Introduction
Avocado Banana Bread combines the smoothness of avocado with the natural sweetness of bananas, resulting in a moist and flavorful bread that’s perfect for any time of the day. Whether you’re looking for a healthier twist on classic banana bread or simply want to try something new, this recipe delivers a delicious and nutritious treat. Ideal for breakfast, dessert, or a snack, this easy-to-make bread will soon become a favorite.
Why You’ll Love Avocado Banana Bread
- Rich and Moist: The avocado adds a creamy texture that keeps the bread incredibly moist.
- Healthier Alternative: Avocados provide healthy fats, and bananas add natural sweetness, reducing the need for added sugar.
- Simple to Make: A straightforward recipe with basic ingredients for an easy baking experience.
- Versatile: Enjoy it as a snack, breakfast, or dessert!
Ingredients
- Ripe Avocado: A creamy fruit that adds natural fats and moisture to the bread, making it soft and rich.
- Ripe Bananas: These bring natural sweetness to the bread, ensuring it’s flavorful without needing too much added sugar.
- Granulated Sugar: A classic sweetener that enhances the banana’s natural sugars and contributes to the texture.
- Brown Sugar: Adds a touch of caramel flavor and helps retain moisture in the bread.
- Eggs: Provide structure and help bind the ingredients together.
- Vanilla Extract: Infuses the bread with a warm, aromatic flavor that complements the sweetness of the bananas.
- All-Purpose Flour: The base for the bread, offering structure and a soft crumb.
- Baking Soda: A leavening agent that helps the bread rise and become light and fluffy.
- Salt: Enhances the flavor of the other ingredients and balances the sweetness.
- Ground Cinnamon (optional): Adds a warm, spicy depth to the flavor profile of the bread.
- Milk: Adds moisture to the batter and helps combine the dry ingredients smoothly.
- Chopped Walnuts or Chocolate Chips (optional): Add texture and extra flavor with a crunchy or sweet touch.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
Step 2: Prepare Wet Ingredients
In a large mixing bowl, mash the avocado and bananas together until smooth. Stir in the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Step 4: Mix Wet and Dry Ingredients
Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Step 5: Add Milk
Pour in the milk and stir until the batter is smooth and evenly combined.
Step 6: Optional Mix-ins
If desired, fold in the walnuts or chocolate chips for added texture and flavor.
Step 7: Bake the Bread
Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Nutrition Facts
Servings: 12
Calories per serving: 230
Nutrition Information
- Total Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 180mg
- Carbohydrates: 36g
- Fiber: 4g
- Sugar: 16g
- Protein: 4g
- Vitamin D: 0mcg
- Calcium: 30mg
- Iron: 1mg
- Potassium: 350mg
How to Serve Avocado Banana Bread
- With Butter or Nut Butter: Top with butter or almond butter for extra richness.
- With Yogurt: Serve with a dollop of yogurt for a protein boost.
- As a Dessert: Add a scoop of vanilla ice cream or drizzle with caramel sauce for a decadent treat.
Additional Tips
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Make it Vegan: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use non-dairy milk.
- Add Mix-ins: Feel free to include chocolate chips, nuts, or dried fruit for extra flavor.
- Storage: Keep the bread in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week. Freeze slices for up to 2 months.
FAQ Section
Q1: Can I use frozen bananas?
A1: Yes, thaw them before mashing and adding to the recipe.
Q2: Can I substitute the avocado?
A2: You can use unsweetened applesauce or Greek yogurt for a similar creamy texture, though the flavor will be different.
Q3: Can I use whole wheat flour?
A3: Yes, whole wheat flour will give the bread a denser texture. Add a little extra liquid if needed.
Q4: How do I know when the bread is done?
A4: When a toothpick inserted into the center comes out clean or with just a few crumbs, the bread is done.
Q5: Can I freeze this bread?
A5: Yes, wrap it tightly and store in the freezer for up to 2 months.
Q6: Can I make muffins instead of bread?
A6: Yes, divide the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.
Q7: Can I reduce the sugar?
A7: Yes, you can reduce the sugar or use a natural sweetener like honey or maple syrup.
Q8: Can I add nuts?
A8: Yes, walnuts, pecans, or almonds work great in this bread.
Q9: What milk should I use?
A9: Any milk will work, including dairy or non-dairy options like almond or oat milk.
Q10: Can I add chocolate chips?
A10: Yes, chocolate chips are a great addition for extra sweetness.
Avocado Banana Bread Recipe
Avocado Banana Bread is a deliciously moist and tender quick bread that incorporates ripe avocados and overripe bananas, making it a healthier alternative to traditional banana bread. This recipe skips the oil and butter, relying on the creamy texture of avocados to create a rich and flavorful loaf.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 55 minutes
- Yield: 1 loaf (8-10 servings) 1x
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: Vegetarian
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. - Mash Avocados:
In a food processor or blender, mash the avocados until smooth. Transfer to a large mixing bowl and add the sugar. Mix with a hand mixer until well combined. - Blend Wet Ingredients:
In the same food processor or blender, add the peeled bananas, eggs, milk, vinegar, and baking soda. Blend until smooth. - 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. - Add Chocolate Chips or Nuts (Optional):
If using, fold in the chocolate chips or nuts gently. - Bake:
Pour the batter into the prepared loaf pan. If desired, sprinkle extra chocolate chips or nuts on top. 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:
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. - Storage:
Wrap the cooled bread in plastic wrap and store it at room temperature for up to 3 days, or refrigerate to extend its shelf life. The bread can also be frozen for up to 3 months.
Notes
- For a more health-conscious version, use whole wheat flour or half whole wheat and half all-purpose flour.
- For added texture and flavor, try adding chopped walnuts or pecans.
Nutrition
- Serving Size: 1 slice
- Calories: 210kcal
- Sugar: 21g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg