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.
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.
CHOCOLATE AVOCADO BANANA BREAD RECIPE An easy blender or food processor recipe. This quick bread doesn't use any oil and instead uses avocado as a replacement.
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
Preheat oven to 350°F. Grease the interior of a 9 x 5 inch loaf pan.
In a blender or food processor, add avocado, egg, vanilla and bananas. Blend until smooth.
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.
Pour batter into greased loaf pan. Sprinkle surface evenly with chocolate chips so that it covers most of the surface. Bake for about 50 minutes. The top of the loaf should bounce back if pressure is applied and a toothpick inserted should come out clean (except for any melted chocolate that might get on it). Allow bread to cool slightly before slicing and serving