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Avocado Banana Bread

by Allie on March 28, 2010 · 75 comments

in Breakfast,Dessert,Oven Lovin' (Baking),Recipes

Banana bread ranks high on my list of favorite sweet breads along with pumpkin chocolate chip bread and zucchini bread. Recently, I’ve had an uncanny urge to bake banana bread. While I’ve eaten it plenty of times in the past, I don’t believe I have ever baked banana bread myself before.

Rather than bake a traditional banana bread, I decided to go the adventurous route and add avocados. The [healthy] fat from the avocado makes this bread rich and decadent. The banana completely masks the taste of the avocado, leaving you with a super soft and moist banana bread.

I even experimented with some whole grain flours, making this bread completely free of white flour. I used a combination of whole wheat pastry flour, spelt flour, and oat flour. To tell you the truth, it tasted as if it were made with white flour–no weird whole wheat taste whatsoever.

Because the avocado is high in fat, I only had to use 2 TBSP of coconut oil. I also added some ground flaxseed for a nutrient boost. I got my inspiration from this recipe for Chocolate Avocado Banana Bread, but I changed up the ingredients quite a bit.

Adaptations: This recipe can be adapted to be vegan, just use flax-eggs instead of eggs and replace honey with more sugar. The recipe can also be made with gluten-free flours i.e. brown rice flour, oat flour, etc.

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Avocado Banana Bread

Ingredients:

  • 2 med-large bananas
  • 1 med-large avocado
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 TBSP coconut oil
  • 1 tsp lemon juice
  • 1 tsp salt
  • 2 eggs, beaten
  • 2 1/4 cups of whole grain flour (I used 1/2 c whole wheat, 1 c oat, 3/4 c spelt)
  • 1/3 cup ground flax seed

Directions:

Preheat oven to 350* F

1. Puree the avocado and bananas. If you like chunks of banana in your bread, set aside 1/2 banana and mash it)

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2. Add the rest of the ingredients excluding the flour and ground flaxseed (sugar, honey, soda, powder, coconut oil, lemon juice, salt and beaten eggs).

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3. In a separate bowl, combine flour and flax seed. Fold into the wet ingredients.

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This is a new type of flour I got to experiment with, Spelt Flour. It worked incredibly well and I am looking forward to using it in future baking experiments.

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4. Pour into a greased loaf pan (or whatever this is if you don’t have a loaf pan at school).

5. Bake at 350* F for 35-40 min. or until toothpick comes out clean.

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(Looks like a giant doughnut!)

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6. Slice and enjoy!

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{ 62 comments… read them below or add one }

1 Gabriela @ Une Vie Saine March 28, 2010 at 3:49 pm

Oh my gosh, just the sound of this is incredible…I’ll bet the combinations of such creamy fruits makes the texture amazing. You’ve got some great baking skills, my friend!!

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2 Errign March 28, 2010 at 3:56 pm

YUM – I guessed totally wrong, but I don’t care – I am totally making this SOON. Good thing ‘cados are on sale at my store!

It’s a bundt pan :)

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3 Wendy January 20, 2014 at 1:14 pm

It’s a pan that you make angel food cake in I believe it’s a tube pan NOT a bundt pan

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4 Freya @ Brit Chick Runs March 28, 2010 at 4:05 pm

What a fab sounding bread! I’ve made many, many banana breads in the past, but not with avocado – love the idea! You’re so creative :)

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5 BroccoliHut March 28, 2010 at 4:14 pm

This sounds amazing! Banana and avocado is one of my favorite combinations to mash up and eat on toast, so I am sure this is one delicious baked good.

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6 Lauren March 28, 2010 at 4:23 pm

What a fantastic recipe Allie! I can only imagine that the avocado tasted amazing with the banana. I am sure it made the bread particularly creamy and delicious! :)

You are such an all-star baker. :)

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7 Mastering Public Health March 28, 2010 at 4:37 pm

I tend to make ‘breads’ that come out tasting and with the texture being more like cake than bread. It looks like yours was somewhere between the two, tilting towards the bread side, so kudos! I agree with Lauren, I’m sure the banana plus avocado lended a creaminess and subtle nuttiness to it.

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8 Anna @ Newlywed, Newly Veg March 28, 2010 at 4:54 pm

Verrrrrry interesting!!! My hub loves banana bread; I’d love to give this a go. Thanks for sharing!

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9 Karla March 28, 2010 at 4:58 pm

Interesting use of avocado! I bet it adds great moisture!
Very creative!

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10 Heather (Where's the Beach) March 28, 2010 at 5:30 pm

Girl, I’m going to just have to trust you on that one. I am not a fan of avocados. But, if it didn’t taste like them…

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11 Michelle March 28, 2010 at 7:04 pm

Ooooh that looks delicious! I’ve made a Clean-Eating Banana Bread, http://glowfromtheinside.com/?p=464, but I’ve never thought of using avocado! Genius!

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12 Katie March 28, 2010 at 7:07 pm

Oh wow, Allie! This is brilliant! I love banana bread and was planning on making some over my spring break. I would love to try this. If I have an avocado by the time I am ready to make it, I surely will try it! :)

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13 Michele | aka Raw Juice Girl March 28, 2010 at 7:47 pm

Wow. That looks so good! Kudos to your creativity!!! :-D

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14 Krista March 28, 2010 at 8:37 pm

Banana bread looks great, Allie! I just made another batch of my dark chocolate chip avocado muffins tonight! I whip up all the wet ingredients in the MB, too. Very handy! Thanks for another great way to use avocado!!!

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15 Lauren @ Eater not a runner March 28, 2010 at 9:01 pm

That looks so good!!

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16 Meg @ be fit be full March 28, 2010 at 9:25 pm

Dear Allie – Can you please give me some baking lessong? Thanks, Meg.

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17 Glidingcalm March 28, 2010 at 9:48 pm

wowieeeeeeeeeeee what a recipe!!! and I loveeee spelt flour!!

have a great week Allie love!

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18 Angelalovesfood March 28, 2010 at 9:59 pm

People who bake bread amazes me, even though it’s simple. It impresses me no matter what. I have almost all of the ingredients on hand, so I’ll have to bookmark it incase I ever make bread.

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19 Hillary [Nutrition Nut on the Run] March 28, 2010 at 10:09 pm

love. love. love.

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20 Molly March 28, 2010 at 10:30 pm

Woo goo me! I got the banana bread part right just did not know about that avocado. What a great idea and recipe. I also never have thought of using my little blender to bake with… perfect idea.. go Allie!

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21 Kelly March 28, 2010 at 10:55 pm

So it was banana bread! That looks delicious! I bet you it would be even more delicious (if possible) with added chocolate chips or even walnuts! I love banana bread as well. I may love lemon loaf more though…I have a great recipe I got from a friend at school that is just to die for!! (Or so I think! ;) )

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22 Jessica @ The Process of Healing March 28, 2010 at 10:59 pm

That sounds absolutely amazing!!!! Do you know the nutritional stats on it?

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23 reba May 17, 2011 at 10:12 pm

same question..is there a reply on the boards?

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24 Barbara March 28, 2010 at 11:13 pm

That would be SO good with whipped avocado honey mousse as a spread (it’s like avacodo butter- you whip in creamed honey or maple syrup/butter).Great job Allie!!! When I saw your picture yesterday, I had a feeling it was banana avocado, so I was really surprised when I was right!! It looks so good! Congrats!
Your friend, Barbara

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25 Nora@LiveLifeEatRight March 29, 2010 at 12:14 am

wow, I’m so impressed this looks awesome!

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26 Run Sarah March 29, 2010 at 12:53 am

That looks SO tasty and moist. I love the idea of making it in a cake pan too to get little round slices.

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27 Anne @ Food Loving Polar Bear March 29, 2010 at 1:06 am

I don’t know if I’m weird but I usually don’t like sweet bread :( but that was does look awesome! if only I would like baking… ;)

Have a great week!

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28 Helen March 29, 2010 at 7:26 am

This looks lovely. Always good to get some good fats from the avocados. It looks yummy too!

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29 Jess March 29, 2010 at 8:29 am

SO creative! I love that you used the round pan for it. It looks really nice compared to a loaf. I’ve noticed avocado ending up in a lot of breads/muffins lately. You girls are SMART!

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30 Tony the Pink Panda March 29, 2010 at 10:13 am

Allie, this looks delicious. I’m going to have to try this sometime (hopefully sometime soon lol).

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31 Naomi (onefitfoodie) March 29, 2010 at 10:37 am

LOOOVE THIS RECIPE! and also love that it looks like just pure banana bread,its not green :) altough that would not bother me one bit!! looks so moist and good!!! dab of some butter on there, and HEAVEN!

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32 Christina (Dinner at Christina's) April 2, 2010 at 2:30 am

Thanks for linking up to Friday Firsts Allie! I’ve never baked with avacado either, but I sure do love me some banana bread! :)

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33 Jordy April 3, 2010 at 9:48 am

I made this yesterday!! I just happened to have an avocado and some super-ripe bananas on hand and went for it. I used a combo of whole wheat flour and oat bran, and put in 3/4 cup of organic cane sugar because I didn’t have honey. It turned out wonderfully! Soo yummy, and you’re right, you can’t taste the avocado! Though I simply mashed my avocado/bananas so there a few green chunks in my bread, haha! But I don’t mind at all. I’ll be happily snacking on this throughout the week. :D Thank you!

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34 melissa@the hungry artist May 1, 2010 at 6:56 pm

This bread looks great! I was just thinking about making a sweet bread with avocado instead of oils or butters and I was going to look it up, but then I saw yours! I don’t have coconut oil, but I’m sure I could use canola, right?

thanks for posting! :)

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35 Katie May 13, 2010 at 11:39 am

Hey Allie! I made this bread this morning! It’s great! I love the avocado idea! I don’t even like avocados, but this was great! I put walnuts in mine! ;)
Thanks!

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36 Carla July 5, 2010 at 4:40 pm

Hi Allie! I’m a new follower and I just made your banana and avocado bread recipe!!! All I can say is YUM!!!! Just wanted to thank you for sharing! I’ve never made bread before and it turned out great! Thanks again!!!:)

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37 Lori July 27, 2010 at 6:55 pm

I would like you to be aware of the fact that I have spent the last 2 hours looking (and wasting time at work) through all of your past recipe posts… seriously, you have some amazing recipes. I am slightly jealous. ;)

Thanks for the great recipes!

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38 joyce August 3, 2010 at 11:44 am

Hi Allie – This sounds amazing! I’m planning to make is very soon as well as some of your other recipes. Please keep sharing!

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39 Heather Eats Almond Butter September 20, 2010 at 5:34 pm

Definitely my kind of doughnut. :)
Thanks for sharing!

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40 Megan October 11, 2010 at 2:39 pm

I realize you posted this ages ago but I just wanted to let you know I’m making it right now! I just put it in the oven and can’t wait to try it when it comes out =D

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41 Kathleen November 3, 2010 at 6:48 pm

This was delicious. I think it tasted a slight bit different than banana bread but I loved the earthiness of it. I had it warm topped with raw almond butter and strawberry jam on one piece and mango jam on the other. Yummy! Thank you!

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42 Kathleen November 28, 2010 at 9:29 pm

Okay forget almond butter and jam-this bread with Justin’s chocolate almond butter is pretty much dessert for breakfast. I am about to do just that now-yum! And I am baking another batch tomorrow! I froze it in invidividual pieces in foil and it was like having fresh baked bread every day!

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43 AllergyMentor April 5, 2011 at 3:46 pm

What a wonderful idea! To keep mine vegan, I replaced the honey with maple syrup- because maple and banana are wonderful together. I omitted the eggs. With the flax, the oil, fruit puree, and the baking powder, I didn’t think I really needed them for anything. Just added a few tablespoons of water to replace the moisture. Oh! And I used 1/2 c quinoa flakes in place of 1/2 c flour, to increase the protein. Yum-o.

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44 amy May 5, 2011 at 1:03 am

My kitchen smells delicious!!

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45 Anzo May 12, 2011 at 8:24 pm

Is there anyway this is sweet enought to leave out the table sugar? I was hoping to make the recipe without any processed sugar. Thanks!

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46 Allie May 12, 2011 at 8:34 pm

Perhaps if you use super super ripe bananas, since they are sweeter. I wouldn’t go any less than 1/4 cup sugar if you still want it to be a “sweet” bread.

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47 reba May 17, 2011 at 10:30 pm

Nutrition guess:
2 med bananas 210 calories
1 med avocado 161 calories
1/2 cup sugar 387 calories
1/4 cup honey 258 calories
1 tsp baking soda 0 calories
1 tsp baking powder 5 calories
2 TBSP coconut oil 240 calories
1 tsp lemon juice 4 calories
1 tsp salt 0 calories
2 eggs, beaten 180 calories
2 1/4 cups of whole grain flour [There are 455 calories in a cup of whole wheat flour] 455+455+113 = 1023 CALORIES
1/3 cup ground flax seed my guess 150 calories
=2618 calories…so I’m hoping to get at least 10 slices = 261/slice

again..this is my guess

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48 Allie May 18, 2011 at 12:46 am

Thanks for calculating!

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49 Amanda May 28, 2011 at 11:12 am

Hey Allie!
I stumbled upon your website when I was searching for recipes with bananas and avocados (both were quickly turning bad). I love your site and this recipe for avocado banana bread is delicious!! I used rice flour (didn’t have spelt) and I added plain whey powder to give it some protein. I made them into muffins and they turned out beautiful. Thanks for an EXCELLENT recipe!

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50 Allie May 28, 2011 at 4:13 pm

Thanks, Amanda! Good to know about the substitutions. Glad you liked the muffins!

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51 Kara September 22, 2011 at 4:52 pm

Oh emm geeeeee! I just came across this recipe and I must try it soon!

P.S. Love your blog :) I will definitely be reading!

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52 Sour dough Bread Recipe October 25, 2011 at 2:21 am

Thanks Allie for sharing such a delicious recipe. I am definitely going to try this out.

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53 Winny June 28, 2012 at 4:23 pm

Mmmmmmmmm, that looks really good ;) have you ever tried to make an angel food cake with that?

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54 Allie June 28, 2012 at 10:58 pm

Nope! That was my college roommate’s pan. I’ve never made angel food cake, either.

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55 Winny June 28, 2012 at 4:24 pm

Woops sorry, when I said “with that”, I meant with the baking pan.

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56 sara July 5, 2012 at 9:32 pm

do you think i could sub in one of the eggs for egg whites? or all of it – using four egg whites instead of two eggs?

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57 Allie July 6, 2012 at 5:01 pm

I haven’t tried subbing egg whites, but I don’t see why not! I would start with subbing one first.

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58 Ginny July 20, 2012 at 4:06 pm

Can’t wait to make this!!!!! Also, can’t wait to try your idea of the banana chips in the freezer :) Wish I had read this post earlier today before I threw out 5 that were well past ripe!

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59 Heather Boyd September 10, 2012 at 1:53 pm

This recipe looks great and I’m looking forward to trying it with some overripe bananas and avocados I have to use today. So glad to see your suggestions for making it vegan. Is there a more printable version of this (without the photos)? I like to have printed copies of recipes in the kitchen with me rather than running from desktop to countertop. Thanks. Looking forward to exploring your site some more.

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60 Allie September 10, 2012 at 9:56 pm

Hey Heather! I haven’t implemented a “print recipe” feature yet–sorry! This is an old (OLD!!) recipe. My more recent recipes aren’t spread out by photos.

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61 Heather Boyd September 10, 2012 at 11:22 pm

FYI I subbed all the spelt flour and flaxseed with Bob’s Red Mill Gluten free flour (I was out of flax seed and couldn’t find my chia seed). Appears to have turned out well.

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62 Dawn H March 10, 2013 at 9:23 pm

Love this…going to try it in a muffin pan so my coworkers aren’t cuting it and touching it with their dirty paws…I’ll let you know how it turns out!
*I don’t have spelt flour so I’ll only use an organic flour that’s not bleached and use ground, flax seed, Demerara sugar, and lemon zest that I’ll incorporate in the batter (just a tablespoon full) and some for the tops that I toss w/Demerara sugar as well.
More to follow….

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