• Boneless chicken - 500gm
  • Squash - 500gm
  • Cinnamon powder - 1 tbs
  • Bananas - 2 nos
  • Egg - 4 nos
  • salt
  • Coconut oil - 4 tbs


Wash the chicken and squash and cut them into desired size. Normally I take equal amount of squash and chicken.

Cook the chicken and squash separately or together. I cook them together in a pressure cooker with some water and I use this water for making chicken soup.

001  002

Blend/grind the cooked chicken into fine paste. Then add the cooked squash to it and blend it. I squeeze little water from the squash because it has more water as I cook it along with the chicken in water. If the dough becomes too watery then the bread will not be stiff enough to cut into pieces.


Then add the eggs (both white and the yolk), bananas, cinnamon powder and the coconut oil. Then blend it together until smooth dough.

004  007

The ripped bananas that I use are very sweet. Two bananas give mild sweetness to the bread. You can add one more banana if the bananas you use are not sweet enough. The bananas can also be replaced with pear sauce or apple sauce. But strain the water from the sauce before adding the sauce to the dough.

Preheat the oven. Line the bread pan/tray with baking sheet and brush it with little coconut oil on all sides. Pour in the dough. With my bread pan I can make two batches of breads with the above mentioned ingredients.

009  011

Spread the dough to half inch height and bake it until golden brown. I bake it for 25 mins in 180 degree.

When the upper side of the bread turns brown, remove the tray from the oven and flip the bread upside down to bake the lower part of the bread. I normally flip it upside down to another tray lined with baking sheet.

012  013

Bake it again for 15 to 20 mins in 180 degree until it get baked completely and the sides turn brown.

Allow it to cool down and cut it into small pieces. In the mean time I bake the second batch of dough.

014  015

Store it in a container in the freezer for two weeks and defrost it just before use.



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