babble » food » Family Kitchen
Family Kitchen
Healthy Snacks: Avocado Banana Bread
We go through plenty of loaves of homemade banana bread in our house, and I’m often experimenting with added ingredients – blueberries, chocolate swirl, peanut butter, toasted nuts – but when I came across this recipe for banana bread made with mashed avocado, I had to give it a go. I so often buy avocados that ripen at a time when I don’t need to use them, and once overripe there isn’t much to do besides make a batch of guacamole. In this banana loaf – or muffins or mini loaves – the avocado replaces the fat, adding moisture and richness along with fiber and nutrients. Totally brilliant.
Bake the batter as a single loaf (it will take about an hour in an 8×4-inch loaf pan) or as muffins if you don’t have mini loaf pans.
Avocado Banana Bread
2 cups whole wheat flour
1 Tbsp baking powder
½ tsp sea salt
2 avocados from Mexico, pureed
2 ripe bananas, mashed
3/4 cup honey
1 tsp vanillaPreheat oven to 350F.
In a medium bowl, combine flour, baking powder and salt. In a large bowl, combine avocado, banana, honey and vanilla. Fold dry mixture into the avocado-banana mixture. Once combined, spoon into greased mini loaf pans, spreading evenly.
Bake for 25 to 30 minutes or until a toothpick inserted into middle of loaf comes out clean. Let cool, then run a knife along the edges and invert to release.
Yield: Makes 8 mini loaves
Tip: Will keep fresh covered in a container for up to 5 days.
Nutritional Information: Per serving (1 mini loaf): about 308 cal, 6 g pro, 8 g total fat (1 g sat fat), 59 g carb, 8 g fibre, 0 mg chol, 249 mg sodium. %RDI: iron 10%, calcium 2%, vit A 0%, vit C 15%.
Recipe and photo courtesy of missavacado.com
Go Back To Family Kitchen
7 Comments
Francesca commented on Nov 05 11 at 10:37 pmLove it!! Can’t wait to try it!
Jenn commented on Nov 09 11 at 9:58 pmMixed these up while our mac and cheese was cooling down enough to eat, baked while we were eating, and served for dessert – a big hit with my 18 month old. I only had one avocado and 1.5 bananas though, so I mixed in 1/2 C plain yogurt to make up the moisture and it turned out pretty well. So glad to have a new recipe that uses up the old mushy avocado from the bottom of the crisper!
Denise commented on Nov 15 11 at 5:38 pmthat wrapping is silly. I’d take it off and throw it away immediately. and then i’d eat that.
Jen commented on Jan 26 12 at 10:07 amI made this recipe this morning, it smelled wonderful and tasted good but the inside of the loaves just was so mushy. I used a pampered chef 4 mini loaf pan. Cooked it about 55 min but it was complete mush on the inside with a crunchy outside.
Any thoughts?
Liz commented on Feb 06 12 at 9:45 pmThe inside of mine was mushy; the outside was rubbery. It did not taste good.
Sari commented on Mar 06 12 at 5:58 pmThese were a hit with my household! I did change the recipe a little bit. I added 1/4 cup quinoa flour(ground up quinoa myself) and 1/4 cashew flour(again just ground up cashews).
They turned out AWESOME! Definitely will make these again!
Nicole commented on Mar 12 12 at 8:14 pmYeah, mine came out mushy too. What a waste for precious avocados.
Add your take:
Note: Babble is a supportive, diverse community. We encourage a range of opinions,
but any unduly hostile comments will be removed.
Comments are delayed up to 15 minutes
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
The Walt Disney Company supports Babble as a platform dedicated to honest, engaged, informed, intelligent and open conversation about parenting. However, the opinions expressed on this site are those of individual parents/writers and do not reflect the views of Disney. In addition, content provided on this site is for entertainment or informational purposes only and should not be construed as medical advice, diagnosis, treatment, or safety advice.
7