Crazy for Crust

134
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.

avocado-banana-bread (4 of 5)

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

Ingredients

  • 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

Instructions

  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.

Notes

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!

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Other recipes you might like:

Banana Breakfast Cookies

Banana Breakfast Cookies by www.crazyforcrust.com #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.

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134 Responses to “Avocado Banana Bread”

  1. Lisa @ Garnish with Lemon posted on May 23, 2013 at 2:55 am (#)

    I absolute LOVE avocados and could eat them on anything savory, but I have never baked with them. I have some overripe bananas AND some avocado. I need to check this out! Mmmm!

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 5:59 am

      You won’t regret it Lisa! :)

      Reply

    • greeneyedrunner89 replied on June 5th, 2014 at 12:27 pm

      I would like to use whole wheat flour, would I be able to use the same measurements or would I need to change anything?

      Reply

      • Dorothy Kern replied on June 5th, 2014 at 1:17 pm

        I’ve never used all whole wheat flour in any of my banana breads, but I have used 1 cup whole wheat and 1 cup AP with success. I think it also depends on the kind of whole wheat flour. I think I’ve read people having success with white whole wheat as a 100% sub instead of regular whole wheat.

  2. miss messy posted on May 23, 2013 at 3:34 am (#)

    wow what a great combo. Iove avocado but would never have thought of baking with it!

    Reply

  3. tanya posted on May 23, 2013 at 4:36 am (#)

    Oh my gosh, Dorothy, I LOVE avocados! This is a must try!

    Reply

  4. Kelly @ Hidden Fruits and Veggies posted on May 23, 2013 at 5:08 am (#)

    I always think that bananas and avocados have similar flavors, so I can totally see how this would be amazing!

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 5:58 am

      Yes, I think so too! Thanks Kelly!

      Reply

  5. Elaine @ Cooking to Perfection posted on May 23, 2013 at 5:09 am (#)

    I lovvvve avocados. Seriously cannot get enough. I’ve seen a lot of recipes lately using avocado in baked goods. Haven’t tried it yet, but this bread looks so delicious that I might have to. Such a creative and innovative way to use avocados!

    Reply

  6. Averie @ Averie Cooks posted on May 23, 2013 at 5:11 am (#)

    It looks AWESOME! I loveeeee cooking/no-baking with avocados. I have a banana-avocado ‘ice cream’, an avocado raw/vegan chocolate mousse, and all kinds of creamy shakes with them. But never in banana bread. I have a zucchini banana bread, but not with avo. You have me inspired to try this. I bet it’s SO CREAMY and rich and wonderful!!!!

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 5:58 am

      It is amazing! I can’t wait to make it again, maybe with less butter next time, to try and healthify it even more!

      Reply

  7. Tieghan posted on May 23, 2013 at 5:18 am (#)

    Looks amazing! I was the same with avocados and am now addicted them!! So I obviously love this bread. It has 3 of my very favorites things. Avocados + Bananas + Chocolate!

    Reply

  8. Holly @ EatGreatBEGreat posted on May 23, 2013 at 5:42 am (#)

    I’m so excited about this recipe! I’ve just recently started baking with avocados (I found this recipe for chocolate chips cookies made with avocados…so good!) and I love it! I never realized how versatile they are! I look forward to trying this out! Pinning this one right away! :-)

    Reply

  9. Cookin Canuck posted on May 23, 2013 at 5:46 am (#)

    What a great way to add creaminess without the added saturated fat. This is something that I’ll definitely have to try in my baked goods.

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 5:56 am

      Thanks Dara! I need to do it more often. :)

      Reply

  10. Jennifer @ Not Your Momma's Cookie posted on May 23, 2013 at 5:53 am (#)

    This looks awesome! I hardly ever use avocados in baking, but I do love a great guac! :)

    Reply

  11. danielle posted on May 23, 2013 at 6:03 am (#)

    HI! This sounds GREAT! I just want to verify the amount of butter (recipe says 1/4 butter – I assume that’s 1/4 cup?)

    Thanks!!

    Reply

  12. Susan posted on May 23, 2013 at 6:42 am (#)

    I’ve added avocados to banana bread before and can vouch it really makes a wonderful addition. When we lived in California, we would attend the Avocado Festival in Carpinteria and you’d be surprised how many “sweet” dishes they put them it! XOXO

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 4:03 pm

      I WANT TO GO TO THAT FESTIVAL. :) Thanks Susan!

      Reply

  13. Mom posted on May 23, 2013 at 7:54 am (#)

    This was goooood! And to all those that want to skip it because they don’t like avocado, it really doesn’t taste like avocado. I mean, it was different from my original recipe but if you hadn’t told me there was avocado in it…I never would have guessed.

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 4:03 pm

      SEE everyone! My mom speaks the truth. :)

      Reply

  14. Jocelyn (Grandbaby Cakes) posted on May 23, 2013 at 8:27 am (#)

    Avocado and banana bread sounds too good to be true! Amazing and unique combo!

    Reply

  15. Gayathri posted on May 23, 2013 at 8:29 am (#)

    wow..it looks so delicious…

    Reply

  16. Michele posted on May 23, 2013 at 8:43 am (#)

    Yum! That looks delicious! I never thought of putting avocado in a sweet recipe. I bet it’s really good.

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 4:01 pm

      It totally is! Thanks Michele!

      Reply

  17. Anne ~ Uni Homemaker posted on May 23, 2013 at 9:29 am (#)

    How interesting to combine avocado and banana together in a bread recipe! Will be giving this one a try. Thanks for sharing.

    Reply

  18. Ashley posted on May 23, 2013 at 11:20 am (#)

    I’m so intrigued by this bread! I made a chocolate mousse type dessert with avocado a few months ago and we absolutely loved it! I thinking this would be pretty awesome too!

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 4:00 pm

      It is totally awesome. I love avo mousse too!

      Reply

  19. Nicole @ Young, Broke and Hungry posted on May 23, 2013 at 11:53 am (#)

    I have heard great things about avocados in baked goods! And this recipe proves how well it works. Loving the addition of chocolate chips.

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 3:59 pm

      Thanks Nicole! The chocolate makes it perfect!

      Reply

  20. Karissa K. @ Sweet As A Cookie posted on May 23, 2013 at 12:36 pm (#)

    I’ve been debating whether I want to try an avocado or not. You now convinced me to try one.

    Reply

  21. Tahnycooks posted on May 23, 2013 at 2:02 pm (#)

    I can’t wait to try this and tell everyone what’s in it! I’m passionate about avocados. I have at least 6 in my house daily, I need to know they are there when I need them! Yum!

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 3:58 pm

      Glad I’m not alone in that!! :) Thanks so much!

      Reply

  22. Jocelyn @BruCrew Life posted on May 23, 2013 at 2:03 pm (#)

    You know how I feel about the awesome avocado…and in this bread? Seriously so good looking!!! I need to try baking more with avocados!

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 3:58 pm

      I cant wait to play even more!

      Reply

  23. Lisa @ Wine & Glue posted on May 23, 2013 at 2:03 pm (#)

    The smartest thing the people from Avocados from Mexico ever did was get in business with you.
    This looks AMAZING Dorothy. I also can’t live without avocados. I had half of one for breakfast, and the other half in my lunch :)

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 3:57 pm

      See, I knew why we were BFFs. :)

      Reply

  24. nessa posted on May 23, 2013 at 2:17 pm (#)

    Mmmm… gotta love avocados! This looks heavenly!

    Reply

  25. Kayle (The Cooking Actress) posted on May 23, 2013 at 2:53 pm (#)

    ahhhhh this DOES look amazing!!!

    Reply

  26. Faith @ Pixie Dust Kitchen posted on May 23, 2013 at 2:54 pm (#)

    I try to like avocados, because they seem like something I should like. I order things with them and then I’m usually kind of underwhelmed. But this seems fantastic! I’m sure it adds an amazing taste and texture to the banana bread!

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 3:54 pm

      This bread is perfect for the so-so avocado lover, because it’s not overwhelmingly avocado!

      Reply

  27. Jackie posted on May 23, 2013 at 3:05 pm (#)

    I sooooooooo want to try the avacado banana bread!

    Reply

    • Dorothy Kern replied on May 23rd, 2013 at 3:54 pm

      Next time I make it I’ll bring you some!

      Reply

      • Jackie replied on May 24th, 2013 at 7:19 am

        yay! Can’t wait! :o)

  28. Lisa@ Cooking with Curls posted on May 23, 2013 at 7:31 pm (#)

    Yum…I need to try this! I make avocado brownies, but never thought to try avocado in something else…duh:) It looks amazing Dorothy!

    Reply

  29. Mary Frances @ The Sweet {Tooth} Life posted on May 23, 2013 at 8:03 pm (#)

    Oh my gosh, oh my gosh, oh my gosh! I have this crazy addiction to avocados and banana bread and you COMBINED THEM? Did I mention this is GENIUS!?!?!?! This is by far the best thing I have found on your blog and I am going to try this – even more than your peanut butter dip or scones. Pinned, pinned, pineed!

    Reply

    • Dorothy Kern replied on May 24th, 2013 at 7:07 am

      Thanks Mary Frances, I’m glad you think so!!! We’re in the minority, ha!

      Reply

  30. Heather @ French Press posted on May 23, 2013 at 8:18 pm (#)

    I love avocados, but have never tried baking with them. Your bread looks SO moist, I’m going to have to try this.

    Reply

    • Dorothy Kern replied on May 24th, 2013 at 7:06 am

      I’m already brainstorming for my next goodie!

      Reply

  31. Elizabeth - SugarHero.com posted on May 23, 2013 at 8:36 pm (#)

    This is a great idea! Banana bread + avocados = two great tastes that I’m sure taste great together! The problem will be leaving avocados alone in my house long enough to turn them into bread…

    Reply

    • Dorothy Kern replied on May 24th, 2013 at 7:06 am

      Right?? My problem exactly!

      Reply

  32. Brenda @ SweetSimpleStuff posted on May 23, 2013 at 8:52 pm (#)

    You have created so many avocado recipes … I’m surprised that you are new avocado lover ;)

    Reply

    • Dorothy Kern replied on May 24th, 2013 at 6:53 am

      I know, I surprise myself too, since I’m so picky!

      Reply

  33. Julianne @ Beyond Frosting posted on May 23, 2013 at 10:07 pm (#)

    How fun is that. I never thought to use avocado for breads. I am crazy for avocados, but I wasn’t a fan until I became an “adult”, whatever that means!

    Reply

  34. Elizabeth @ Confessions of a Baking Queen posted on May 23, 2013 at 11:21 pm (#)

    As much as I absolutely adore avocados I have yet to “bake” with them- I keep meaning to change that. In fact I have thought about using them in bbread but..nothing yet! This inspires me! Your bread looks absolutely! And may I ask why is it that everyone doesn’t like the word moist?! I love it- and when something (baked) is moist I want to scream from the rooftops! LOL maybe that’s just me :)

    Reply

    • Dorothy Kern replied on May 24th, 2013 at 6:52 am

      Sometimes it’s the only word that fits, you know!!! But it conjures up some other non-food things, ha!

      Reply

  35. Mary. posted on May 24, 2013 at 5:53 am (#)

    I like the combo of bananas, and Avocados…I’ll omit the chocolate chips if you don’t mind.

    Reply

    • Dorothy Kern replied on May 24th, 2013 at 6:50 am

      Of course! You can leave them out, totally! I just love chocolate!

      Reply

  36. Kathy posted on May 24, 2013 at 6:27 am (#)

    I love avocados! If they weren’t so expensive I’d eat them everyday! I’m looking forward to trying this banana bread!

    Reply

    • Dorothy Kern replied on May 24th, 2013 at 6:49 am

      I know, right? Now that it’s summer, they’ll be cheaper (at least here in CA!)

      Reply

  37. carrian posted on May 24, 2013 at 7:42 am (#)

    What a great idea! It looks so moist and yummy

    Reply

  38. Kiran @ KiranTarun.com posted on May 24, 2013 at 9:44 am (#)

    Yummy use of avocado!

    Reply

  39. Lindsey (Lou Lou Biscuit) posted on May 24, 2013 at 11:37 am (#)

    Chocolate and avocado ARE a fantastic combo. You can make chocolate pudding out of just avos, sweetener, and cocoa powder. The great this is that the chocolate flavor over powers it and you would never even know it was like 80% avocado. This looks SOOO good!

    Reply

    • Dorothy Kern replied on May 26th, 2013 at 8:34 am

      Totally! I can’t wait to make more avocado goodies!

      Reply

  40. Justin posted on May 24, 2013 at 9:41 pm (#)

    You couldn’t have posted this maybe like 4 days ago seriously? (I’m kidding!) I would have totally tried this instead of the banana muffin recipe I made 3 days go. Mine were amazing, but I’ve got an avocado I’ve been wanting to use in some sort of baked good so this would have been perfect.

    Reply

    • Dorothy Kern replied on May 26th, 2013 at 8:31 am

      I’m making it again, because I loved it SO much!

      Reply

      • Justin replied on May 26th, 2013 at 3:56 pm

        Well, I bought a HUGE bag on bananas that were near the brown stage for super cheap so I have plenty in the freezer. I may have to give this a try this week.

        • Dorothy Kern replied on May 26th, 2013 at 4:46 pm

          I hope you like it! I’m just about to go make it again!

  41. JulieD posted on May 26, 2013 at 11:26 am (#)

    This looks amazing!! I have to make this soon!!

    Reply

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  43. babakitchen posted on May 28, 2013 at 8:19 am (#)

    awwwwww sounds terrific, thanks for the recipe i’ll surely try !!
    greetings from belgium

    Reply

  44. Michelle Lyman posted on May 28, 2013 at 3:56 pm (#)

    Hi,
    I thought the recipe sounded amazing so I tried it out. For some reason the center didn’t cook properly. I even cooked it for double the cooking time and it still didn’t set. Any ideas what I did wrong?
    Michelle

    Reply

    • Dorothy Kern replied on May 28th, 2013 at 7:04 pm

      I’m so sorry! I know mine was very moist in the center, but it did cook through. Did you do anything differently?

      Reply

  45. Stephanie posted on June 2, 2013 at 10:21 am (#)

    I never thought about putting avocado in banana bread, but as soon as I saw this, it was like a cartoon lightbulb went off over my head. Great idea! I can’t wait to try it!

    Reply

    • Dorothy Kern replied on June 2nd, 2013 at 6:24 pm

      Yes! And I think you can totally sub for all the butter. I made muffins that way – SO good!

      Reply

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  47. michelle posted on June 5, 2013 at 12:49 pm (#)

    I just made this. And it doesnt want to bake all the way through. Ive had it in the oven for almost an hour.

    Reply

    • Dorothy Kern replied on June 8th, 2013 at 3:43 pm

      I’m sorry Michelle! I know mine was soft in the middle, but it did bake! Did you do anything differently in the recipe?

      Reply

  48. michelle posted on June 5, 2013 at 1:00 pm (#)

    I found the problem…i didnt use enough flour.

    Reply

  49. madscar posted on July 1, 2013 at 12:36 am (#)

    This is amazing:) Love it!

    Reply

  50. Mari-Anna posted on July 7, 2013 at 8:05 pm (#)

    I’m looking forward to trying out this recipe soon, as I love avocados too! (And healthy = good).
    Just noticed the recipe says “1/4 butter” – does that mean 1/4 of a butter stick? How much butter is that roughly for those of us who can’t buy butter in a standardised stick form?

    Thanks!

    Reply

    • Dorothy Kern replied on July 8th, 2013 at 6:52 am

      Ah, thank you for catching that! 1/4 cup of butter. (4 tablespoons) I’ll fix it now!

      Reply

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  54. BoiseMom posted on August 21, 2013 at 9:32 am (#)

    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!

    Reply

    • 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. :)

      Reply

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  56. Kim posted on September 21, 2013 at 7:57 pm (#)

    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.

    Reply

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

      Awesome Kim! I’m glad you liked it! :)

      Reply

  57. Bess posted on October 20, 2013 at 3:18 am (#)

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

    Reply

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

      Yay! I’m so glad Bess!

      Reply

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  63. danielle posted on February 10, 2014 at 6:20 am (#)

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

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  64. Kelly - LEFT SIDE OF THE TABLE posted on February 28, 2014 at 11:11 am (#)

    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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  70. Julia posted on May 25, 2014 at 7:11 pm (#)

    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!

    Reply

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  72. Julia posted on June 16, 2014 at 6:13 pm (#)

    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.

    Reply

    • 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!

      Reply

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  77. Claudia posted on July 30, 2014 at 5:03 pm (#)

    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.

    Reply

    • 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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