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Crazy for Crust

May 23

Avocado Banana Bread

Avocado Banana Bread is banana bread made even better with avocados! This bread is healthier for you…and it tastes better! I promise! {This post is sponsored by Avocados from Mexico.}

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I seriously cannot believe that a little over two years ago I thought I hated avocados. I had never tried one and was grossed out by the green and even the mere thought of eating one.

Now I just regret all those years of avocado-free life. Think of all the food I could have eaten! All the treats I could have made!

It’s a little crazy how much the 180 degree turn is. I mean, now I simply cannot live without avocados. I see them in the store and I envision what I will make.

Funny enough, I hardly ever use them in savory cooking, except to mash them with some salsa for tacos and chips. No, when I see an avocado now, all I think about is dessert, baking, and how I can sneak the green fruit into more of them so that I can brainwash you all and finally get you to try sweet avocado treats.

This banana bread popped into my head last week. I love banana bread. I love avocados. Why not marry them?

OMG people. Favorite. Avocado. Baked Good. EVERRRRR.

avocado-banana-bread (1 of 5)

I don’t know why I didn’t think of it before. I’ve been killing myself trying to find the perfect avocado brownie recipe, and all the while this bread was waiting to be made.

Avocados and bananas are a great pairing. If you search on Pinterest at all, so many recipes will come up with those two ingredients.

And, for those of you who are still on the fence about avocado in dessert, note that the banana flavoring, as it often does, overpowers anything else. The avocado is there to reduce the amount of unhealthy fat in the recipe, and up the health factor. Did you know that avocados are on the heart healthy list for the American Heart Association? Less butter + more avocado means this bread is better for you!

And it’s SO much moister than regular banana bread!

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Does anyone else get shivers of anticipation looking at that picture? Seriously, #Ihaveaproblem.

Did you know that the world’s first avocado came from Mexico? And that Mexico is the only place in the world where avocado trees bloom four times per year?

{Sounds to me like I need to go live there…can you imagine me living in an avocado orchard? #happiness}

I am so excited to be partnering with Avocados from Mexico. It’s kind of a natural pairing, don’t you think? I have a few yummy recipes up my sleeve, and if you’re going to BlogHer Food next month…be watching out for me. {More details to come!}

And, in the meantime, I get to bring you more avocado sugar!

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We devoured this bread. Even Jordan loved it and asked to have it for breakfast. If you know Jordan at all, you know that’s one of the highest endorsements anything can get.

Chocolate and avocados go so well together. I decided to top the bread with chocolate because, well, if I can have chocolate for breakfast I’m a happy girl. I reduced the amount of sugar in the bread itself to account for the chocolate, but if you want to leave it off, the bread will be just find with the sugar called for.

The center of this avocado banana bread, as you can see, is super (pardon the word) moist. It’s rich and thick and stayed fresh for a few days, on the counter, wrapped haphazardly in plastic wrap.

I ate it for breakfast with some walnut butter on top. Best breakfast ever!

I WILL be making this again. Soon.

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But not soon enough. I want it now!

**Updated!** I made these again into muffins over the past weekend. I use 1 large avocado and NO butter (or you could use the 2 small and omit the butter). Fill muffin liners with 1/4 cup of batter, top with a few chocolate chips, and bake. Makes 12, and they can be frozen for easy breakfasts! A note was added to the recipe. 🙂

Avocado Banana Bread

Avocado Banana Bread


  • 1 cup sugar
  • 1/4 cup butter, softened (but you can use less if you want to - I made muffins with this recipe and no butter and they were awesome...use your judgement.)
  • About 2 small avocados (1/2 cup mashed)
  • 2 tired bananas
  • 2 eggs
  • 6 tablespoons milk
  • 1 teaspoon vinegar
  • 1 teaspoon baking soda
  • 2 cups sifted all-purpose flour
  • ½ cup chocolate chips


  1. Preheat oven to 375°. Spray a loaf pan with cooking spray.
  2. Place avocados in a food processor and pulse until smooth. Transfer to a large bowl. Add butter and sugar to the bowl and mix with a hand mixer until well blended.
  3. Place the bananas, eggs, milk, vinegar, and baking soda to the food processor. Pulse until liquefied.
  4. Pour half of the banana mixture into the butter mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!
  5. Pour into prepared pan. Top with chocolate chips and bake about 35 minutes, until it’s browned on the top and a toothpick comes out only with slight crumbs (or clean). Cool at least 10 minutes before slicing.


Updated: I made these into 12 muffins, using NO butter and only 1 large (or you could use 2 small) avocados. Fill muffin liners with about 1/4 cup batter and top with 5 chocolate chips each. Bake for about 15 minutes. Yummiest served warm, and you can freeze them for a quick breakfast!

Connect with Avocados from Mexico:
Website / Facebook / Twitter / Pinterest

Other recipes you might like:

Banana Breakfast Cookies

Banana Breakfast Cookies by #breakfast #cookie @crazyforcrust

 Avocado Chicken Salad Sandwiches

Chicken-Avocado-Salad-Sandwiches (3 of 4)w

Sweets from friends:
Avocado Protein Brownies by Sweet Twist of Blogging
Chocolate Avocado Muffins by Inside BruCrew Life
Lemon Chia Seed Pudding Muffins by Something Swanky



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This post may be linked to: Chef in TrainingLil’ LunaBuns In My OvenChic-and-CraftyI’m Lovin’ it FridaysStrut your Stuff Saturday, Weekend PotluckWeekend Wrap Up PartySundae Scoop Link Partyand all of these too!

This post is written as part of my partnership with Avocados from Mexico. All opinions are, of course, 100% my own.

147 comments on “Avocado Banana Bread

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  2. If perhaps you’re in a situation where over eating fattening , calorie-dense meals has just simply turned into such a way of way of life , it’s tough to picture yourself oneself as being anyone else.


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  4. I made the Advocado Bananna muffins last night and they were a huge hit. I did manage to put 4 in the freezer before anyone noticed. I made the muffins exactly to recipe and all was perfect-O!


    • Dorothy Kern replied on August 21st, 2013 at 6:41 pm

      Yay! Thanks for coming and telling me. Hide those 4 way in the back just for you. 🙂


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  6. I made this with gluten free flour and coconut flour. It turned out quite well! I subbed some other things too. Coconut oil for the butter, almond milk for the milk, arrowroot for the eggs and I used only half a cup of sugar. My next loaf will have a little more milk and oil because coconut flour sucks up the moisture. It was awesome and my family couldn’t even tell it was a gf, df, ef, sf goody.


    • Dorothy Kern replied on September 23rd, 2013 at 11:49 am

      Awesome Kim! I’m glad you liked it! 🙂


  7. I made this recipe today and into Muffins they were a huge hit at my afternoon tea. Thanks for the great recipe!


    • Dorothy Kern replied on October 20th, 2013 at 3:46 pm

      Yay! I’m so glad Bess!


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  10. I love this! It never occurred to me to substitute with avocados! Great idea!


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  13. honestly one of the best banana breads iv ever made !! <3 omgsh the texture of this is amazingg


  14. This looks incredibly moist. Must be the avocado!! Isn’t it funny how you can hate something and then have it one time and completely feel differently?! I use to hate avocado too and now I eat it pretty much daily in one form or another! I have never baked with it! I am totally bookmarking this and making it! Thanks fro the recipe, Dorothy 🙂


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  20. I made this with whole wheat flour, flax eggs instead of eggs, no butter, and almond milk and it turned out amazing!! Everyone loved it, thanks for the recipe!


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  22. I made these as muffins and they were totally delicious! I did have to bake them longer, like maybe 20-25 min. I did add 1 tsp baking powder and 1/2 tsp salt, as is in most banana bread recipes.


    • Dorothy Kern replied on June 16th, 2014 at 6:20 pm

      I’m glad you liked them Julia! Good to know they work with added baking powder. My mom’s recipe (which I base every banana bread recipe off of) only uses baking soda. So good to know!


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  27. I am very disappointed and angry of the result of the recipe. I only put avocados and not put butter. I replaced the sugar with 3/4 cup honey. I don’t know if theses changes turned bad the recipe… My bread was not cooked inside and burnt outside. The result and the texture are not appetizing.I throw my bread in the trash. I hate send food into trash.


    • Dorothy Kern replied on July 30th, 2014 at 7:28 pm

      I’m sorry Claudia. I’m sure that the honey had something to do with it. I made muffins with no butter (as in the recipe notes) but I used liners for that. I haven’t made a whole loaf without the butter, but I assume it would be okay. I think the honey for sugar may have made it too wet?


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  31. Hey Dorothy!!

    Absolutely love your blog!! Made this tonight without any butter in a loaf pan!! It tastes fantastic!! It browned up exactly like you said, my only problem was that the middle was still really soupy even though the sides and everywhere else was cooked through! Didn’t want to add anymore baking time since the sides were really well done. Any suggestions  on how to make it less soupy and how to get it to come out of the pan easier??


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  34. Sarah AvocadoLover Reply

    These things are incredible! This is my second experience baking with avocado and they make shtuff so darn… moist (shudders). What else ya got for me?!?


    • Dorothy Kern replied on July 2nd, 2015 at 5:09 pm

      LOL! I need to make more with avocado! I have a cake on the blog too and some gooey bars!


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  39. I would have to agree with all those who had trouble with “soupy”, wet insides while the outside browned and was well on its way to burning if allowed to be in the oven any longer- and this was with just 1 avocado, not 2. The bread is incredibly dense, and looks uncooked inside even though the outsides all around are very well done. Not a big fan… was really hoping otherwise. 


    • Dorothy Kern replied on May 26th, 2016 at 6:22 am

      I’m sorry that happened! The texture does change with the addition of the avocado.


  40. When I try a recipe that calls for 1 cup of sugar, I either leave it out entirely or use only half of what is called for. I am on a low sugar and NO dairy diet (unfortunately) so I look for recipes that don’t require dairy products that make me sick.


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