Banana-Avocado Bread

Stay with me here….. You might be as dubious as I was to see an avocado infiltrating a harmless banana bread, but this is one of those healthy “recipe makeover” substitutions I can whole heartily endorse. I’m all for healthy food of course, but I’m not a big fan of healthy versions of not-so-healthy things if they fall short on the yumminess factor.

It turns out you can substitute avocado for half the butter in many baking recipes. So you’re not only replacing bad fat with a healthier one, you’re also adding some extra nutrients. In our banana bread test, the avocado didn’t end up altering the flavor or color significantly and the end result was as moist and tender as the original. This is excellent news since my family has a major addiction to banana bread and I have become “the banana bread lady” at my son’s preschool. So now we’re eager to see how the avocado fares in some of our other favorite baked goods.

We decided to put this “healthier banana bread” experiment to the ultimate test by making it for a recent family soiree put on by the awesome folks of SF Music Together. [If you haven’t had a chance to check it out, Music Together is a fabulous children’s music program not only here in San Francisco, but around the world, where families can share and create music.] The party was tons of fun with face-painting, singing and tambourine shaking galore — Simran even snagged some totally cute hair clips from Made in the Haight. ┬áThe┬ábanana-avocado bread was a big hit across the board and there wasn’t a crumb left to take home. We heard many a “yum” which is definitely music to our ears.

Banana-Avocado Bread

Ingredients:

  • 3/4 cup sugar
  • 1/4 cup softened butter (half a stick)
  • Half an avocado (approximately 1/4 cup)
  • 2 cups flour (I used 1 1/4 cups app purpose, and 3/4 cup whole wheat)
  • 2 eggs
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 very ripe bananas (this is not worth making if your bananas aren’t super ripe)
  • 3 TBL milk
  1. Cream together sugar, butter and avocado.
  2. Stir in the eggs and vanilla extract and mix well.
  3. In a seperate bowl, combine the flour, baking soda and salt until well mixed.
  4. Fold together the butter and flour mixture until well incorporated.
  5. Mash 3 very ripe bananas. Mix in the mashed bananas and milk.
  6. Bake at 350 degrees for one hour or until the top springs back when you press it.