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.
Sweet Avocado Bread
Sweet Avocado Bread
Prep time: 10 min * Cook time: 1 hour * Total time: 1 hour 10 min
Recipe inspired for the bread base inspired by Minimalist Baker’s One Bowl Gluten-Free Banana Bread
1.5 pieces / 300 grams avocado, peeled and mashed
300 grams whole wheat flour
150 grams / 1.25 cups almond meal (I blended whole almonds in my blender)
3.5 tsp baking powder
4 tbsp/ 40 grams chickpea brine
1 tbsp lemon juice
4 tbsp grape-seed or coconut oil
0.5 cup / 100 grams coconut sugar (add double the amount if you like it sweet)
1 tsp salt
- Preheat oven to 180 °C / 350 °F
- In a small bowl, combine mashed avocado, chickpea brine and oil and mix well together until smooth (there should be no avocado chunks)
- Add flour, almond meal, salt, baking powder and sugar to a large mixing bowl and stir well
- Now add the avocado mixture to the flour mixture and stir
- Line a loaf pan (standard size) with parchment paper and pour in avocado bread batter
- Bake for 1 hour, max 1 hour 15 min or until golden brown
- Let it cool down before cutting (very important otherwise it might fall apart when cutting)
- Serve either with a sweet topping like coconut cream and almond butter or mustard and tomatoes (this is perfect if you opt for the less sweet option of this recipe)
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