Banana Avocado Nut Bread
A modern take on a timeless classic.
For some reason, we seem to find ourselves with over-ripe bananas and avocado with some degree of regularity.
During the 2020 CoVid lock-downs, I was searching for something to do with them and came across the unlikely pairing of adding avocado to the batter of the age-old recipe for banana nut bread. I remember my mom used to make banana nut bread routinely when I was a kid, but I grew up with a wheat allergy and she made it with oat flour. I don’t think I tasted the more traditional banana nut bread made with wheat flour until adulthood. I largely outgrew my wheat allergy, but to this day, cannot eat uncooked bananas, and so this is one of the few ways I can enjoy them.
But avocado? With bananas? Somehow, it seemed like it might taste good, and assuredly, it does. I lost the original source of this recipe, but it was a gluten-free version made with almond flour. It took me a couple of attempts to make it with more traditional wheat flour, which is easier and frankly, tasted better, but this is the final iteration that we like.
Avocado Banana Nut Bread
Ingredients
- 3 ripe bananas, peeled and cut into chunks
- 1-1/2 ripe large avocados, scooped out
- 2 extra large eggs
- 2 tbsp avocado oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup chopped pecans
- non-stick butter flavored cooking spray (like, Pam
Instructions
- Preheat oven to 375°F degrees.
- Place the bananas and avocados in a food processor and run it on low for about a minute until everything is liquefied and smooth. Add the avocado oil, vanilla extract and the eggs. Pulse the processor until the mixture is well blended.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt, and using a whisk, stir until combined.
- Add the wet ingredients to the dry ingredients and using a cake mixer, mix on low speed for about a minute until everything is evenly blended and smooth. Then, using a rubber spatula or mixing spoon, gently fold in the pecans and stir until well combined.
- Spray an 8-inch bread loaf pan with the cooking spray, then pour in the batter and smooth out the surface.
- Bake for 50 minutes, then turn the oven down to 350°F and continue baking for another 20-25 minutes. Test for doneness by inserting a bamboo skewer or sharp knife into the very center of the loaf until it comes out clean. If it doesn't, go another five minutes and test again.
- Allow the bread pan to cool on a baking rack for 30 minutes, then turn out the loaf onto the rack and allow it to cool for another thirty 30 minuts. Serve warm, slathered with butter or cream cheese.
- Because of the moistness of the baked loaf, keep refrigerated in a sealed zip lock bag for storage. Zap individual slices in a microwave for 20-25 seconds to reheat and enjoy.
Notes
I am baking at an altitude above 5,000 feet above sea level. If you're baking at an altitude closer to sea level, shave off about 10 minutes of cooking time.
