Chocolate Avocado Banana Bread (Vegan)
This is like your classic banana bread sans the shortening/butter, eggs, and refined flour. I am not against classic recipes or indulges in life but if you can achieve a moist, delicious bread using healthy, nutrient rich ingredients - why not? Besides providing nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid, I am very intrigued by the fat replacing properties of avocado in baking (source).
- when avocado is substituted with some but not all of your butter in baking it can cut the fat by almost 40%.
- Avocado can be used instead of butter in a 1:1 ratio, but since it doesn't melt the same way it won't coat your dry ingredients the same. You need to increase your wet ingredients a little to compensate. The recommendation is to just substitute avocados for half of the butter instead.
- If substituting 100% of butter in the recipe - decrease your oven temperature by 25 degrees and watch your bake goods brown up as usual.
Chocolate Avocado Banana Bread (adapted from here) makes 1 loaf
2 ripe medium banana 1 large or 2 medium size ripe avocado 2 cups whole wheat flour 1 cup sugar 1/4 cup canola oil 1 tsp lemon juice 1 tablespoon flax seed meal + 3 tablespoon water 1/4 cup 100% cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt
Directions - Preheat the oven to 350F. - In a small bowl combine flax seed meal and water and microwave it 3 times in 10-15 seconds intervals. Set aside. - With a whisk attachment on KitchenAid, blend avocado and banana on high speed until it becomes smooth. Using blender also works. - In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder and set aside. - Add all your wet ingredients canola oil, lemon juice, and flax meal mixture to the KitchenAid bowl with avocado and banana. Stir them together. - Slowly add your dry ingredients to the wet ingredients and combine them well together free of any lumps or bumps. - Transfer the mixture to greased loaf pan and bake it for 45-50 minutes or until the toothpick inserted comes out clean. -Let it cool before removing from the pan. Note: