Avocado banana bread is one of those recipes brought on by desperation - to use what you have before it's beyond saving. You're going to love what Steph came up with!
What’s a girl to do when she’s got four very black, overripe bananas in her refrigerator along with an almost too ripe avocado? She makes up a new recipe out of thin air!!
One of my favorite things to do is to play with new ingredients and old recipes so you have the proportions correct. Although you will certainly have some flops along the way, the experiments are always so much fun, and when they work out like this one did, it’s all worth while!
Think of it this way - avocados are basically super creamy natural healthy fat. Swapping the butter in a recipe for this green treat is a fantastic way to start out. The sweetness of the ripe bananas also helps you use less sugar, double bonus without any tastiness lost! Can I get a woot woot!??!
Enough celebrating - remember when we made some awesome avocado chocolate chip cookies? Totally delicious, right!? This is the same idea, but it loaf form. Super moist inside with a fabulous crispy chewy crust. Best of both worlds!
I added in a few chocolate chips along with some cinnamon chips. Where do you buy cinnamon chips, you might be wondering? I’ve bought them through King Arthur Flour’s website, but no worries if you can’t get your hands on a bag, just sub in on teaspoon of cinnamon and double up on the chocolate chips. I mean no one is going to complain about some extra chocolate chips, am I right?
I must admit I could probably have used less milk so this didn’t have to bake as long, but it was so very good, I think it was worth the wait. I’ll give it another go and make sure to let you guys know if we can play with the proportions to bring the cook time down.