I fear that by the end of fall, I may have an orange tint to my skin.
I think this is a legitimate fear given all the winter squash I have been devouring. They are just so delicious this season I can’t help myself. I think it is an unwritten rule that they absolutely must be worked into every dish you cook this fall season.
So then, making a banana bread? Why not throw in some squash. In this case I took a short cut and used already pureed canned pumpkin (not to be confused with pumpkin pie filling). If you are feeling adventurous, by all means roast and puree your own. But this quickie banana bread will be delicious either route you choose.
It also freezes fantastically – I sliced mine up and then packaged them individually in the freezer so they are easy to pop in the toaster or microwave for a quick snack or breakfast. A shmear of cream cheese after warming turns it into a decadent treat. And if you just happen to need to finish off a bag of chocolate chips….this bread wouldn’t object.
So who cares if you need to use some extra cover up this fall season? I say embrace the orange glow!