Avocado Banana Bread Recipe

Introduction

There’s something special about baking with ingredients that not only taste good but also offer a nutritional boost. That’s exactly how I feel about this Avocado Banana Bread. When I first made this recipe for my family, I was greeted with smiles and satisfied nods after every bite. The creamy avocados combined with the sweetness of ripe bananas create a moist and flavorful loaf that feels indulgent yet healthy. My kids couldn’t get enough, and I loved knowing I was feeding them something wholesome. This recipe has since become a staple in our home, and I can’t wait to share it with you!

Ingredients

• 1 cup granulated sugar (or brown sugar)
• 2 medium ripe avocados (mashed)
• 2-3 overripe bananas
• 2 large eggs
• ¼ cup milk (any kind, dairy or non-dairy)
• 1 teaspoon vinegar
• 1 teaspoon baking soda
• 2 cups all-purpose flour (or 1 cup whole wheat flour and 1 cup all-purpose)
• Optional: ½ cup chocolate chips or nuts

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Mash Avocados

In a food processor or blender, mash the avocados until smooth. Transfer the mashed avocados to a large mixing bowl and add the sugar. Use a hand mixer to combine until well blended and creamy.

Blend Wet Ingredients

In the same food processor or blender, add the peeled bananas, eggs, milk, vinegar, and baking soda. Blend until smooth and well combined.

Combine Ingredients

Pour half of the banana mixture into the avocado-sugar mixture. Add one cup of flour and mix until just combined. Add the remaining banana mixture and the second cup of flour, mixing until the flour is just incorporated. Be careful not to overmix, as this can lead to a dense loaf.

Add Chocolate Chips or Nuts (Optional)

If you’re feeling adventurous, fold in the chocolate chips or nuts gently to add a delightful crunch and richness to your bread.

Bake

Pour the batter into the prepared loaf pan. If desired, sprinkle extra chocolate chips or nuts on top for an appealing finish. Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve

Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step ensures the loaf holds its shape when sliced.

Storage

Wrap the cooled bread in plastic wrap and store it at room temperature for up to 3 days. For longer shelf life, refrigerate it, or freeze it for up to 3 months.

Nutrition Facts

• Servings: 12 slices
• Calories per serving: Approximately 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Total Time: 55-65 minutes

How to Serve

• Serve warm with a pat of butter or a drizzle of honey.
• Slice and enjoy as a snack or a quick breakfast on the go.
• Pair with a cup of coffee or tea for a delightful afternoon treat.

Additional Tips

1. Ripe Ingredients: The riper the bananas, the sweeter your bread will be. Look for bananas with plenty of brown spots.
2. Avocado Ripeness: Choose avocados that are soft but not overly mushy for the best texture.
3. Mixing: Be careful not to overmix the batter to keep your bread light and fluffy.
4. Storage: If refrigerating, consider wrapping the bread in foil to maintain moisture.
5. Add-ins: Feel free to customize with different nuts, seeds, or dried fruits.

Recipe Variations

• Whole Wheat Version: Substitute all-purpose flour with whole wheat flour for added fiber.
• Nut-Free Option: Omit nuts or replace them with seeds for a nut-free version.
• Vegan Adaptation: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use non-dairy milk.
• Spices: Add a pinch of nutmeg or a tablespoon of cocoa powder for a chocolatey twist.

Serving Suggestions

• Serve alongside a fruit salad for a refreshing breakfast.
• Top with Greek yogurt and fresh berries for a delicious brunch option.
• Cut into smaller pieces for a delightful dessert option with a scoop of vanilla ice cream.

Freezing and Storage

• To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. Thaw overnight in the fridge when ready to enjoy.
• Individual slices can also be frozen in sandwich bags for quick access to a snack.

FAQ Section

1. Can I use frozen bananas?
   Yes, just thaw and drain them before using.
2. Is this recipe gluten-free?
   You can use a gluten-free flour blend to make it gluten-free.
3. How can I tell when the bread is done?
   Insert a toothpick into the center; it should come out clean or with a few crumbs.
4. Can I substitute the sugar?
   Yes, you can use coconut sugar or a sugar substitute if desired.
5. What can I add for flavor?
   Consider adding vanilla extract, almond extract, or spices like cinnamon or nutmeg.
6. How do I store leftover bread?
   Wrap it in plastic wrap and store it at room temperature for up to 3 days.
7. Can I make this bread in advance?
   Absolutely! It keeps well, making it a great make-ahead option.
8. Can I double the recipe?
   Yes, simply double the ingredients and bake in two loaf pans or one larger pan.
9. What other fruits can I add?
   Try adding blueberries, cranberries, or even diced apples for added flavor.
10. Is this recipe kid-friendly?
    Yes! Kids love the sweetness, and you can sneak in healthy ingredients without them noticing.

Conclusion

This Avocado Banana Bread is not only a delicious and moist treat, but it also offers a healthier twist on traditional banana bread. With the combination of avocados and ripe bananas, you’ll enjoy a loaf that’s rich in flavor and nutrition. Perfect for breakfast, a snack, or dessert, it’s bound to become a favorite in your home just like it has in mine. Give this recipe a try, and I promise you won’t be disappointed!

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