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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Avocado Banana Bread Recipe

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This recipe for Avocado Banana Bread is from Charlotte's Cookbook, 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:  
2 cups white whole wheat flour
½ cup granulated sugar
½ tsp baking powder
½ tsp baking soda
½ tsp table salt
3 bananas, small, very ripe (about 13 ozs unpeeled)
½ cup plain fat free Greek yogurt
2 eggs, large
1 Avocado, medium (6 ozs), peeled and pitted
1 cup walnuts, chopped
Directions:
Directions:
1. Preheat the oven to 325°F. Lightly coat a 9 x 15 inch loaf with cooking spray and lime with parchment paper.

2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Using a fork, in a medium bowl, mashed bananas. Whisk in yogurt, vanilla, and eggs.

3. In a food processor process the avocado until completely smooth, stopping often to scrape down sides of bowl. Mix the avocado into the bananas. Add the banana mixture to the flour and mix until well combined, (batter will be thick). Spread the batter into prepared pan.

4. Bake until a toothpick inserted into the center of the love comes out clean, about 1 hour 5 minutes. Cool on wire rack

5. Serving size 1/15 of a loaf.



Personal Notes:
Personal Notes:
Puréed avocado replaces butter and oil in this ultra-moist version of everyone’s favorite to use up over ripe bananas. Well this leaves a hint of avocado flavor (and a subtle green hue), most won’t even notice it. Bananas not quite ripe enough? Bake them on a parchment lined baking sheet in a 300° oven for 20 minutes if you need them very ripe or 30 to 40 minutes if you need them over ripe.

One serving equals 6 points.

 

 

 

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