Photo of Avocado banana bread by WW

Avocado banana bread

Points® value
Total Time
1 hr 20 min
10 min
1 hr 10 min
As well as providing this loaf with plenty of delicious flavour, the avocado and banana help keep it moist and fresh. Enjoy a slice with your morning cuppa.


Calorie controlled cooking spray

4 spray(s)

Wholemeal Flour

250 g

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

1 teaspoon(s), level


½ teaspoon(s)

Caster Sugar

100 g


280 g, about 3

0% fat natural Greek yogurt

125 g

Vanilla Extract

2 teaspoon(s), level

Egg, whole, raw

2 large, raw


125 g, peeled and pitted


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 900g loaf tin (10 x 20cm base measurement) with cooking spray and line with baking paper.
  2. In a large bowl, sift the flour, baking powder, bicarbonate of soda and salt. Stir in the sugar and any bran from the sieve.
  3. Using a fork, mash the bananas in a medium bowl. Whisk in the yogurt, vanilla and eggs. In a mini food processor, process the avocado until completely smooth, stopping often to scrape down the sides of the bowl. Whisk the avocado into the banana mixture, then add this to the flour mixture and stir until well combined (the batter will be thick). Spread the batter into the prepared tin.
  4. Bake for 1 hour to 1 hour 10 minutes, until a skewer inserted into the centre of the loaf comes out clean. Cool in the tin before slicing and serving.