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Avocado banana bread

Avocado banana bread

5
Points®
Total Time
1 hr 20 min
Prep
10 min
Cook
1 hr 10 min
Serves
12
Difficulty
Easy
Puréed avocado replaces butter and oil in this version of everyone’s favourite café loaf. Leaving a hint of avocado flavour (and a subtle green hue), it gives the loaf a tender and ultra moist texture.

Ingredients

Plain wholemeal flour

2 cup(s), (300g)

Caster sugar

½ cup(s), (110g)

Baking powder

1 tsp

Bicarbonate of soda

1 tsp

Ground cinnamon

1 tsp

Avocado

1 medium, peeled, chopped

Mashed banana

1 cup(s), very ripe, (250g)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Egg(s)

2 medium

Vanilla bean extract, alcohol free

2 tsp

Instructions

  1. Preheat oven to 160°C. Lightly spray a 14cm x 24cm (top measurement) loaf tin with oil and line base and sides with baking paper. Gently whisk flour, sugar, baking powder, bicarbonate of soda, cinnamon and a pinch of salt in a large bowl.
  2. Process avocado in a mini food processor until very smooth. Add avocado, banana, yoghurt, eggs and vanilla to the flour mixture and whisk until well combined (batter will be thick). Spread batter into prepared tin and smooth over the top.
  3. Bake for 1 hour-1 hour and 10 minutes, until a skewer inserted into the centre comes out clean. Cool loaf in tin, then turn out and cut into 12 slices.

Notes

TIP: Be sure to use very ripe bananas for maximum flavour and sweetness.

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