Note to myself: Let’s keep this post short.
Hopefully these pictures speak for themselves. And you find the idea of replacing bananas with avocados in a banana bread to make it a sweet avocado bread as fascinating as I do. Are you still following? So yes, this is a banana bread but with avocados and it’s one of those food revelations I wish I had discovered earlier in my life. If you make it with white wheat flour and white sugar, it will definitely have a greenish colouring. I used dark whole wheat flour and brown coconut sugar, so it turned out rather brown than green. You can add more sugar if you want to have more of a cake than a sweet bread. And the other way around, add less sugar if you want a neutral bread instead of a sweet bread.
I’ve used MINIMALIST BAKER’S ONE BOWL BANANA BREAD as a rough base for this recipe. Dana’s recipe is vegan and gluten-free. The Sweet Avocado Bread is only vegan but you can follow Dana’s recipe if you’d like to make a gluten-free version. In terms of flavour, the avocado taste is actually quite strong which I loved. The texture is super moist and almost creamy and it’s best when fresh (2-3 days) or toasted. I sliced mine and popped it in the freezer so we’ll have some delicious sweet breakfast bread for Sunday mornings….
