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    Home » Recipes » Vegetarian Breakfast Recipes

    Avocado and Banana Bread - refined sugar free, butter and oil free

    Published: Dec 6, 2013 · Updated: Jun 18, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Avocado and Banana Bread
    Avocado and Banana Bread
    Avocado and Banana Bread
    Avocado and Banana Bread

    Avocado and Banana Bread - butter and oil free, refined sugar free - a healthy banana bread | deliciouseveryday.com

    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.
    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.

    Avocado and Banana Bread - butter and oil free, refined sugar free | deliciouseveryday.com

    Banana & Avocado Bread - refined sugar free, butter and oil free

    A delicious refined sugar free, butter and oil free, whole wheat banana bread.
    4.72 from 7 votes
    Print Pin Save Saved!
    Course: Bread
    Cuisine: Bread
    Keyword: banana bread, banana bread recipe
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 20 minutes
    Calories: 224kcal
    Author: Delicious Everyday
    10 servings

    Ingredients

    • 160 g ripe but not overly so avocado, ¾ cup
    • 200 g coconut sugar ¾ 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
    • ½ tsp ground nutmeg
    • ½ 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
    US Customary - Metric

    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 (Estimated)

    Calories: 224kcalCarbohydrates: 43gProtein: 6gFat: 4gCholesterol: 33mgSodium: 60mgPotassium: 315mgFiber: 4gSugar: 17gVitamin A: 95IUVitamin C: 3.6mgCalcium: 53mgIron: 1.3mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    Disclosure This post was sponsored by Australian Avocados. As always, all opinions are my own.

    More Vegetarian and Vegan Breakfast Recipes

    • Pancake in a Mug
    • Strawberry Chia Jam
    • Zucchini Chocolate Chip Muffins
    • Raspberry Bread

    Reader Interactions

    Comments

    1. jessie says

      November 04, 2014 at 4:26 pm

      5 stars
      Hi Jennifer, thanks for the recipe! Wondering if I could substitute the greek yogurt with something non-dairy?

      Reply
      • Jennifer says

        November 05, 2014 at 5:42 am

        Hi 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. 🙂

        Reply
        • jessie says

          November 05, 2014 at 12:16 pm

          Thanks Jennifer!

    2. Tania says

      July 07, 2014 at 12:50 am

      flax seed, not lax seed lol

      Reply
    3. Tania says

      July 07, 2014 at 12:49 am

      Just 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!

      Reply
      • Jennifer says

        July 07, 2014 at 7:51 am

        I hope you enjoy it Tania 😀

        Reply
    4. Terri says

      May 13, 2014 at 3:23 am

      5 stars
      This 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.

      Reply
      • Jennifer says

        May 13, 2014 at 9:23 am

        I'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 😀

        Reply
    5. jenny @ hello great health says

      December 09, 2013 at 4:32 pm

      5 stars
      this is on my holiday baking list! lovely.

      Reply
    6. Martine @ Chompchomp says

      December 08, 2013 at 11:13 pm

      I am loving all these avo recipes! Keep them coming!

      Reply
    7. vegeTARAian says

      December 08, 2013 at 9:56 am

      Avocado 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.

      Reply
    8. Laura (Tutti Dolci) says

      December 07, 2013 at 3:40 pm

      What a delicious looking banana bread, I love the caramelized banana topping!

      Reply
    9. ela@GrayApron says

      December 06, 2013 at 7:17 pm

      I have never baked with avocado! Must try 🙂

      Reply
    10. Rosa says

      December 06, 2013 at 6:19 pm

      So smooth, moist and tempting!

      Cheers.

      Rosa

      Reply
    11. Maureen | Orgasmic Chef says

      December 06, 2013 at 5:59 pm

      5 stars
      This does look delicious. I have to admit that I have never ever toasted banana bread. I must do so with extreme haste!

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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