I’ve always had a soft spot for all things avocado – california roll, guacamole, in salads, sandwiches, and so on. Not only are they low in fat and high in vitamins, they’re also pretty darn delicious. When Sandy asked me to participate in a blogging opportunity with Avocados from Mexico, it was a definite “yes” from me!
I was going through their disc of recipes, and being the baker that I am, I opted for one that required baking instead of cooking :) Yes I can certainly make something savoury, but the avocado banana bread recipe was very fascinating to me as I’ve never baked anything with avocado as an ingredient before! I just had to try this recipe out. Another reason for choosing this one instead of the cupcake or semi-freddo is that my entire baking career actually began with.. banana bread! The very first time I ever baked something from scratch (Home economics class back in HS doesn’t count) was 2 years ago! My mom asked me to bake banana bread and I admit, it was a total failure. But I didn’t give up! With much determination, I continued to improve and I’ve ended up where I am today. So after 2 years, I decided to revisit a banana bread recipe and see how I compared ;)
The end result? These mini avocado banana loaves were delicious! I was actually salivating while I was eating it (lol), and I’m thinking it had to do with the sea salt. I don’t use a lot of sea salt when I bake, only when I’m making salted caramel or to sprinkle on top of a dessert. I used fleur de sel (which I brought back from Paris), but any sea salt would be fantastic too. I could definitely taste the avocado & banana in the bread, and the avocado gave the final product a really nice shade of green. The bread was moist and rich, and very different from what I would normally make. I liked the denser texture and the fact that it’s packed with nutrients! Honey was used in place of white sugar, the avocado & banana added moisture so no oil or butter was added, and the recipe also called for whole wheat flour instead of regular white flour. But as you can tell, I stuck with white flour because I prefer the texture of it.
This is a simple recipe, but at the same time, very healthy and tasty! I mean, who would’ve thought of adding avocado to baking, let alone banana bread right?! For a quick breakfast on-the-go or for a snack, I highly recommend one of these avocado banana mini loaves! To get more recipes using avocado or some nutritional facts, visit www.missavacado.ca!
Yield: Makes 8 mini loaves
2 cups – whole wheat flour
1 tbsp – baking powder
½ tsp – sea salt
2 – avocados from Mexico, pureed
2 – bananas, mashed
¾ cup – honey
1 tsp – vanilla extract
1. Preheat oven to 350 F (180 C).
2. In a medium bowl, combine flour, baking powder and salt. In a large bowl, combine avocado, banana, honey and vanilla. Fold dry mixture into the avocado-banana mixture. Once combined, spoon into greased mini loaf pans, spreading evenly.
3. Bake for 25 to 30 minutes or until a toothpick inserted into middle of loaf comes out clean.
4. Let cool, then run a knife along the edges and invert to release.
Tip: Will keep fresh covered in a container for up to 5 days.
Nutritional Information: Per Serving (1 mini loaf): about 308 cal, 6 g pro, 8 g total fat (1 g sat fat), 59 g carb, 8 g fibre, 0 mg chol, 249 mg sodium. %RDI: iron 10%, calcium 2%, vit A 0%, vit C 15%.