I’m sure I’m not the only one who got sucked in by the van on the side of the road selling 10 Avo’s for $5! Now, what to do with all of them now that they’re ripening all at the same time!
Avocado Banana Bread
⅓ cup old-fashioned oats
1 cup flour (normal or gluten free)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 ripe, Fresh Avocado, seeded
¼ cup avocado oil
1/2 cup coconut sugar or raw honey
2 very ripe bananas
½ cup chopped walnuts
¼ cup milk (can replace with coconut milk if wanting to be dairy free)
Line a 9 x 5 x 3 inch loaf pan with non stick foil and lightly grease the bottom only.
Preheat oven to 350 degrees F.
Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
Scoop the avocado into a large bowl and mash lightly.
Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.
Add eggs, one at a time, beating well after each addition.
Stir in bananas, then walnuts and dry ingredients.
Stir in milk and beat just until milk dissapears.
Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocado banana bread is quite moist and may not pass the toothpick test at this point. If you prefer a drier bread, bake a little longer. I also love to enjoy this with some raw honey spread on it (or better yet, honeycomb! 😛 I’m fortunate enough to know where to get a steady supply of this 🙂