Happy Saturday! Got any leftover avocados after Cinco de Mayo and over guacamole? I gotchu: give this nutty banana avocado bread recipe a try!
You know what's awesome? No sugar or dairy here! The avocado replaces the butter and I used Swerve granulated sugar substitute in place of regular sugar. To be clear, this is not a sponsored post, I just LOVE Swerve. Tastes like sugar, bakes like sugar, measures like sugar, it's easy on the digestive system, and absolutely no calories. It's even diabetes friendly!
Other than that, this recipe bakes up just like your standard banana bread. Easy peez and super delicious. Add chocolate chips for a little bite of dessert! Recipe below 👍🏻.Print
No need for butter, oil, or sugar in this recipe! Use ripe, leftover avocados for this delicious, moist banana bread sprinkled with pistachios and walnuts.
- 1 cup all purpose, unbleached flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 ripe to overripe bananas, mashed (about 1 cup)
- 1 ripe to overripe avocado, mashed (about ½ cup
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ¾ cup Swerve Granulat Sugar Substitute
- ¼ cup coconut or almond milk (I used toasted coconut almond milk)
- ¼ cup walnuts, roughly chopped
- ¼ cup shelled, unsalted pistachios, roughly chopped
- Preheat oven to 350˚F. Grease a 9x5 loaf pan and set aside.
- In a large mixing bowl, whisk together the eggs, Swerve granular sugar substitute, and vanilla extract until completely combined until thoroughly mixed.
- In a separate bowl, mash up the avocado until smooth. Add to the egg mixture and stir until combined.
- Using the same bowl, mash up the bananas. Add to the egg mixture and stir until combined
- In a medium mixing bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg and sea salt.
- Add the flour mixture to the banana avocado mixture and stir until just combined.
- Pour in coconut/almond milk and stir until just combined.
- Gently fold nuts into batter.
- Pour batter into prepared bread pan. Bake for 60-70 minutes (depending on your oven), rotating halfway through baking. If the top gets dark brown before the middle is cooked, cover gently with a piece of foil and continue baking.
- When a toothpick inserted into the middle of the loaf comes out clean, remove the bread from the oven and place on a wire rack to cool for l0 minutes. Serve warm.