AVOCANANA BREAD
Recipe Provided By the California Avocado Commission
Classic banana bread that uses creamy Fresh California Avocado to replace shortening. The result is very moist and great for breakfast, snacks, tea time or dessert.
Ingredients
-
0.333
⅓
cup
old-fashioned oats
-
1.000
1
cup
all purpose flour
-
1.000
1
tsp.
baking powder
-
1.000
1
tsp.
baking soda
-
0.500
½
tsp.
salt
-
1.000
1
tsp.
cinnamon
-
1.000
1
ripe, Fresh California Avocado, seeded
-
0.250
¼
cup
canola oil
-
1.000
1
cup
(packed) brown sugar
-
2.000
2
eggs
-
2.000
2
very ripe bananas
-
0.500
½
cup
chopped walnuts
-
0.250
¼
cup
buttermilk
Instructions
- Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only.
- Preheat oven to 350 degrees F.
- Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Scoop the avocado into a large bowl and mash lightly.
- Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.
- Add eggs, one at a time, beating well after each addition.
- Stir in bananas, then walnuts and dry ingredients.
- Stir in buttermilk and beat just until buttermilk is incorporated.
- Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the "toothpick" test at this point. If you prefer a drier bread, bake a little longer.
Sprinkle cooled bread with powdered sugar, if desired.
Great with a pot of hot tea.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Nutrition Information Per Serving: Calories 360; Total Fat 17 g (Sat 2 g, Trans 0 g, Poly 6 g, Mono 7 g); Cholesterol 55 mg; Sodium 400 mg; Potassium 282 mg; Total Carbohydrates 51 g; Dietary Fiber 3 g; Total Sugars 31 g; Protein 6 g; Vitamin A 132 IU; Vitamin C 5 mg; Calcium 42 mg; Iron 1 mg; Vitamin D 0 IU; Folate 53 mcg; Omega 3 Fatty Acid 1.4 g
% Daily Value*: Vitamin A 2%; Vitamin C 8%; Calcium 4%; Iron 8%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The baking time for this recipe is very long. I only cooked mine for 30 minutes and it came out great!
Submitted By Beth - Mar 20, 2013
Delicious!
I made a vegan version of this, using 1/2 cup of applesauce instead of the eggs (ground flax or chia seeds mixed with water would have worked, also), and "buttermilk" from 1/4 teaspoon apple cider vinegar mixed with 1/4 cup unsweetened soy milk. Really good flavor, very moist yet with a nice chewiness from the nuts and oatmeal.
Submitted By Gary - Nov 24, 2012
Delicious!
I made a vegan version of this, using 1/2 cup of applesauce instead of the eggs (ground flax or chia seeds mixed with water would have worked, also), and "buttermilk" from 1/4 teaspoon apple cider vinegar mixed with 1/4 cup unsweetened soy milk. Really good flavor, very moist yet with a nice chewiness from the nuts and oats.
Submitted By Gary - Nov 23, 2012
Delicious!!
Not only is this recipe absolutely scrumptious, but it's also relatively healthy since the avocado replaces the butter that normally weighs down banana bread with UNhealthy fats. YUM! I found that it was plenty sweet with only 1/2c. packed brown sugar. If you were wondering, that takes the nutritional facts down too. :) If you make 16 pieces out of this loaf and use an entire cup of avocado with large bananas (and I added a splash of vanilla), then each piece is a mere 161 calories, 9g fat (1g saturated), and 3g protein. The only problem is trying to stick to just one!!
Submitted By Ariana - Jun 13, 2011
Very good
Tried this recipe for a change of pace from my usual banana bread and it was a huge hit ~ from my pickiest eaters to the banana bread experts. I found it to be moist and easy to make and best of all healthier than the butter/margarine alternative.
Submitted By Juanita - Mar 23, 2010
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