Description

This Avocado Banana Bread is a moist and delicious twist on classic banana bread, featuring ripe avocados to add creaminess and healthy fats. Perfect as a breakfast treat or snack, this recipe combines the natural sweetness of overripe bananas with the subtle richness of avocado, enhanced with sugar and optional chocolate chips or nuts for extra flavor and texture.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (or 1 cup whole wheat flour and 1 cup all-purpose flour)
1 teaspoon baking soda
1 cup granulated sugar (or brown sugar)

Wet Ingredients

2 medium ripe avocados, mashed
2-3 overripe bananas, peeled
2 large eggs
¼ cup milk (dairy or non-dairy)
1 teaspoon vinegar

Optional Add-ins

½ cup chocolate chips or nuts

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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.
Mash avocados: Using a food processor or blender, mash the avocados until smooth. Transfer the mashed avocado into a large mixing bowl and add the sugar. Use a hand mixer to blend them together until well combined and creamy.
Blend banana mixture: In the same food processor or blender, add the peeled bananas, eggs, milk, vinegar, and baking soda. Blend this mixture until smooth and well incorporated.
Combine mixtures and flour: Pour half of the banana mixture into the avocado-sugar mixture. Add one cup of flour and mix gently just until combined. Then add the remaining banana mixture and the second cup of flour, mixing carefully to avoid overmixing to keep the bread tender.
Add optional ingredients: If desired, gently fold in chocolate chips or nuts to add texture and flavor.
Pour and bake: Pour the batter evenly into the prepared loaf pan. Optionally, sprinkle extra chocolate chips or nuts on top for decoration. Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to prevent sogginess.
Store: Wrap the cooled bread in plastic wrap and store it at room temperature for up to 3 days. For longer storage, refrigerate to extend shelf life or freeze for up to 3 months.

Notes

Use overripe bananas for maximum sweetness and moisture.
Mashing avocados in a food processor ensures a smooth texture, but you can also mash by hand for a chunkier texture.
Be careful not to overmix the batter once the flour is added to keep the bread tender.
Feel free to substitute all-purpose flour with whole wheat for a healthier option, but expect a denser loaf.
Optional chocolate chips or nuts can be swapped or omitted based on dietary preferences.
To check for doneness, use a toothpick inserted into the center; if it comes out clean or with a few moist crumbs, the bread is done.