I really love Twitter. Thanks to a tweet from @RecipeGirl, I came across this recipe and whipped up what we're affectionately calling BanaVocado bread. BTW - cannot wait to check out the recipes in her upcoming cookbook (due out this Spring!)
The original recipe, provided by the California Avocado Commission, is called Avocanana Bread but I've modified it slightly (recipe below) and added an extra banana and thus, changed the name. I love avocados and never would have thought to include it in this kind of baking so I'm grateful to have come across this one!
I usually use applesauce or kefir to provide moisture, texture and flavor to my banana breads. And we make loads of banana bread and banana muffins around here, as you can see here and here. We always have avocados in our fruit basket so this was really easy to whip together. The outcome? Moist, flavorful and rich tasting banana bread. We use an extra banana sliced on top in every banana bread nowadays. I've cut the sugar substantially from the original recipe and used soy milk instead of buttermilk because we're dairy free these days.
Here's the recipe as I've modified it. This is definitely a keeper!
- 1/3 cup old-fashioned oats
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 ripe, Fresh California Avocado, seeded
- 1/4 cup canola oil
- 1/2 cup (packed) brown sugar
- 2 eggs
- 3 very ripe bananas
- 1/4 cup soy milk
- Grease an 8 x 8 inch pan (bottom and sides).
- Preheat oven to 350 degrees F.
- Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Scoop the avocado into a large bowl and mash lightly. Add 2 bananas and mash together.
- Add oil and brown sugar to the avocado. Mix well.
- Add eggs, one at a time.
- Combine dry ingredients with wet ingredients.
- Stir in soy milk and mix well.
- Pour into prepared pan and add the final banana on top, sliced.
- Bake in preheated oven for approximately 50 minutes.