Crazy for Crust

Avocado Banana Bread

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Avocado Banana Bread is banana bread made even better with avocados! This bread is healthier than normal banana bread because it has no butter but all of that banana bread flavor you love.

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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.

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! While this Avocado Banana Bread isn’t vegan, it is lighter than a regular bread.

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

Avocado Banana Bread is an easy banana bread recipe that substitutes avocado for butter, making it a healthier bread recipe!

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

Avocado has so many health benefits that I try to use it in place of butter whenever I’m craving it. Sure, avocado is full of fat, but it’s a better, healthier fat, and it’s definitely better for you than butter.

By making this bread I learned that you can make banana bread better for you by substituting avocado for the butter. I start this recipe with my mom’s banana bread and then I added chocolate chips.

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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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Servings: 8 slices

Avocado Banana Bread

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Avocado Banana Bread is an easy healthier banana bread recipe! Substitute avocado for butter and you have some of the best banana bread ever!

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup mashed avocado — about 2 avocados
  • 2 brown spotted bananas
  • 2 large eggs
  • 6 tablespoons milk
  • 1 teaspoon vinegar
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • ½ cup chocolate chips

Instructions

  1. Preheat oven to 350°. Spray a loaf pan with cooking spray.
  2. Place avocados in a food processor and pulse until smooth. Transfer to a large bowl. Add 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 40-50 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.

Nutrition Information

Amount per serving (1 slice) — Calories: 355, Fat: 7g, Saturated Fat: 3g, Cholesterol: 48mg, Sodium: 183mg, Carbohydrates: 66g, Fiber: 3g, Sugar: 38g, Protein: 6g

Click here for easy ways to use overripe BANANAS

Be sure to check out other banana bread recipes I love, like Snickerdoodle Banana Bread, 4-ingredient Flourless Banana Bread, or Blueberry Coconut Banana Bread!

Other recipes you might like:

Banana Bread Muffins

unwrapped banana muffin

Banana Breakfast Cookies

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

 Avocado Chicken Salad Sandwiches

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150 comments

  1. Are you sure this recipe calls for 1/2 cup avocado?
    Also, the recipe says 1/2 cup avocado is about 2 avocados
    Looking online, I found:
    Two medium avocados should yield about one pound, 2 1/2 cups sliced, diced, or chopped.
    So which is it 2 1/2 cups or 1/2 cup?

  2. Tried this recipe… loved the outcome

  3. Depends on size we used 1 whole avacado smashed it in a plastic bag (no food processor yet. It was one of the small varieties. 

    With a larger avocado I would of used 1/2

    Loved it!

    Pastry chef/ stay at home mom;)

  4. OH MY GOSH! I just had my first piece of this, right out of the oven with a not-too-small slab of butter…I will never make another banana bread recipe again! I did modify it: substituted a whole grain, gluten-free, all-purpose flour mix, for the regular; folded in chopped walnuts instead of using chocolate chips, and added a sprinkling of cinnamon in the batter. Because gluten-free stuff bakes differently, I increased the baking temperature to 375F and baked it for a full 50 minutes. The very center was still a little soft so I probably should have gone a full 55 but, nonetheless, it was AWESOME! The inside was fluffy and the outside was just perfect degree of crusty! I think tomorrow I will turn some of it into French Toast…

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