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.

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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

Adding avocado to banana bread is genius! This Avocado Banana Bread has less butter and sugar and is super soft and decadent!


  • 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.

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

Other recipes you might like:

Banana Breakfast Cookies

Banana Breakfast Cookies by www.crazyforcrust.com #breakfast #cookie @crazyforcrust

 Avocado Chicken Salad Sandwiches

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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

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