If you are on the lookout for a moist, flavorful, and slightly adventurous twist on a classic favorite, this Avocado Banana Bread Recipe is exactly what you need. Combining the natural creaminess of ripe avocados with the rich sweetness of overripe bananas, this bread is incredibly tender with a subtle, buttery taste that feels like a warm hug in every bite. Whether you enjoy it as a breakfast treat, a sneaky dessert, or a comforting afternoon snack, this recipe breathes new life into banana bread with wholesome ingredients and a vibrant texture that will have everyone asking for seconds.
Ingredients You’ll Need
Before you get your hands messy, let’s talk about the ingredients that make this bread so unique and delicious. Every item on the list plays a simple but crucial role, from the creamy avocados to the leavening agents, ensuring perfect texture and taste.
- Granulated sugar (1 cup): Provides just the right amount of sweetness and helps create a tender crumb.
- Ripe avocados (2 medium, mashed): Adds buttery moisture and a subtle richness that keeps the bread soft without any oil.
- Overripe bananas (2-3): Brings natural sweetness and a fragrant banana flavor to the loaf.
- Large eggs (2): Acts as a binder and adds structure to the bread.
- Milk (¼ cup): Any kind works here; it helps blend the ingredients and keeps the bread tender.
- Vinegar (1 teaspoon): Reacts with baking soda to give the bread a lovely lift and lightness.
- Baking soda (1 teaspoon): The key leavening agent that helps the bread rise beautifully.
- All-purpose flour (2 cups): Or you can use a mix of whole wheat and all-purpose for a nuttier flavor and heartier crumb.
- Optional: Chocolate chips or nuts (½ cup): Adds a delightful crunch or melty chocolate surprise throughout the bread.
How to Make Avocado Banana Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously or line it with parchment paper for easy removal later. This simple step ensures your bread won’t stick and bakes evenly.
Step 2: Blend the Avocados and Sugar
Using a food processor or blender is a great shortcut here—blend the ripe avocados until smooth. Transfer this creamy base to a large mixing bowl, then add the sugar. Mixing them together with a hand mixer creates a luscious base that’s both sweet and creamy, setting the stage for perfectly moist bread.
Step 3: Combine the Banana Mixture
Add the peeled bananas, eggs, milk, vinegar, and baking soda to the same blender or food processor (less cleanup, yay!). Blend until everything is silky smooth. This mixture infuses the bread with flavor while also incorporating the necessary lift for a light texture.
Step 4: Mix the Batter
Pour half of the banana blend into the avocado-sugar bowl, then gently fold in one cup of flour until just combined. Repeat with the remaining banana mixture and second cup of flour. The trick here is to avoid overmixing; a few lumps are okay and will keep your bread tender rather than tough.
Step 5: Add Mix-Ins (Optional)
If you’re using chocolate chips or nuts, now’s the time to gently fold them into your batter. They add a wonderful texture contrast and bursts of flavor that make each bite exciting.
Step 6: Bake
Pour your batter into the prepared loaf pan, smoothing the top. If you like, sprinkle extra chocolate chips or nuts on top for a pretty, inviting finish. Bake for 40-50 minutes or until the bread’s surface is golden and a toothpick inserted in the center comes out clean.
Step 7: Cool Completely
Let the bread cool in the pan for about 10 minutes; then transfer it to a wire rack to cool fully. This step is essential so the bread sets properly and slices beautifully without crumbling.
How to Serve Avocado Banana Bread Recipe
Garnishes
A light spread of butter or cream cheese complements the avocado and banana perfectly, enhancing the richness. For a sweeter touch, drizzle with honey or sprinkle with cinnamon sugar right before serving.
Side Dishes
Pair your avocado banana bread with a fresh fruit salad or a dollop of Greek yogurt to balance the richness with some bright, tangy flavors. It also goes wonderfully with a cup of your favorite coffee or herbal tea for a comforting snack.
Creative Ways to Present
Cut slices into bite-sized squares and serve on a platter with assorted nuts, seeds, and fresh berries for brunch entertaining. You can also toast slices lightly and spread with nut butter for a different texture and flavor experience.
Make Ahead and Storage
Storing Leftovers
Wrap leftover avocado banana bread tightly in plastic wrap or place it in an airtight container. At room temperature, it stays fresh for up to 3 days, perfect for quick snacks or breakfast on the go.
Freezing
To keep your avocado banana bread fresh longer, freeze it. Wrap the loaf or individual slices in plastic wrap, then foil, and place in a freezer bag. It will maintain great taste and texture for up to 3 months.
Reheating
When you’re ready to enjoy frozen bread, thaw slices overnight in the refrigerator or at room temperature for a few hours. Warm it slightly in the oven or toaster for that freshly baked feeling, bringing back its soft, moist magic.
FAQs
Can I substitute avocado for oil in banana bread?
Absolutely! Avocado acts as a healthy fat substitute that keeps the bread moist and adds a subtle richness without the heaviness of oil, making it a great option for lighter baking.
Will the avocado flavor be strong in this bread?
The avocado flavor is pleasantly mild and blends seamlessly with the sweetness of bananas. It enriches the texture more than it dominates the taste, so even avocado skeptics tend to love this recipe.
Can I use frozen bananas for this recipe?
Yes, frozen bananas work perfectly here. Just thaw and mash them well before blending. Overripe bananas, whether fresh or frozen, are best for that natural sweetness and flavor.
Is this recipe gluten-free?
The standard recipe uses all-purpose or whole wheat flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends, but be mindful of texture adjustments that might be needed.
Can I add other mix-ins besides chocolate chips or nuts?
Definitely! Dried fruits like cranberries or raisins, shredded coconut, or even a swirl of nut butter can all work beautifully, so feel free to get creative with your own favorite additions.
Final Thoughts
Making the Avocado Banana Bread Recipe is like baking a little slice of heaven that’s both nourishing and indulgent. Once you try it, you’ll never look at banana bread the same way again. So, grab those ripe avocados and bananas, roll up your sleeves, and create a loaf that’s perfect for sharing, gifting, or just treating yourself. Happy baking!
Print
Avocado Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Avocado Banana Bread recipe is a moist, flavorful twist on classic banana bread. Using ripe avocados adds a creamy texture and healthy fats, making the loaf rich without butter. Overripe bananas provide natural sweetness and moisture, while optional chocolate chips or nuts add extra indulgence. Perfect as a breakfast treat or a wholesome snack, this loaf is easy to prepare with simple ingredients and a blender or food processor.
Ingredients
Dry Ingredients
- 1 cup granulated sugar (or brown sugar)
- 1 teaspoon baking soda
- 2 cups all-purpose flour (or 1 cup whole wheat flour and 1 cup all-purpose)
Wet Ingredients
- 2 medium ripe avocados (mashed)
- 2–3 overripe bananas
- 2 large eggs
- ¼ cup milk (any kind, dairy or non-dairy)
- 1 teaspoon vinegar
Optional Add-ins
- ½ cup chocolate chips or nuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mash Avocados and Mix with Sugar: In a food processor or blender, mash the avocados until smooth. Transfer this to a large mixing bowl, add the sugar, and mix with a hand mixer until well combined and creamy.
- Blend Banana Mixture: Using the same food processor or blender, add the peeled bananas, eggs, milk, vinegar, and baking soda. Blend everything until the mixture is smooth and uniform.
- Combine Mixtures with Flour: Pour half of the banana mixture into the avocado-sugar mixture. Add one cup of flour and mix gently until just combined. Then add the remaining banana mixture and the second cup of flour, mixing again carefully until just incorporated to avoid overmixing.
- Add Optional Ingredients: If desired, gently fold in the chocolate chips or nuts to the batter for added texture and flavor.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate chips or nuts on top. Bake in the preheated oven for 40-50 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes to set, then carefully transfer it to a wire rack to cool completely before slicing to maintain its texture.
- Store Properly: Wrap the fully cooled bread in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate to extend freshness or freeze for up to 3 months.
Notes
- You can substitute brown sugar for granulated sugar for a richer flavor.
- Using a combination of whole wheat and all-purpose flour adds a nutty flavor and more fiber.
- The vinegar reacts with baking soda to help the bread rise and become fluffy.
- Be careful not to overmix the batter once the flour is added to keep the bread tender.
- Ensure bananas are overripe for maximum sweetness and moisture.
- Store bread well wrapped to keep it moist and fresh.
