Chocolate Avocado Banana Bread
Prep
- Preheat oven to 350F
- 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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