Tuesday, January 2, 2018

Chocolate Avocado Banana Bread

Chocolate Avocado Banana Bread


Prep

  1. Preheat oven to 350F
  2. Grease a 9x5 loaf pan (I used avocado oil)

Dry Ingredients

  • 1/2 Cup Flour
  • 1/2 Cup Almond Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Sea Salt

Wet Ingredients

  • 3 Tired Bananas (overripe, spotty brown)
  • 1 Tired Avocado (ripe, soft, easy to mush)
  • 1 Egg (Chicken or Flax) at room temperature
  • 1/2 Cup Brown Sugar (fluffy, not pressed)
  • 1/4 Cup Walnut Oil
  • 1.5 Teaspoons Pure Vanilla Extract

Toppings

  • Semi-sweet Chocolate Chips (Optional)
  • Walnuts (Optional)

Mixing Instructions

  • Whisk dry ingredients together in one bowl
  • Mash/puree bananas and avocado in a larger bowl
  • Stir remaining wet ingredients into the mashed fruit
  • Add dry ingredients to wet ingredients about 1/3 a time, stir until fully incorporated
  • Transfer to loaf pan and even it out
  • Sprinkle with toppings and gently press into batter

Baking Instructions

  • Bake for 50-55 minutes
  • Let cool in pan for 15-20 minutes
  • Finish cooling on a wire rack

Notes 

  • The ingredients listed above are exactly what I used for the banana bread in the photo. Banana bread is rather versatile and forgiving. I often switch up the ingredients and ratios depending on what I have on hand, or if I need to make a vegan, gluten-free, or allergy-free version.
  • You can use 1 cup of regular flour, or all almond flour, or a mix of coconut and almond flour if you are looking to cut carbs or make it gluten-free.
  • The walnut oil can be replaced with 1/2 stick of melted butter, or a 1/4 cup of avocado oil, coconut oil, pecan oil, olive oil, or other oil you use for baking.
  • If you're looking for a vegan version or just some added fiber, use a flax egg, which you can make by combining 1 tablespoon of ground flax seed with 3 tablespoons of room temperature water, and letting it sit for 10-20 minutes. You could probably use chia seed as well.
  • Traditional banana bread usually calls for 3/4 to 1 cup of sugar, which I find excessively sweet. I usually use 1/4 cup or no sugar in plain banana bread. This recipe has a 1/2 cup of cocoa powder which reduces some of the sweetness from the bananas, so I used 1/2 cup of brown sugar which makes it "reasonably" sweet. You can use more or less depending on your preferences. If you use less than 1/4 cup of sugar, you may want to add an additional banana for sweetness and moisture.
  • Toppings - try what you like. Coconut? Pecans? Why not. Drizzle with warm peanut or almond butter after? Yes, please.
  • Banana bread coffee buzz? Sure, add some instant espresso to the batter, maybe dissolved into a flax egg first. Just got for it.
Enjoy your "Millennial" Banana Bread!

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