Avocado Banana Bread

Avocado Banana Bread

Total Time
1 hr 10 min
10 min
1 hr
Puréed avocado replaces butter and oil in this ultra-moist version of everyone’s favorite way to use up overripe bananas. While this leaves a hint of avocado flavor (and a subtle green hue), most won’t even notice it. Bananas not quite ripe enough? Bake them on a parchment-lined baking sheet in a 300°F oven for 20 minutes if you need them very ripe or 30 to 40 minutes if you need them overripe.


Cooking spray

4 spray(s)

White whole wheat flour

2 cup(s), (9 ounces)


½ cup(s)

Baking powder

1 tsp

Baking soda

1 tsp

Table salt

½ tsp


3 small, very ripe (13 oz unpeeled)

Plain fat free Greek yogurt

½ cup(s)

Vanilla extract

2 tsp


2 large egg(s)


1 item(s), medium, (6 oz), peeled and pitted


  1. Preheat the oven to 325°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Using a fork, in a medium bowl, mash the bananas. (You should have 1 cup of mash.) Whisk in the yogurt, vanilla, and eggs.
  3. 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 bananas. Add the banana mixture to the flour and stir until well combined. (The batter will be thick.) Spread the batter into the prepared pan.
  4. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool on a wire rack.
  5. Serving size: 1/12 of loaf