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!!
Ingredients:
- 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
Directions:
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a medium bowl, beat eggs, bananas, and avocado.
- Add egg mixture to flour mixture and stir until just combined.
- Pour batter into a greased and floured bread pan (or any smallish pan!).
- 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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