Description
A moist and flavorful Avocado Banana Bread that combines the creaminess of ripe avocados with the natural sweetness of overripe bananas. This recipe uses simple ingredients and a unique method of blending to create a tender, nutrient-rich loaf perfect for breakfast or a healthy snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or 1 cup whole wheat flour and 1 cup all-purpose)
- 1 teaspoon baking soda
- 1 cup granulated sugar (or brown sugar)
Wet Ingredients
- 2 medium ripe avocados, mashed
- 2-3 overripe bananas
- 2 large eggs
- ¼ cup milk (any kind, dairy or non-dairy)
- 1 teaspoon vinegar
Optional Add-ins
- ½ cup chocolate chips or nuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Mash Avocados: In a food processor or blender, mash the avocados until smooth. Transfer to a large mixing bowl and add the sugar. Use a hand mixer to blend until well combined, creating a creamy base.
- Blend Banana Mixture: In the same food processor or blender, add peeled bananas, eggs, milk, vinegar, and baking soda. Blend all these ingredients until smooth and fully incorporated.
- Combine Mixtures with Flour: Pour half of the banana mixture into the avocado-sugar mixture. Stir in one cup of flour gently until just combined. Then add the remaining banana mixture along with the remaining cup of flour. Mix carefully to incorporate the flour without overmixing to keep the bread tender.
- Add Optional Ingredients: If using, fold in the chocolate chips or nuts gently to distribute evenly without breaking the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate chips or nuts on top for added texture. Bake for 40-50 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely. This prevents sogginess when slicing.
- Store Properly: Wrap the cooled bread in plastic wrap and store at room temperature for up to 3 days or refrigerate to prolong freshness. For longer storage, freeze the bread up to 3 months.
Notes
- Using ripe or overripe bananas enhances the sweetness and flavor.
- Substituting part of the all-purpose flour with whole wheat flour adds fiber and a nuttier taste.
- Be careful not to overmix the batter after adding flour to keep the bread soft.
- Optional add-ins like chocolate chips or nuts can be adjusted or omitted based on preference.
- Allow the bread to cool completely before slicing to prevent crumbling.
- Avocados add moisture and healthy fats, making this bread a nutritious alternative.
