We go through plenty of loaves of homemade banana bread in our house, and I’m often experimenting with added ingredients – blueberries, chocolate swirl, peanut butter, toasted nuts – but when I came across this recipe for banana bread made with mashed avocado, I had to give it a go. I so often buy avocados that ripen at a time when I don’t need to use them, and once overripe there isn’t much to do besides make a batch of guacamole. In this banana loaf – or muffins or mini loaves – the avocado replaces the fat, adding moisture and richness along with fiber and nutrients. Totally brilliant.
Bake the batter as a single loaf (it will take about an hour in an 8×4-inch loaf pan) or as muffins if you don’t have mini loaf pans.
Avocado Banana Bread
2 cups whole wheat flour
1 Tbsp baking powder
½ tsp sea salt
2 avocados from Mexico, pureed
2 ripe bananas, mashed
3/4 cup honey
1 tsp vanilla
Preheat oven to 350F.
In a medium bowl, combine flour, baking powder and salt. In a large bowl, combine avocado, banana, honey and vanilla. Fold dry mixture into the avocado-banana mixture. Once combined, spoon into greased mini loaf pans, spreading evenly.
Bake for 25 to 30 minutes or until a toothpick inserted into middle of loaf comes out clean. Let cool, then run a knife along the edges and invert to release.
Yield: Makes 8 mini loaves
Tip: Will keep fresh covered in a container for up to 5 days.
Nutritional Information: Per serving (1 mini loaf): about 308 cal, 6 g pro, 8 g total fat (1 g sat fat), 59 g carb, 8 g fibre, 0 mg chol, 249 mg sodium. %RDI: iron 10%, calcium 2%, vit A 0%, vit C 15%.
Recipe and photo courtesy of missavacado.com