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Avocado Banana Bread

Category: Recipe
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When I was little, I ate an insane amount of circus peanut candy. It’s little orange, styrofoam-y, chewy candies that are have artificial banana flavoring. Well, shortly after, I got a stomach bug, and threw up for days. Ever since then, bananas=puke. But for what ever reason (yes, yes, potassium…) once in a while, I crave bananas. If you remember, awhile ago, I made banana pudding, but this time I decided to make banana bread, sans nuts.

Banana bread isn’t special enough though. I put the idea on the back burner, and continued to come up with recipe ideas for later, until I realized we have about 8 avocados that are about to go bad. (They were on sale!) So I started focusing on my little avocados. What should I do with them? Hmmm… *pop!* (Ideas make a popping noise in my head. It’s weird.)

Avocado banana bread was born.

You’ll notice this recipe does not use cinnamon; I wanted this bread to be pure in flavor: pure banana, supported by pure avocado. I didn’t want feisty cinnamon dancing around in there, ruining everyone’s good time. If you’d like, feel free to add in all the cinnamon and nuts you can stand. 😉 I also use honey, but you can use all sugar if you’d like, or even agave nectar.

  • 1/4 c butter
  • ~4 oz (ripe!) avocado
  • ~8 oz (or 1 cup) of mashed (super ripe!) bananas
  • 1/2 c sugar
  • 1/2 c honey
  • 2 eggs
  • 1/2 c buttermilk
  • 2 1/2 c all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • vanilla extract
  1. Preheat oven to 350 degrees. Mix together butter, avocado, sugar, honey, and vanilla extract, (The amount of vanilla extract is up to you. I used about 1 tsp.) in a bowl until thoroughly combined.
  2. In a separate bowl, sift together flour, salt, baking powder and baking soda. Set aside.
  3. In a third bowl, mash bananas and buttermilk together. Set aside.
  4. Add eggs one at a time, to butter mixture, and mix well.
  5. Pour in flour mixture, and stir just enough to combine. **Do NOT over-mix!** (Yes, there will be lumps. This is OK! If you over-mix, your banana bread will be leathery, instead of crumbly.)
  6. Pour banana/buttermilk mixture in, and stir just to combine.
  7. Butter and flour a loaf pan (I only had a 10″ pan, but feel free to use a 9″) and pour mixture in. Bake for 45-50 minutes, or until toothpick comes out clean.

This banana bread is moist, and slightly sweet. You can “up” the banana flavor by using twice as many bananas. Also, I kept my bananas fairly chunky, but feel free to blend them away as smooth as you’d like.

Keep this lovely loaf wrapped up in plastic wrap, and in the fridge. It’ll last you a good 2-3 days 🙂 Ooooh, and try spreading butter on both sides, and frying it up in a pan. Mmm… healthy? Not really. But y’know, once in a while should be fine. 😉

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