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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.
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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!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Avocado Banana Bread
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 avocado (about 1/3 cup, pitted and flesh scooped out)
- 2 ripe bananas
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup maple syrup
- 1 large egg
- 3 tablespoons plain greek yogurt
- 1/4 cup chocolate chips or chopped nuts (optional)
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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.
I had a couple of bananas that were overripe which wasn’t enough to make my usual banana bread recipe. I also had an avocado that needed to be eaten and decided the two ingredients might be combined. I found this recipe most closely matched the ingredients I had available except coconut oil so I substituted vegetable oil, added raisins and pecans, and skipped the chocolate chips. I love the less sweet but very rich result!
Wonderful texture. Great recipe. Moist and delicious. 🤤
This is delicious! I only had one ripe banana and 2 small avocados, I used all purpose flour. Very light and delicious. I added walnuts but next time I will also add some chocolate chips to add some sweetness.
I’m so glad you loved the recipe Jackie! Thanks for making it!
So moist , delicious! I added alit of different nuts though maybe to much dark choc chunks also lol but very good!
I made this per recipe minus the chocolate chips. It turned out great, very moist and fluffy inside, and it rose well. I’ll definitely make this again and try it with the chips or nuts. As for this time, we had it with some honey butter and it was delicious. Forgot to snap a photo! Next time.
I’m so glad you enjoyed the recipe Kate! The honey butter sounds delicious, I’ll have to try that next time. Thanks for making the recipe!
I made as per recipe and everyone loved. I now have some very ripe bananas and want to make this again but my order for wheat flour didn’t come, can I use just normal flour as per recipe?
Joanne
Hi Joanne! I’m so glad everyone loved it the first time around. Yes you can use regular all purpose flour and the same amounts of all the ingredients. Cheers!
These sound great! Can olive oil be substituted for coconut oil? Thank you
Hi Tina! Yes, you can use olive oil or vegetable oil
delicious and healthy, win-win.
I’m so glad you enjoyed the recipe Janice! Cheers!
If I can’t use avocado (because it’s too ripe) how much butter do I put in? 1/3 cup? Thanks in advance!
Hi Angie, do 1/4 cup melted unsalted butter
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! 🙂
I’m so glad you both loved it Angie!
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.
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.
Avocado is brilliant! Looks and sounds delish!
Thanks Jo! Avocado is such a great substitute for butter when baking, let me know if you ever try!