Photo of Avocado banana bread by WW

Avocado banana bread

Points® value
Total Time
1 hr 20 min
10 min
1 hr 10 min
Pureed avocado replaces butter and/or oil in this version of everyone’s favourite way to use up overripe bananas. While it leaves a hint of avocado flavour, most won’t even notice it. When pureeing the avocado, make sure to get it completely smooth by stopping and scraping down the bowl of the processor frequently.


Cooking spray

4 spray(s)

White whole wheat flour

2 cup(s)


½ cup(s)

Baking powder

1 tsp(s)

Baking soda

1 tsp(s)

Table salt

½ tsp(s)


3 small, ripe (13 oz unpeeled)

Plain fat free Greek yogurt

½ cup(s)

Vanilla extract

2 tsp(s)


2 large


1 medium, (6 oz), peeled and pitted


  1. Preheat oven to 325°F. Lightly coat a 9 x 5–inch loaf pan with nonstick spray and line with parchment paper. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In a medium bowl, mash bananas with a fork (you should have 1 cup of mash). Whisk in yogurt, vanilla, and eggs. In a mini food processor, process avocado until completely smooth, stopping often to scrape down sides of bowl. Whisk pureed avocado into banana mixture. Add banana mixture to flour mixture; stir until well combined (batter will be thick).
  3. Spread batter into prepared pan. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour 10 minutes. Cool in pan on a wire rack. Cut into 12 slices.
  4. Per serving: 1 slice (1/12 bread)