Avocado banana bread
5
Points®
Total time: 1 hr 20 min • Prep: 10 min • Cook: 1 hr 10 min • Serves: 12 • Difficulty: Easy
Puréed avocado replaces butter and oil in this version of everyone’s favourite café loaf. Leaving a hint of avocado flavour (and a subtle green hue), it gives the loaf a tender and ultra moist texture.
Ingredients
Plain wholemeal flour
2 cup(s), (300g)
Caster sugar
½ cup(s), (110g)
Baking powder
1 tsp
Bicarbonate of soda
1 tsp
Ground cinnamon
1 tsp
Avocado
1 medium, peeled, chopped
Mashed banana
1 cup(s), very ripe, (250g)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Egg(s)
2 medium
Vanilla bean extract, alcohol free
2 tsp
Instructions
1
Preheat oven to 160°C. Lightly spray a 14cm x 24cm (top measurement) loaf tin with oil and line base and sides with baking paper. Gently whisk flour, sugar, baking powder, bicarbonate of soda, cinnamon and a pinch of salt in a large bowl.
2
Process avocado in a mini food processor until very smooth. Add avocado, banana, yoghurt, eggs and vanilla to the flour mixture and whisk until well combined (batter will be thick). Spread batter into prepared tin and smooth over the top.
3
Bake for 1 hour-1 hour and 10 minutes, until a skewer inserted into the centre comes out clean. Cool loaf in tin, then turn out and cut into 12 slices.
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