Our avocado bread recipe is packed with not only avocado, but also chocolate and bananas. It’s extremely moist and a great way to get extra veggies into kids.
Dessert for breakfast? Always a yes! When you think of banana bread, you don’t typically think mashed avocado will be involved. I’m here to tell you – It’s SO good. This chocolate avocado banana bread is so easy to make, and a healthier version by using avocado instead of butter. Let’s make it!
Ingredients Needed for Chocolate Avocado Banana Bread
- Nonstick cooking spray
- Ripe avocados
- Egg
- Vanilla extract
- Ripe bananas
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Ground cinnamon
- Fine sea salt
- Semisweet chocolate chips
Step-by-Step Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9×5” loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, mash together the avocado, egg, and vanilla. Do not overmix, it’s OK if it has a chunky texture.
- Stir in the mashed bananas.
- In another bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt.
- Stir the dry flour mixture into the avocado mixture. Gently fold in the semisweet chocolate chips.
- Pour the batter into a greased loaf pan. Sprinkle the top of the batter with more semisweet chocolate chips.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Let cool completely on a cooling rack. You’ll want to serve this chocolate avocado banana bread with a cup of coffee. It’s that good.
Recipe Notes
- Leftovers will stay fresh in an airtight container at room temperature for up to 3 days.
- How to freeze the banana bread: cool the banana bread completely and then wrap it in plastic wrap and a layer of foil. This will keep in the freezer for up to 3 months. Thaw in the refrigerator completely before serving.
- Use the spoon and level method with the flour. You will spoon the flour into a measuring cup and then use a knife to level it off. By not doing this method, you might end up with more flour in your batter than you want.
- Special add-ins for extra flavor: shredded coconut, nuts, toffee bits, white chocolate, etc. I would start with ¼ cup per add-in.
- Pro tip: to ripen bananas quickly, add them to a brown paper bag.
Got a sweet tooth? Try these recipe favorites:
- Chocolate Peppermint Cupcakes
- Homemade Maple Pecan Granola
- Spice Cupcakes with Cream Cheese Frosting
Avocado Bread Recipe
Equipment
Ingredients
- 1/2 ripe avocado
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1 1/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup semisweet chocolate chips plus more to top the avocado bread with before baking
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350 degrees F. Spray a 9×5” loaf pan with nonstick cooking spray. Set aside.
- Blend the wet ingredients. In a large bowl, mash together the avocado, egg, and vanilla. Do not overmix, it’s OK if it has a chunky texture. Stir in the mashed bananas.
- Blend the dry ingredients. In another bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt.
- Combine. Stir the dry flour mixture into the avocado mixture. Gently fold in the semisweet chocolate chips. Pour the batter into a greased loaf pan. Sprinkle the top of the batter with more semisweet chocolate chips.
- Bake. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let cool completely on a cooling rack.
Notes
- This chocolate avocado banana bread will keep fresh in an airtight container at room temperature for up to 3 days.
- How to freeze the banana bread: cool the banana bread completely and then wrap it in plastic wrap and a layer of foil. This will keep in the freezer for up to 3 months. Thaw in the refrigerator completely before serving.
- Spoon and level the flour. What is the spoon and level method? You will spoon the flour into a measuring cup and then use a knife to level it off. By not doing this method, you might end up with more flour in your batter than you want.
- Special add-ins for extra flavor: shredded coconut, nuts, toffee bits, white chocolate, etc. I would start with ¼ cup per add-in.
- Pro tip: to ripen bananas quickly, add them to a brown paper bag.
Nutrition
If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!
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