Avocado Banana Bread
White whole wheat flour
3 small, ripe (13 oz unpeeled)
Plain fat free Greek yogurt
2 large egg(s)
1 medium, (6 oz), peeled and pitted
- 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.
- 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).
- 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.
- Per serving: 1 slice (1/12 bread)