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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Avocanana Bread Recipe

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This recipe for Avocanana Bread is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
AVOCANANA BREAD (serves 4)

1/3 c. old-fashioned oats.(one-minute or regular)
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 ripe avocado, seeded
1/4 c. canola oil
1 c. packed brown sugar
2 eggs
2 very ripe bananas
1/2 c. chopped walnuts
1/4 c. buttermilk
Directions:
Directions:
INSTRUCTIONS
Use a 9x5x3 inch loaf pank with nonstick tinfoil and lightly grease the Botton only.
Preheat oven to 350º.
Combine dry ingredients, Set aside. Scoop avocado out and mash lightly.
Cream together, using electric mixer, until light and creamy. Add eggs, one at a time, beatoing after each addition. Stir in bananas, then walnuts and dry ingredients. Stir in buttermilk and beat just til buttermilk is incorporated.
Pour into prepared loaf pan and bake for one hour and 10 minutes.Bread is quite moist and may not pass the "toothpick" test. If you prefer a drier bread, cook a bit longer.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
@ 90 minutes total
Personal Notes:
Personal Notes:
I saw this on the bag that held Avocados we bought from COSTCO. Joe has been into making breads and I thought this looked like it might be good. And....IT IS!!!! Sure hope you enjoy this as much as we do.
YUM!🥑🍌

 

 

 

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