Description
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.
Ingredients
Units
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- 1 cup all purpose, unbleached flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 ripe to overripe bananas, mashed (about 1 cup)
- 1 ripe to overripe avocado, mashed (about 1/2 cup
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 3/4 cup Swerve Granular Sugar Substitute
- 1/4 cup coconut or almond milk (I used toasted coconut almond milk)
- 1/4 cup walnuts, roughly chopped
- 1/4 cup shelled, unsalted pistachios, roughly chopped
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 1 hr
