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’!
Fruits!
GOOO!
Ready to bake!
Finished!
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