One day, not too long ago (in a beautiful kitchen far, far away. haha), I opened the fridge and realized that in our bottom drawer there were two bananas that were brown, but not rotten. I grabbed the bananas and threw them in the freezer, assuming I'd eventually turn them into banana bread. Three days later, no joke, I found the following great recipe in Today's Dietitian Magazine.
Avocanana Bread
(Modified version of a recipe from Today's Dietitian)
Prep time: 15 minutes
Cook time: 1 hour and 10 minutes
Makes 1 loaf
Serves 8
Ingredients
1/2 cup old-fashioned oats
1 cup brown rice flour
1 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1 ripe, fresh avocado, seeded
1/4 cup canola oil
1 cup brown sugar
2 eggs
2 very ripe bananas
1/2 cup chopped almonds
1/4 cup unsweetened vanilla almond milk
1/2 T lemon juice
This bread is very, very moist, and almost tastes like it's not quite done when you take it out, but once it passes the "knife-test" (as in, you insert a knife and it comes out clean) it should be ready!
This is what it looked like prior to baking.....nice and green.
Thankfully it looked normal once it was cooked (although still slightly green inside).
Look at all the fiber! Even the protein content is pretty decent, for a slice of quick-bread. Also, bear in mind a lot of that sugar is from banana and avocado, so it's not considered "added sugar" (although most of it is from brown sugar....I won't lie).
I can't even explain the taste to you, other than it was moist, sweet, and delicious. I actually ate this with a bit of real butter (yes, I said it, real butter!! Yum.). I will definitely make this again. I might even try it with higher-fiber oat bran flour next time.1 cup brown rice flour
1 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1 ripe, fresh avocado, seeded
1/4 cup canola oil
1 cup brown sugar
2 eggs
2 very ripe bananas
1/2 cup chopped almonds
1/4 cup unsweetened vanilla almond milk
1/2 T lemon juice
Instructions
- Line a 9 x 5 x 3 inch loaf pan with nonstick 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 almonds and dry ingredients.
- Stir in almond milk and lemon juice, beat just until the milk and juice are incorporated.
- Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes.
This bread is very, very moist, and almost tastes like it's not quite done when you take it out, but once it passes the "knife-test" (as in, you insert a knife and it comes out clean) it should be ready!
This is what it looked like prior to baking.....nice and green.
Thankfully it looked normal once it was cooked (although still slightly green inside).
Estimated Nutrition Facts
Serving Size (1/8th loaf)
Look at all the fiber! Even the protein content is pretty decent, for a slice of quick-bread. Also, bear in mind a lot of that sugar is from banana and avocado, so it's not considered "added sugar" (although most of it is from brown sugar....I won't lie).
QUESTION: What's your favorite fruit or vegetable to add to quick breads? I love pumpkin breads myself.
