Banana Avocado Bread

I'm not much for cooking, but man do I love to bake. And while recipes aren't often the subject matter of this little blog, I've got a good one for you today: banana-avocado bread. Yep, you heard right, avocados are a main ingredient in this delicious dessert bread. Now before you scrunch up your nose in disgust, let me explain why avocados are part of this recipe - they're a substitute for butter! So essentially, you're cutting out some of the "bad" fat content and replacing it with "good" fat by using those nubby green guys (without losing any tasty flavor). I'm not a huge fan of trying to make desserts healthier (I figure if I'm going to eat dessert, I'm going to eat dessert...you know what I mean?), but this substitution was so easy and I think it actually added moistness to the bread. Win win win.

I promise I didn't make this up. The Kitchn tells me it's true, so it must be :).

I kind of discovered this recipe by accident because I had four avocados that I needed to use up ASAP and I didn't want to end up with a whole vat of guacamole. A little Googling along the lines of "uses for avocados" (real creative, I know) revealed the banana-avocado bread recipe below. I had some super ripe frozen bananas on hand, so I decided to go for it. It turned out really, really well - I'll definitely be using the recipe again.

 

Banana-Avocado Bread (recipe originally from A Little Yum)

Ingredients:

• 3/4 cup sugar
• 1/4 cup softened butter (half a stick)
• Half an avocado (approximately 1/4 cup)
• 2 cups flour
• 2 eggs
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 very ripe bananas (this is not worth making if your bananas aren’t super ripe)
• 3 TBSP milk

1. Cream together sugar, butter and avocado.
2. Stir in the eggs and vanilla extract and mix well.
3. In a separate bowl, combine the flour, baking soda and salt until well mixed.
4. Fold together the butter and flour mixture until well incorporated.
5. Mash 3 very ripe bananas. Mix in the mashed bananas and milk.
6. Bake at 350 degrees for one hour or until the top springs back when you press it.

Looks yummy, doesn't it? I ended up dividing my batter into two loaf pans. If you do that too, decrease your cooking time to about 40 minutes and check on it.

Hungry yet?

{avocado image from here; butter image from here}

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