Saturday, June 11, 2011

.Avocado Banana Bread.

Made 2 batches of this today, and the 2nd one was fabulous.
{my first attempt picture at bottom of post}
Avocado Banana Bread
Found in the Edmonton Metro Newspaper via the Canadian Press
2 cups (500 ml) Whole wheat flour
1 tbsp (15 ml) Baking powder
1/2 tsp (2 ml) Sea salt
2 pureed Avocados
2 Mashed Bananas
3/4 cup (175 ml) Honey
1 tsp (5 ml) Vanilla extract
1. Preheat oven to 350F
2. In a bowl, combine flour, baking powder, and salt. In another bowl, combine avocados, bananas, honey, and vanilla. 
3. Fold the dry mix into the avocado-banana mix.
4. Spoon evenly into 8 greased mini pans {*I don't own a 8-section mini pan, so for my first attempt I used a loaf pan. It didn't turn out so well. Might want to invest in those 8 mini loaf pans....}
5. Bake 25 to 30 minutes {*Because I used one loaf pan, I had to bake it @ 325F for approx. 1 hour and 15 minutes. Mine turned out tasty, but did not look pretty. at. all.} or until toothpick inserted into the middle of the loaf comes out clean. Let cool then run knife along edges and invert onto wire racks.
Note: Against my better judgement, I am showing you my first attempt at this recipe. Lop-sided, and soggy in the middle. It's not exactly the prettiest thing I've whipped up, but it tasted pretty darn good. And that is how I came into making the 2nd batch of this recipe. I got stubborn, and knew I could make it work. That, and I bought a 8-section mini loaf pan. 


  1. This recipe sounds like it could be amazing. What does the avocado do? Can you taste it in the bread, or is it an ingredient that helps keep it moist?

    1. This recipe is amazing! I found that you don't really taste the avocado, but it makes it soooo insanely moist. I also like this recipe as it's not a sweet banana bread, which I find some to be.

      Hope you enjoy it!


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