CHOCOLATE AVOCADO BANANA BREAD

This chocolate avocado banana bread doesn’t use oil or butter. Instead, avocado replaces the oil, creating a rich, moist chocolate banana bread. The best part is, you can make everything in the blender or food processor.

I love the smell of banana bread baking in the oven. If it wasn’t for my lack of self-control, I’d make banana bread at least once a week.

This banana bread tasted as good as it smelled. I didn’t miss the oil at all. The avocado adds a layer of richness and moisture, even more so than when using butter or oil.

sprinkled the top with mini chocolate chips to make the loaf prettier and more chocolatey.

INGREDIENTS:

•  1/2 of a medium ripe avocado cubed
•  1 large egg
•  1 tsp vanilla extract
•  2 large ripe bananas sliced
•  1 cup all purpose flour
•  1/4 cup unsweetened cocoa powder make sure to use regular and not dutch processed
•  3/4 cup granulated white sugar
•  1 tsp baking soda
•  1 tsp cinnamon
•  1/3 cup mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350°F. Grease the interior of a 9 x 5 inch loaf pan.
2. In a blender or food processor, add avocado, egg, vanilla and bananas. Blend until smooth.
3. Add in flour, cocoa powder, sugar, baking soda and cinnamon. Blend or pulse until batter is smooth. This should only take a few seconds. You may need to use a spatula to scrape the sides or the bottom to make sure all the flour gets mixed with the batter.
4. ................................

for full recipes please see : kirbiecravings.com

Share this post