Updated: Apr 12
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!
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 (or cacao 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!
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.)
Combine avocado, egg, bananas, maple syrup and vanilla extract with a hand mixer or in a food processor until blended/well combined (it's OK if there are some lumps!). Note: The first time I made this I mixed everything by hand without a food processor or hand mixer and it still came out great.
In a separate bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, cinnamon, and salt.
Fold the dry mixture into the wet mixture and add chocolate chips. Once combined, transfer the batter evenly into your loaf pan. Sprinkle extra chocolate chips on top.
Bake for ~50-60 minutes until a toothpick or skewer inserted into the center of the loaf comes out clean/batter-free.
Let the bread sit for ~5-10 minutes before transferring out of the pan and to a wire rack to cool.
Slice it up and enjoy it 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!)
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