Easy Banana Avocado Bread

Why You’ll Love This Recipe

This Banana Avocado Bread offers a wonderful balance of flavors and textures. The ripe bananas provide natural sweetness, while the avocado makes the bread extra moist and adds a subtle creaminess. Whole wheat flour gives it a hearty, wholesome texture, and the honey or maple syrup adds just the right amount of sweetness. You can even add in walnuts or chocolate chips for an extra crunch or indulgence. It’s easy to make, packed with healthy fats and fiber, and makes for a great grab-and-go snack or breakfast option!

Ingredients

• 2 ripe bananas, mashed
• 1 ripe avocado, mashed
• 2 large eggs
• ⅓ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ cup chopped walnuts or sugar-free chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. Prepare the Wet Ingredients: In a large bowl, mash the ripe bananas and avocado until smooth. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir everything together until well combined.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix.
5. Add Optional Mix-ins: If you’re adding walnuts or sugar-free chocolate chips, fold them into the batter at this point.
6. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Servings and Timing

• Servings: 8-10
• Prep time: 10 minutes
• Cook time: 50-60 minutes
• Total time: 1 hour

Variations

• Gluten-Free: Swap the whole wheat flour for a gluten-free flour blend to make this bread gluten-free. Ensure the baking soda and baking powder are also gluten-free.
• Sweetener Options: Use maple syrup for a deeper, more complex sweetness, or substitute with agave or stevia for a lower-sugar alternative.
• Add-ins: Try adding dried fruits like raisins or cranberries for a burst of flavor, or some seeds like chia or flax for extra nutrition.
• Cinnamon Swirl: For a fun twist, you can add a cinnamon swirl to the bread by mixing 2 tablespoons of cinnamon and 2 tablespoons of sugar and swirling it into the batter before baking.

Storage/Reheating

• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen for up to 3 months.
• Reheating: To reheat, place individual slices in the microwave for 20-30 seconds or warm up the whole loaf in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

Can I use a regular avocado instead of a ripe one?

Yes, it’s important that the avocado is ripe to achieve the right creamy texture for the bread. If you use an underripe avocado, it may not mash as easily or provide the same smooth texture.

Can I substitute the coconut oil with another oil?

Yes, you can use melted butter, olive oil, or vegetable oil as a substitute for coconut oil in this recipe. Just keep in mind that each oil will slightly alter the flavor of the bread.

Can I make this bread without eggs?

Yes, you can use an egg substitute like flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) or a store-bought egg replacer for a vegan version of the bread.

How do I know when the bread is fully baked?

To check if the bread is done, insert a toothpick or a knife into the center. If it comes out clean or with just a few crumbs, the bread is done. If it comes out wet, continue baking for a few more minutes and check again.

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour, but keep in mind that whole wheat flour provides more fiber and a heartier texture.

Can I make this banana avocado bread into muffins?

Yes, you can make this recipe into muffins. Simply divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

Can I add protein powder to this recipe?

Yes, you can add protein powder to boost the nutritional value of this bread. Start by replacing ¼ cup of the flour with protein powder and adjust the wet ingredients accordingly if the batter seems too dry.

Is this bread healthy?

This bread is a healthier alternative to traditional banana bread due to the use of whole wheat flour, avocado, and natural sweeteners like honey or maple syrup. It’s rich in healthy fats, fiber, and essential vitamins.

Can I freeze this bread?

Yes, you can freeze the bread. Wrap it tightly in plastic wrap and foil or store it in an airtight freezer bag. To thaw, leave it at room temperature or warm slices in the microwave.

Can I make this bread sweeter?

Yes, if you prefer a sweeter bread, you can increase the amount of honey or maple syrup. Just be careful not to add too much, as it may affect the bread’s texture.

Conclusion

This Easy Banana Avocado Bread is a delicious and nutritious twist on traditional banana bread. With the added richness of avocado and the natural sweetness of ripe bananas, it’s a moist, flavorful treat that’s perfect for breakfast or a midday snack. Whether you enjoy it on its own or with a dollop of peanut butter, this bread is sure to become a favorite in your kitchen.

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