Avocado and Banana Bread Recipe

This bread is delicious and surprising! The combination of avocado and banana makes this recipe an all-time favorite banana bread. The combination of avocado and banana also gives this bread a slightly moist, soft texture that is not overly sweet. It pairs perfectly with crunchy fresh hazelnuts.

If you are vegan or allergic to eggs, you can leave the egg out of this recipe. Avocado and banana also act as binders. Omitting the egg gives the bread a denser texture.

- Related topic: Benefits and health effects of avocado (in detail)

In our country, we have access to locally grown bananas of very good quality. Using avocado and banana in bread is both healthy and sensible. Be sure to buy a bunch of bananas and a few avocados to make this bread.

This avocado banana bread recipe contains no gluten, grains, dairy or refined sugar. It contains 52 g of net carbohydrates; this means fewer carbohydrates than you get from regular bread.

Preparation

1. Preheat the oven to 180 degrees and line a medium-sized 20x10 cm pan with baking paper.
2. In a large bowl, mix the almond flour, baking powder and salt.
3. Blend the avocado, banana, olive oil, vanilla, honey and egg in a food processor until smooth.
4. Using a spatula, gently mix the avocado mixture with the dry ingredients until combined, then add the hazelnut pieces. Spread the batter evenly in the pan.
5. After 40 - 50 minutes, use a knife to check whether the bread is cooked (it is cooked if the knife comes out clean). Store it in an airtight container in the refrigerator to maintain freshness. If you wish, you can double the recipe and freeze it to eat later.

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