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Avocado Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 243 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A moist and flavorful Avocado Banana Bread that combines ripe avocados and bananas for a naturally sweet and tender loaf. Perfect for breakfast or a healthy snack, this recipe includes optional chocolate chips or nuts for added texture and taste.

Ingredients

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 (any kind, dairy or non-dairy)
  • 1 teaspoon vinegar

Optional

  • ½ cup chocolate chips or nuts

Instructions

  1. Preheat Oven 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.
  2. Mash Avocados and Mix with Sugar: 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 combine until smooth and well incorporated.
  3. Blend Banana Mixture: In the same food processor or blender, add the peeled bananas, eggs, milk, vinegar, and baking soda. Blend until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Ingredients: Pour half of the banana mixture into the avocado-sugar mixture. Add 1 cup of flour and mix gently until just combined. Then add the remaining banana mixture and the second cup of flour, mixing carefully to avoid overmixing the batter.
  5. Fold in Optional Ingredients: If using, gently fold in chocolate chips or nuts to add extra flavor and texture.
  6. Pour Batter and Bake: Pour the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate chips or nuts on top. 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.
  7. Cool the Bread: Allow the bread to cool in the loaf pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
  8. Store Properly: Wrap the cooled bread in plastic wrap and store at room temperature for up to 3 days. Refrigerate to extend its shelf life or freeze for up to 3 months.

Notes

  • Use overripe bananas for maximum sweetness and moisture.
  • Do not overmix the batter to avoid a dense bread.
  • Avocados add healthy fats and help keep the bread moist.
  • Optional chocolate chips or nuts enhance flavor and texture but can be omitted for a simpler loaf.
  • Ensure the bread is completely cool before storing to prevent sogginess.

Find it online: https://slsrecipes.com/avocado-banana-bread-recipe/