Ingredients
- 1/2 medium ripe avocado, cubed
- 1 small ripe avocado, cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 large ripe bananas, sliced
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cacao powder
- 2/3 cup coconut sugar
- 3/4 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Dash of sea salt
- 1/3 cup crushed peanut butter chocolate covered almonds
- 1/3 cup chocolate chips
Directions
Preheat oven to 350°F and prepare a bread pan by coating it with nonstick spray and lining it with parchment paper.
Place the cubed avocado, sliced bananas, coconut sugar, vanilla extract, and egg in a blender or food processor and blend until completely smooth.
Add the flour, cocoa powder, cinnamon, baking soda, and sea salt, then pulse briefly until just combined.
Pour the batter into the prepared bread pan and top with crushed peanut butter chocolate covered almonds or chocolate chips.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for five minutes before removing it, and allow it to cool completely before slicing.
Frequently Asked Questions
How should I properly store leftover Chocolate Avocado Banana Bread?
Once completely cooled, store your Chocolate Avocado Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months; thaw at room temperature before serving.
Can I substitute the almond flour in this recipe?
While the recipe calls for 1 cup of almond flour, you can try substituting it with an equal amount of oat flour for a slightly different texture. Since this is a gluten-free recipe relying on the fats from the avocado, avoid using standard wheat flour as a direct swap.
What is the best way to ensure my Chocolate Avocado Banana Bread isn't too dense?
The key to a light texture is making sure the wet ingredients—especially the avocado and bananas—are completely pureed until smooth in the blender before adding the dry ingredients. Also, avoid overmixing once the almond flour and cocoa powder are incorporated to prevent a dense result.
