Chocolate Avocado Banana Bread (Vegan)

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Lately I am all about avocados - they have been making their way into my shopping cart more often and I love it because my green smoothies feel smoother. We have had them in the form of peanut butter avocado cookies, and remember the crispy baked avocado fries. Now let's talk about this chocolate avocado banana bread which also happens to be vegan and can be made gluten-free.

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

Ingredients

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: 

- I prefer using KitchenAid's bowl to mix, stir, combine everything (less dish washing) but if you don't have KitchenAid, a hand mixer or using a strong whisk to combine your ingredients will work just fine. 
- For gluten free version - check out the original recipe.  
- If you do not have flax seed meal or do not want a vegan version- feel free to use 1 large egg. Check this informational article for more info.
...and I have not forgotten about homemade chilaquiles from Monday. This will be the perfect brunch for Father's Day. See you Friday with the recipe. 
 
I am sending this recipe to Nupurs @ UK, Rasoi and Me for the event "Whats with my Cuppa?. Please check out what other bloggers are snacking with their cuppa!
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