chocolate avocado banana bread

Name: Chocolate Avocado Banana Bread
Prep time: 15 min
Cook time: 1 h
Cuisine: Canadian
Ingredients: - cooking spray; 1/2 small firm-ripe avocado, chopped; 1 large egg; 1 1/2 teaspoon(s) pure vanilla extract; 1/2 teaspoon(s) orange extract, optional; 3 - very ripe bananas, mashed; 3/4 cup(s) whole wheat flour; 1/2 cup(s) whole wheat pastry flour; 1/4 cup(s) unsweetened cocoa powder; 3/4 cup(s) sugar - more or less to taste (if diabetic use splenda); 2 tablespoon(s) ground pecans; 1 1/2 teaspoon(s) baking soda; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) fine sea salt; 1 large pinch ground allspice; 1/2 cup(s) plus 2 tablespoons dark chocolate chips

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This is my adaption of a Food Network recipe. Avocado replaces the butter or oil usually used in banana bread and also makes this loaf extra moist. It baked beautifully with the w.w. flours, was moist and not dense textured at all. The extract and nuts are totally optional.

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yield serving(s)

prep time 15 Min

cook time 1 Hr

method Bake

Ingredients For chocolate avocado banana bread

cooking spray
1/2 sm

firm-ripe avocado, chopped
1 lg

egg
1 1/2 tsp

pure vanilla extract
1/2 tsp

orange extract, optional
3

very ripe bananas, mashed
3/4 c

whole wheat flour
1/2 c

whole wheat pastry flour
1/4 c

unsweetened cocoa powder
3/4 c

sugar - more or less to taste (if diabetic use splenda)
2 Tbsp

ground pecans
1 1/2 tsp

baking soda
1 tsp

ground cinnamon
1/2 tsp

fine sea salt
1 lg

pinch ground allspice
1/2 c

plus 2 tablespoons dark chocolate chips

How To Make chocolate avocado banana bread

1
Preheat the oven to 350 degrees F. Spray a 9- by 5-inch non stick loaf pan with cooking spray.

2
Pulse the avocado, egg, vanilla and orange extract in a food processor until smooth. Add the bananas, chopped in fairly big pieces. Blend into the avocado mix. It's more than ok to have some banana chunks remaining.
3
Place this mixture into a larger bowl and set aside,
4
Stir together the flour's, cocoa powder, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. Fold the flour mixture and 1/2 cup of the chocolate chips into the avocado mixture until just combined
5
Transfer the batter to the prepared loaf pan, and sprinkle with the remaining 2 tablespoons chocolate chips.
6
Bake until a toothpick inserted in the center comes out clean, about 1 hr (mine was done in 50 mins so do check early). Run a knife around the edges, and let cool completely in the pan on a rack. When completely cool remove from pan and wrap in plastic wrap. The bread can be stored at room temperature in an airtight container for up to 3 days.
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