Avocado Banana Bread

So, another banana bread post.  Yay!  I actually made this one first, but wasn’t sure I wanted to post it because it was good, but not as good as regular banana bread or the chocolate chip banana bread.  Don’t get me wrong, I still thought it was good, it was just more crumbly and more cake-like than moist bread-like.  I think this is because I swapped the butter for avocado one-to-one and avocado doesn’t melt like butter.  Another big change is that I omitted sugar entirely.  I found, in multiple places, that people had omitted sugar because they used  super-ripe bananas, which are already pretty sweet.

If I make this again, I probably add sugar.  The original recipe called for 1 cup of white sugar, but I would start with 1/2 cup of dark brown sugar (my favorite kind of sugar; I substitute this in lots of my baking because I love the molasses taste it adds).  To make the texture more moist, I would probably add another banana (the original recipe calls for 5, yes, 5!  I think that makes it way too banana-y, but it’s really your preference.).  Despite these changes, I still thought it was really yummy!  Go forth and bake!!


  • 2 cups bread flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 eggs
  • 1 banana, mashed
  • 1 avocado


  1. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In a medium bowl, beat eggs, bananas, and avocado.
  3. Add egg mixture to flour mixture and stir until just combined.
  4. Pour batter into a greased and floured bread pan (or any smallish pan!).
  5. Bake at 350 degrees F for 55 – 60 minutes, or until it passes the toothpick test*.

*Toothpick test:  Insert a wooden toothpick in the middle of the bread.  If it comes out clean, the bread is probably ready.  If it comes out with batter, keep on cookin’!






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