Classic Spaghetti Squash Vegan Banana Bread with Warm Spices Recipe

Introduction

Spaghetti squash bread might sound unusual, but it’s a wonderfully moist and tender quick bread thanks to roasted spaghetti squash. Combined with banana and warm spices like cinnamon and cardamom, it creates a sweet, comforting flavor perfect for breakfast or snack anytime.

Ingredients

• For the flax egg: 1 tbsp flaxseed meal (finely ground), 3 tbsp water
• Wet ingredients: 1 tsp vanilla extract, 1 tbsp apple cider vinegar, 1 cup roasted spaghetti squash (cooled and squeezed dry), 1/2 cup aquafaba (liquid from canned chickpeas), 1/2 cup mashed banana (about 1 medium, very ripe)
• Dry ingredients: 3/4 cup coconut sugar, 1.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon (freshly ground), 1/2 tsp salt, 1/2 tsp cardamom
• Meringue: 1/2 cup aquafaba, 1/4 tsp cream of tartar
• Optional mix-ins: 3/4 cup chocolate chips or nuts
• Optional toppings: vegan cream cheese, nut butter, mango caramel sauce

Instructions

1. Step 1: Mix flaxseed meal and water in a small bowl and let sit for 15 minutes to create a flax egg. Meanwhile, preheat oven to 400°F and prepare your baking pan.
2. Step 2: Cut spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down in a baking dish with 1 inch of water. Microwave for 5-7 minutes until tender. Once cool, scrape out 1 cup of strands and squeeze through a clean towel to remove excess moisture.
3. Step 3: In a medium bowl, whisk vanilla extract, apple cider vinegar, mashed banana, and coconut sugar until combined. Stir in 1/2 cup aquafaba, then fold in the flax egg and roasted spaghetti squash strands gently.
4. Step 4: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and cardamom, breaking up any lumps.
5. Step 5: In a clean bowl, whip the remaining 1/2 cup aquafaba with cream of tartar on medium-high speed for 8-10 minutes until stiff peaks form, creating a meringue.
6. Step 6: Pour wet mixture into dry ingredients and fold gently until just combined. Carefully fold in the aquafaba meringue in two additions to preserve airiness. Fold in chocolate chips or nuts if using.
7. Step 7: Pour batter into prepared pan and smooth the top. Bake at 400°F for 45-50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Step 8: Let bread cool in the pan for at least 30 minutes before removing to ensure the crumb sets properly.

Tips & Variations

• Squeeze out excess moisture from cooked spaghetti squash thoroughly to avoid soggy bread.
• Swap flax egg for a regular egg or chia egg if not vegan.
• Replace spaghetti squash with shredded zucchini or yellow squash after squeezing dry.
• Use regular eggs instead of aquafaba if preferred, but meringue adds superior lift.
• For gluten-free baking, substitute with a 1:1 gluten-free flour blend.
• Try nutmeg or ginger instead of cardamom if unavailable, or add extra cinnamon.
• Add a swirl of nut butter or vegan cream cheese into the batter for extra richness.

Storage

Store the bread wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week—the bread actually becomes moister after a day or two. Freeze sliced bread, wrapped individually, for up to 3 months. Thaw frozen slices at room temperature for 30 minutes or toast directly for a warm, delicious snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spaghetti squash or leftover cooked squash?

Both fresh and leftover cooked spaghetti squash work well. Just be sure to squeeze out all excess moisture from the cooked strands to avoid making the bread soggy.

What does aquafaba do in this recipe?

Aquafaba whips up like egg whites to form a meringue, which provides lift and a light texture to the bread. It’s essential for achieving a tender crumb in this vegan-friendly recipe.

Classic Spaghetti Squash Vegan Banana Bread with Warm Spices Recipe

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★★★★★

4.9 from 54 reviews

• Author: Matteo
• Total Time: 1 hour 12 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Classic Spaghetti Squash Bread is a moist, vegan quick bread that uses roasted spaghetti squash to add moisture and nutrition without overpowering the flavor. Whipped aquafaba acts like egg whites to give the bread a light, tender crumb, while mashed banana and coconut sugar provide natural sweetness. Warm spices like cinnamon and cardamom add a cozy aroma, making this bread perfect for breakfast, snacks, or anytime you want a comforting treat with a sneaky veggie boost.

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Ingredients

Scale 1x2x3x

For the Flax Egg:

• 1 tbsp flaxseed meal (finely ground for better binding)
• 3 tbsp water

For the Wet Ingredients:

• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar (I use Bragg’s organic)
• 1 cup spaghetti squash (roasted and cooled, squeezed dry)
• 1/2 cup aquafaba (the liquid from canned chickpeas)
• 1/2 cup mashed banana (about 1 medium banana, very ripe)

For the Dry Ingredients:

• 3/4 cup coconut sugar
• 1.5 cups all-purpose flour (I use King Arthur)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon (freshly ground for best flavor)
• 1/2 tsp salt
• 1/2 tsp cardamom

For the Meringue:

• 1/2 cup aquafaba (whips up like egg whites)
• 1/4 tsp cream of tartar (helps stabilize the meringue)

For Mix-ins (Optional):

• 3/4 cup chocolate chips or nuts (optional but recommended for texture and richness)

For Toppings (Optional):

• Vegan cream cheese (optional, adds tangy richness)
• Nut butter (almond or peanut, creamy or chunky)
• Mango caramel sauce (optional, for extra sweetness)

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Instructions

1. Prepare the Flax Egg and Roast the Spaghetti Squash: Mix flaxseed meal with water in a small bowl and set aside for 15 minutes to form a flax egg. Meanwhile, preheat the oven to 400°F. Cut spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down in a baking dish with an inch of water. Microwave for 5-7 minutes until tender. Once cooled, scrape out 1 cup of squash strands and squeeze excess moisture out with a clean towel to prevent sogginess.
2. Combine the Wet Ingredients: In a medium bowl, whisk together vanilla extract, apple cider vinegar, mashed banana, and coconut sugar until well combined. Stir in 1/2 cup aquafaba until smooth, then fold in the flax egg mixture and roasted squash strands gently until evenly distributed.
3. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and cardamom. Break up any lumps of baking soda or powder for even rising.
4. Create the Aquafaba Meringue: In a very clean bowl, combine 1/2 cup aquafaba and cream of tartar. Using an electric mixer on medium-high speed, whip for 8-10 minutes until stiff, glossy peaks form. This meringue adds lift and airy texture to the bread.
5. Assemble the Batter: Pour the wet mixture into the dry ingredients and fold gently just until combined. Carefully fold in the aquafaba meringue in two additions, preserving the air bubbles. Fold in optional chocolate chips or nuts at the end for added texture. Optionally, swirl in nut butter or vegan cream cheese for extra richness.
6. Bake and Cool the Bread: Pour batter into prepared baking pan and smooth top gently. Bake at 400°F for 45-50 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and let cool in pan for at least 30 minutes before turning out to allow crumb structure to set.

Notes

• Always squeeze out excess moisture from cooked spaghetti squash to avoid a soggy bread.
• Ensure your mixing bowl and beaters are completely clean and dry before whipping aquafaba to achieve stiff peaks.
• Let the flax egg mixture sit for at least 15 minutes to thicken properly and bind the batter.
• Be gentle when folding in aquafaba meringue to preserve air bubbles and ensure a light texture.
• Test the bread for doneness with a toothpick around 50 minutes to avoid overbaking and drying out.
• Substitutions: Regular eggs for flax eggs (non-vegan), shredded zucchini for spaghetti squash, chia eggs for flax egg, and different sugars like brown or maple sugar are all possible.
• Store bread wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.

• Prep Time: 24 minutes
• Cook Time: 48 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Keywords: spaghetti squash bread, vegan quick bread, plant-based bread, gluten-free adaptation, healthy sweet bread, aquafaba bread, banana bread alternative, cozy spices bread