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Chocolate Avocado Banana Bread

Written by: Natalie Pirolli, MS, RDN, LDN | December 29, 2022

Have some extra ripe bananas and avocados laying around? That is exactly what prompted me to make this bread! I can't say no to a sale so when the avocados were 5 for $4 at the market, I grabbed them but didn't realize they'd all ripen at once. One can only eat so much guacamole and avocado toast so I tried this new recipe and it is a keeper!


This bread pairs perfectly with a cup of coffee as breakfast dessert or with a smear of peanut butter and a glass of milk for a snack. Pete approved it as an after-dinner dessert, too, and had no idea there was an avocado in there!


Give it a try yourself and let me know what you and/or your loved ones think!


Ingredients:

1 ripe avocado

2 very ripe bananas

1 large egg

1 1/2 tsp vanilla extract

1/2 cup maple syrup

1 1/4 cups whole wheat flour

1/4 cup unsweetened cocoa powder

1 tbsp cinnamon

1 tsp baking soda

1/2 tsp fine sea salt

1/2 cup chocolate chips

~2 Tbsp extra chocolate chips to sprinkle on top!


Instructions:

  1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan (I used avocado oil spray to grease the pan. Could use butter, coconut oil, etc.)

  2. Pulse avocado, egg, and vanilla extract in a food processor until blended. In a separate bowl, combine with mashed bananas and maple syrup until well combined. (Note: The first time I made this I mixed everything by hand without a food processor and it still came out great. Just expect a few small specs of avocado + banana to come through in the baked bread.)

  3. In a separate bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, cinnamon, and salt.

  4. Fold dry mixture into wet mixture and add chocolate chips. Once combined (it's OK if there are some lumps!), transfer the batter evenly into your loaf pan. Sprinkle extra chocolate chips on top.

  5. Bake for ~50-65 minutes until toothpick or skewer inserted into the center of the loaf comes out clean/batter-free.

  6. Let sit in pan ~5-10 minutes before transferring to a wire rack to cool.

Slice it up and enjoy with a slather of nut butter or on its own! It's delicious either way : )


Keep in an airtight container, ziplock, or plastic/aluminum wrap in the fridge or freezer. (Tip: if freezing, pre-slice the bread so you can thaw pieces at a time vs. trying to cut it frozen!)







Stay tuned for more recipes, nutrition tips, and my monthly newsletter here!

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