Avocanana Bread

Avocanana Bread

Total time: 1 hrs. 10 min.

Cook time: 1 hrs. 10 min.

 

Classic banana bread that uses creamy Fresh California Avocado to replace shortening. The result is very moist and great for breakfast, snacks, tea time or dessert.

Ingredients

Serving Size: 8

8

 

1/3 cup	old-fashioned oats (1 minute or regular)
1 cup	all purpose flour
1 tsp.	baking powder
1 tsp.	baking soda
1/2 tsp.	salt
1 tsp.	cinnamon
1	ripe, Fresh California Avocado, seeded
1/4 cup	canola oil
1 cup	(packed) brown sugar
2	eggs
2	very ripe bananas
1/2 cup	chopped walnuts
1/4 cup	buttermilk

Instructions

Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only.

Preheat oven to 350 degrees F.

Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.

Scoop the avocado into a large bowl and mash lightly.

Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.

Add eggs, one at a time, beating well after each addition.

Stir in bananas, then walnuts and dry ingredients.

Stir in buttermilk and beat just until buttermilk is incorporated.

Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the "toothpick" test at this point. If you prefer a drier bread, bake a little longer.

 

Yields: 1 loaf

 

Serving Suggestions:
Sprinkle cooled bread with powdered sugar, if desired.

 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.