Good Morning! Avocado Banana Bread anyone?
As much as I love baking, I have to constantly find creative ways to ditch the flour and sugar and bake with wholesome, organic ingredients. This Avocado Banana Breakfast Bread exceeded my expectations. Banana Bread recipes are a constant evolution in our house. I can’t even begin to count the number of loaves I’ve made over the years, in search for the healthiest, most moist, banana-ful flavor I can get my hands on.
The blacker the bananas, the more you will taste the flavors in the bread. If they are way past ripe, and you don’t have time to bake immediately, peel them and cover them in a bowl in the fridge for a day. Let the bread cool completely in the pan, it’s very moist, so cooling completely will prevent it from crumbling.
Mrs. Jennifer Irizarry
Paleo banana bread. Very moist and rich, topped with macadamia nuts. Sweetened naturally with maple syrup and bananas.
10 minPrep Time
45 minCook Time
55 minTotal Time
- 11/2 cups blanched almond flour
- 11/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup Hass avocados
- 3/4 cup bananas (very ripe, black)
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup (add more if you like it sweeter)
- 1 large egg, room temperature
- 1/3 cup chopped macadamia nuts (or walnuts)
- Preheat the oven to 350 degrees.
- Grease a small loaf with coconut oil and and cut a peice of parchment paper for the sides and bottom.
- In a large bowl, mix the almond flour, baking soda, and salt.
- Pulse the avocado and bananas in a food processor until creamy. Add the coconut oil, vanilla, honey, and egg, and pulse to combine.
- Using a rubber spatula gently mix the wet ingredients into the dry ingredients and mix to form a batter, then fold in the macadamia nuts..
- Bake until a toothpick inserted into the center comes out clean, about 45-50 minutes. If the toothpick comes out clean but the bread still looks soft in the middle, bake about 5 minutes longer until the center is firm.
- If the top of your bread is browning to quickly towards the end cover with foil and keep baking.
- To preserve freshness, place inside an airtight container and store in the refrigerator for about 1 week.
This recipe has been modified, but the concept came from “Healthy Living with Chocolate” cookbook.
If you love these type of recipes, check out this book!