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    Home » Recipes » Avocado Banana Bread

    Avocado Banana Bread

    January 13, 2019

    38 shares
    Jump to Recipe Print Recipe

    Oh banana bread, how I love you so much… minus all the sugar and butter that makes you oh so good. Don’t get me wrong I can still get down with buttery/sugary banana bread, but yes we are all trying to make more health conscious decisions these days. That’s why I came up with this healthier banana bread with chocolate chips recipe.

    No, your eyes do not deceive you… that is an avocado in the above picture. I use the avocado in place of butter in this recipe. Using avocado as a butter substitute in baking lowers the calories so much, is heart friendly, and lower in cholesterol. You won’t taste the avocado in the bread, but it does give it a great consistency and keeps it moist.

    In addition to the butter substitute, I used maple syrup in place of granulated sugar. You can also use honey as a natural sugar substitute, but I prefer using maple syrup in this recipe.

    Again, don’t be alarmed by the green-ish hue after you blend all the wet ingredients. As you see in the picture below, once you mix it with the dry ingredients it assumes the regular brown batter color.

    The main ingredient is where I also wanted to switch it up, the flour. Instead of all purpose flour, I substituted whole wheat flour which provides more fiber and nutrients. I used I use a few tablespoons of greek yogurt in this recipe to give the banana bread that light, fluffy, moist texture on the inside. The acid in it helps activate the baking soda, making it fluffy and light.

    Ok, you caught me… this isn’t the healthiest version because I love chocolate chips in my banana bread. If that’s not your thing though you can use chopped nuts or just go plain Jane.

    I line my loaf pan with parchment paper which is optional, but I think it’s easier to get the loaf out. If not, make sure you spray down the inside with non-stick spray (I am loving coconut oil spray currently). I also like to use little clips to hold it in place while I pour the batter in.

    I top with a few more chocolate chips on top, again you can substitute with nuts on top or even some sliced bananas. It’s going to go into the oven for about 50-55 minutes. Remember ovens run a bit differently heat wise and the baking dish you’re using will also influence bake time. Around the 50 minute mark take a toothpick and stick it in the center, if it comes out dry it’s done.

    Let it cool for 10 minutes before enjoying!

    You can also make them into muffins! Follow the exact recipe, but scoop the batter into a lined muffin tin and bake for 20-25 minutes!

    Things you’ll need: Large mixing bowl, spatula, whisk, food processor, loaf pan, parchment paper

    Try my pumpkin bread for a seasonal treat!

    Avocado Banana Bread

    Deliciously moist banana bread with healthier ingredient substitutes!
    4.67 from 3 votes
    Print Pin Rate
    Course: Baking
    Cuisine: American
    Keyword: avocado banana bread, banana bread
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 servings
    Calories: 143kcal
    Author: Stephanie
    Prevent your screen from going dark

    Ingredients

    • 1 ½ cups whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • 1 avocado about â…“ cup, pitted and flesh scooped out
    • 2 ripe bananas
    • 2 tablespoons coconut oil
    • 2 teaspoons vanilla extract
    • ¼ cup maple syrup
    • 1 large egg
    • 3 tablespoons plain greek yogurt
    • ¼ cup chocolate chips or chopped nuts optional

    Instructions

    • Preheat oven to 350 degrees F.
    • In a medium bowl combine: flour, cinnamon, baking soda, and salt. Set aside.
    • In a food processor add: avocado, banana, coconut oil, vanilla extract, maple syrup, egg, and greek yogurt. Lighly pulse until combined. Pour into the dry mixture, and stir until combined. Add chocolate chips or nuts and stir to combine.
    • In a baking loaf pan lined with parchment paper or greased, pour banana bread mixture inside. Can top with additional chocolate chips or nuts or banana slices.
    • Bake for 50-55 minutes or until a toothpick can be inserted and cleanly removed. Remove from oven and allow to cool for 10 minutes before enjoying.

    Notes

    • If making into muffins, use a muffin tin with lined cups, spray some coconut oil and spoon in the batter. Cook for 20-25 minutes.

    Nutrition

    Calories: 143kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 198mg | Potassium: 234mg | Fiber: 3g | Sugar: 7g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    38 shares

    Originally Published: January 13, 2019 Post Updated: November 16, 2022 Filed Under: American, Baking, Breakfast, Dessert, Recipes, Vegetarian Tagged With: Avocado, Bananas

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    Reader Interactions

    Comments

    1. Angie

      April 06, 2020 at 3:38 pm

      If I can’t use avocado (because it’s too ripe) how much butter do I put in? 1/3 cup? Thanks in advance!

      Reply
      • Stephanie

        April 06, 2020 at 3:40 pm

        Hi Angie, do 1/4 cup melted unsalted butter

        Reply
        • Angie

          April 08, 2020 at 2:47 pm

          It’s delicious! Made it today, w unsalted butter and no chocolate or nuts, and my 19 month old couldn’t get enough of it 🙂 Thanks again! 🙂

          Reply
          • Stephanie

            April 08, 2020 at 2:55 pm

            I’m so glad you both loved it Angie!

            Reply
            • Elaine

              June 10, 2020 at 6:35 pm

              4 stars
              Avocado substitute is great. I tried this. The outside was done, the toothpick came out clean, but I am not sure why it was a bit mushy on the inside.

            • Stephanie

              June 10, 2020 at 7:24 pm

              I’m so happy you enjoyed the avocado substitute! When you inserted the toothpick, did you do it in the middle of the loaf? Also, sometimes the tooth pick doesn’t reach far enough into the middle of the loaf. Maybe next time give it a few more minutes.

    2. Jo

      January 14, 2019 at 9:44 am

      5 stars
      Avocado is brilliant! Looks and sounds delish!

      Reply
      • Stephanie

        January 14, 2019 at 10:25 am

        Thanks Jo! Avocado is such a great substitute for butter when baking, let me know if you ever try!

        Reply

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