That’s right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn’t make a sandwich using it–he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a 1/4 C of cocoa, but I kind of like the Grinchy green!
INGREDIENTS:
1 banana
2 avocados
1 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 Tbs canola oil
1 tsp lemon juice
1/8 C almond milk
1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)
DIRECTIONS:
Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.
Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.
Grease and flour a large loaf pan. You can also use an 8×8″ baking dish or even a bundt pan.
Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!
- 1 banana
- 2 avocados
- 1 C sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 C flour
- 2 Tbs canola oil
- 1 tsp lemon juice
- ⅛ C almond milk
- 1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)
- Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.
- Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.
- Grease and flour a large loaf pan. You can also use an 8x8" baking dish or even a bundt pan.
- Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!
That looks wonderful! I will definitely be trying this some time soon!
Oh good! I think you’ll like it. 🙂
I just made this and noticed that you didn’t mention when to add the canola oil and lemon juice. I added it the same time I add the almond milk.
Oops…thanks for letting me know–I’ll fix that. What do you think of the bread?
Made this today! Forgot to add the canola oil (btw, it might be easier for folks if you say 2 tablespoons as opposed to 1/8 cup, also your recipe lists 1 teaspoon baking soda twice but I knew you meant baking soda and baking powder). It is delicious! I made it for my 4-year-old son, who could use some healthy fats in his life 😉 and he loves it too. He helped make it, in fact. 🙂 Thanks!
Thanks! I’m so glad you and you son liked it! and thanks for letting me know about the typo–I’ll get that fixed. 🙂
This is delicious. Do you think it would freeze well?
Hmm . . . I guess there’s only one way to find out. 🙂 I haven’t done that before, so I’m not sure, but I don’t see why not.