Banana-Yellow Summer Squash Bread

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

BANANA-YELLOW SUMMER SQUASH BREAD 1 loaf (12 slices)

1 ripe banana, peeled

1 medium yellow summer squash, trimmed but not peeled

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground mace

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter (or regular stick margarine), softened

1 cup granulated sugar

Grated zest (yellow part of peel) of 1 lemon

2 large eggs

1 teaspoon vanilla extract

1 cup coarsely chopped pecans or walnuts

1. Lightly spray a 9-by-5-inch loaf pan with vegetable cooking spray; set aside. Preheat the oven to 350 degrees.

2. Put the banana on a plate and mash with the back of a fork. Coarsely grate the yellow summer squash either with the grating disk of a food processor or by hand. Set aside.

3. Sift together the flour, soda, baking powder, salt, mace, cinnamon and nutmeg.

4. With an electric mixer, cream together the butter, sugar and lemon zest. Beat in the eggs and vanilla, then the banana and squash. Slowly add the flour mixture, beating just until incorporated. Fold in the nuts.

5. Transfer the batter to the prepared pan and bake about 60 minutes, or until the bread tests done in the center. Cool in the pan 5 minutes before unmolding onto a rack. Cool completely before slicing.

Data per slice Calories 299 Protein 4g Fat 16g Carbohydrates 37g Sodium 205mg Saturated fat 6g Monounsaturated fat 7g Polyunsaturated fat 2g Cholesterol 58mg

Adapted from "Squash - A Country Garden Cookbook" by Regina Schrambling.