Everyone loves banana bread. It’s a wonderful weekend indulgence, especially toasted and slathered with butter. But for my last breakfast recipe in my 5 recipe Australian avocados breakfast challenge I wondered about making a healthy banana bread without butter. Namely using avocados in the place of butter.
The logic was sound, avocados are sort of buttery, but still I wasn’t quite sure how it would turn out. But I’m relieved to say, on my third attempt I have a butter and oil free as well as refined sugar free delicious, although slightly heavier and denser than normal banana bread thanks to the use of wholemeal (whole wheat) flour in place of plain flour.
Looking for a gluten free banana cake recipe? Look no further than my Gluten Free Banana Cake topped with Cinnamon Cream Cheese Frosting.
The real taste test lay with my husband, Troy, as it always does, especially since my sense of taste and smell are still a little wonky as I recover from the flu from hell. After screwing up his nose when I mentioned I’d used avocado in place of butter, and the usual sugar had been replaced with coconut sugar for a healthier update, he hesitatingly took a bite of my avocado and banana bread. The scrunch in his face, in the expectation he wouldn’t like it, slowly eased away. By the third bite it had completely disappeared as he announced “If you hadn’t told me there was avocado in this and coconut sugar in place of regular sugar I wouldn’t know. It just tastes like a slightly less sweet than normal banana bread.”
And it does, and it’s beautiful toasted.
This avocado and banana bread tastes best the next day, so I suggest making it the night before and enjoying for breakfast the next morning.
Banana & Avocado Bread - refined sugar free, butter and oil free
Ingredients
- 160 g ripe but not overly so avocado, 3/4 cup
- 200 g coconut sugar 3/4 cup plus 2 tbs
- 250 g wholemeal flour 2 cups, whole wheat
- 1 tsp baking powder
- tsp ½ bicarbonate of soda
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup thick greek yoghurt
- 1 large overripe banana mashed, 2 small
- TOPPING:
- 1 large banana sliced, 2 small
- 2 tsp coconut sugar extra, for sprinkling
Instructions
- Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and grease a 23 cm x 13cm (9 x 5 inch)[amazon_link id="B00008W70I" target="_blank" ]Loaf Pan[/amazon_link].
- Place the avocado and coconut sugar into the bowl of a food processor and process until smooth. Add the remaining ingredients except the sliced and process until well combined. Pour the batter into the prepared loaf tin.
- Place two rows of slices of banana along the middle of the cake until covered. Sprinkle with coconut sugar and bake for 1 hour 20 minutes or until the cake is cooked through in the middle and starts to come away from the sides of the tin. If the top of the cake is browning too quickly cover with foil.
- Cool in the tin for 30 minutes before turning out onto a wire rack [amazon_link id="B000HLU84K" target="_blank" cooling rack[/amazon_link] to cool completely.
Nutrition
Disclosure This post was sponsored by Australian Avocados. As always, all opinions are my own.
jessie says
November 4, 2014 at 4:26 pmHi Jennifer, thanks for the recipe! Wondering if I could substitute the greek yogurt with something non-dairy?
Jennifer says
November 5, 2014 at 5:42 amHi Jessie 😀 Coconut yoghurt would work best here if you can get your hands on it. Otherwise put a can of coconut milk in the refrigerator overnight and skim off the thick cream and use that in place of yoghurt. I hope that helps. 🙂
jessie says
November 5, 2014 at 12:16 pmThanks Jennifer!
Tania says
July 7, 2014 at 12:50 amflax seed, not lax seed lol
Tania says
July 7, 2014 at 12:49 amJust pulled this out of the oven, and the house smells fabulous! Can’t wait to try. I also added a couple teaspoons of toasted lax seed for added nutrition. Thanks for the recipe!
Jennifer says
July 7, 2014 at 7:51 amI hope you enjoy it Tania 😀
Terri says
May 13, 2014 at 3:23 amThis was my first time making an avocado recipe on the sweet side, and this quick bread is so tasty. Moist, dense and filling. The avocado flavor is pretty prominent, but I think anyone who loves avocados will love this. I left off the banana slices on the top because I was being lazy, and I used regular sugar since I didn’t want to go to a specialty store for the coconut sugar.
Jennifer says
May 13, 2014 at 9:23 amI’m SO glad you enjoyed it Terri 🙂 It’s a bit of a mind bender the first time you use avocado in a sweet recipe, but it does work so well doesn’t it. Thank you for taking the time to leave feedback 😀
jenny @ hello great health says
December 9, 2013 at 4:32 pmthis is on my holiday baking list! lovely.
Martine @ Chompchomp says
December 8, 2013 at 11:13 pmI am loving all these avo recipes! Keep them coming!
vegeTARAian says
December 8, 2013 at 9:56 amAvocado instead of butter is a genius idea – I must try that. I love using coconut sugar in baked sweets, it’s got a lovely colour and a great taste.
Laura (Tutti Dolci) says
December 7, 2013 at 3:40 pmWhat a delicious looking banana bread, I love the caramelized banana topping!
[email protected] says
December 6, 2013 at 7:17 pmI have never baked with avocado! Must try 🙂
Rosa says
December 6, 2013 at 6:19 pmSo smooth, moist and tempting!
Cheers.
Rosa
Maureen | Orgasmic Chef says
December 6, 2013 at 5:59 pmThis does look delicious. I have to admit that I have never ever toasted banana bread. I must do so with extreme haste!