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

Scale

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

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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.