising campaign (1970s) Source

Butternut Bread

2 Cups Brown sugar

2 Eggs, beaten stiff

2 cups sweet milk

1 or more cups chopped nuts

4 cups sifted flour

2 heaping tsp baking powder

--Put in greased pan and let stand 1/2 hour, then bake slowly for one hour 

As I’ve mentioned, I take inspiration for my cooking of baking from everything and anything. Sometimes from literature or travels, sometimes from television or art. And occasionally from actual chefs’ Instagram pages. This Honey Butternut Banana Bread was, for instance, inspired by this post of Matt Moran (and my sister’s apparent sudden reluctance at baking that Butternut Squash Pie she’d promised!), and also the main reason I made Labneh. And well, besides making excellent use of a ripening banana and un-used Honey Roasted Butternut Purée, my take on the Aussie chef’s loaf - a bit more Kiwi, and without pumpkin spice to allow the Manuka Honey shine through- is a fantastic arvo treat!

Ingredients (makes a loaf):

1 cup plain flour

3/4 teaspoon baking powder

2 tablespoons unsalted butter

2 1/2 tablespoons Manuka Honey or good quality raw honey, divided

1 medium ripe banana

2 1/2 tablespoon demerara sugar

1 teaspoon Homemade Vanilla Extract

2 large eggs

3/4 cup Honey Roasted Butternut Purée (same as pumpkin, just with butternut squash!)

Preheat oven to 165°C/330°F. Lightly butter a loaf pan, and line with baking paper. Set aside.

In a medium bowl, combine flour and baking powder. Give a good stir; set aside.

In a small saucepan, combine butter with one tablespoon Manuka Honey, and heat over low heat until butter and Honey are melted. Remove from heat; set aside. 

Peel banana and break into chunks into a large bowl. With a fork, thoroughly mash banana, then stir in demerara sugar and Vanilla Extract. Whisk in the eggs, one at a time, whisking well after each addition. Then, whisk in Honey Roasted Butternut Purée and remaining Manuka Honey until well-blended. Finally, gradually stir in flour mixture and melted butter and honey mixture, starting and ending with flour mixture, until just blended.

Spoon batter into prepared loaf pan, and level with a spatula. Place in the middle of the warm oven, and bake, at 165°C/330°F, for 45 minutes. Then, bake a further 15 minutes at 210°C/410°F, until cooked through and a lovely golden brown colour on top.

Carefully lift loaf out of the pan, and let cool slightly.