The fun of cooking is trying new ideas. Experimenting with ingredients to see how they will impact a recipe. I wanted to make a banana bread with avocados to limit the dairy fat one typically adds to most recipes. Avocado Banana Bread comes out totally moist. The color is slightly muted because of the avocados but the textural change is wonderful.
Look at the texture of the banana bread. It looks perfect. You would not know that I did not follow the most traditional of recipes. I really enjoyed this recipe. I felt it was healthier than traditional baking because there was no dairy. The wet ingredients were all created by putting the avocados and bananas in a food processor. That is amazing. I realize now as I review the ingredient list that if I had not used one egg, I could have made this avocado banana bread a vegan option. Note to self, try this again and make it vegan. Have you made a vegan banana bread? What did you use to substitute for the dairy? I would think that almond or coconut milks would be the perfect substitute.
I did use real chocolate chips. Chocolate chips just go with banana bread like peanut butter and jelly. Again, you can substitute non-dairy chips to keep this a vegan recipe. I am going on and on about making this vegan. I may have to try to make this vegan banana bread this weekend. I only need to substitute out two items. Stay tuned or check out my Instagram feed to see if I do try to make it this weekend.
The Avocado Banana Bread cast of characters.
The avocado and banana in the food processor, and then, the egg and oil added.
The wet ingredients added to the dry ingredients.
The bread mixed with chips added, and then, placed in the oven.
The avocado banana bread plated.
- 1½ cups all purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 ripe avocado
- 3 - 4 ripe bananas
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 large egg, room temperature
- Preheat the oven to 350 degrees. In a large bowl, mix the almond flour, baking soda, and salt.
- Pulse the avocado and bananas in a food processor until creamy. Add the coconut oil, vanilla, honey, and egg, and pulse to combine.
- Using a rubber spatula gently mix the wet ingredients into the dry ingredients and mix to form a batter, then fold in the macadamia nuts.
- Line an 8½ x 4½-inch medium loaf pan with parchment paper and spread the batter across the pan.
- Bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes.