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Avocanana Bread

Avocanana Bread
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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.


Serving Size: 8

1 cup (packed) brown sugar
1 cup all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 cup buttermilk
1/4 cup canola oil
1/2 cup chopped walnuts
1 tsp. cinnamon
2 eggs
1/3 cup old-fashioned oats (1 minute or regular)
1 ripe, Fresh California Avocado, seeded
1/2 tsp. salt
2 very ripe bananas

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  1. Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only.
  2. Preheat oven to 350 degrees F.
  3. Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
  4. Scoop the avocado into a large bowl and mash lightly.
  5. Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Stir in bananas, then walnuts and dry ingredients.
  8. Stir in buttermilk and beat just until buttermilk is incorporated.
  9. 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.
Yields: 1 loaf
Serving Suggestions:
Sprinkle cooled bread with powdered sugar, if desired.
Beverage Pairings:
Great with a pot of hot tea.

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.

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