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- Dish type
- Cakes with fruit
- Fruit cake
This quick bread is delicious. It's a great way of getting more monosaturated fats into your diet. Enjoy thickly sliced.
131 people made this
IngredientsMakes: 2 loaves
- 325g plain flour
- 1 1/2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 115g unsalted butter, softened
- 375g caster sugar
- 3 eggs
- 350g mashed ripe avocado
- 175g buttermilk
- 80g pecans, chopped
- 80g raisins
- 1 tablespoon grated orange zest
MethodPrep:20min ›Cook:1hr ›Extra time:20min cooling › Ready in:1hr40min
- Preheat the oven to 180 C / Gas 4. Grease and flour two 23x13cm loaf tins. Sieve together the flour, bicarbonate of soda, baking powder, salt, cinnamon and allspice. Set aside.
- In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf tins.
- Bake for 1 hour in the preheated oven or until a skewer inserted into the centre of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.
Reviews & ratingsAverage global rating:(132)
Reviews in English (115)
Very interesting, and very, very good! I chose this recipe in the first place and decided to follow it exactly because I've come across this submitter's name several times either with her recipes or with her reviews and have always found she knows what she's doing! If Michelleca says it, I respect it and I follow it! I used this batter for muffins and baked them at 375 degrees for about 20 minutes. What the avocado doesn't contribute in flavor is more than made up for by what it contributes in richness and moistness. Because it is a neutral flavor the bread (or muffins in my case) picks up the flavor of whatever additions you make. In this case the orange flavor is prominent with a hint of cinnamon and spice - very pleasant. It is the addition of the orange zest, pecans and raisins that really make this extraordinarily delicious, and I would suggest not to leave any of it out. The bread is not quite green but definitely a different color. It is beautifully flecked with the pecans, nuts, raisins, and specks of orange zest and green avocado. I loved the recipe just as written but the mildness of the avocado lends this to any number of flavor or fruit variations. I topped the muffins with sparkling sugar before they went in the oven, which gave them a sweet, sparkly crunch. Once again, Michelleca, you have come up with something good!-12 Nov 2009
Excellent bread. I made it in a decorative bundt pan, precut it and dusted it ith a light sprinkle of powdered sugar. Crowd favorite. Try using macadamia nuts, wonderful addition. Mine came out quite green, but you can add a few drops of food coloring to achieve that if desired. If you don't have buttermilk on hand, you can use 1 Tbls of vinegar in the milk.-28 Sep 2004
by CHEF PIE
I gave this recipe 5 stars not only because it tastes great (much like zucchini bread), but also because it's a terrific way to use those just-about-ready-to-toss avocados! I only had 2 avocados (equivalent to about 1 cup mashed) so I added some applesauce to extend it. Also, in keeping with the "green" theme, I used pistachios and omitted the raisins. Might be fun to make it red and green for Christmas and use dried cherries!-12 Dec 2004
Avocados are loaded with heart-healthy fats, so there is no additional fat needed to make this quick bread. This is the basic recipe, so feel free to get creative and add nuts, citrus zest, spices, etc.
- 2 cups Flour (I Use White Whole Wheat, But Any Will Do)
- ¾ cups Sugar
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- 1 whole Egg (large)
- ½ cups Mashed Avocado (1-2 Depending On Size)
- ½ cups Buttermilk (See Note)
Sift the first 5 ingredients together into a bowl. Mix the remaining ingredients in a smaller bowl and add to the dry mixture. Stir until just combined and there are no dry spots.
Transfer to a prepared 9″ loaf pan (I use nonstick spray). Bake at 375F for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Note: I used almond milk in place of the buttermilk, and the recipe came out just fine (I just had to decrease the baking time a few minutes).
4 Ingredient Keto Avocado Bread Recipe
We just made a fantastic 4 Ingredient Keto Avocado Bread Recipe that you will love! This recipe was born when I was trying to quickly use 2 avocados that were completely ripe and ready to use right then. I could have put the avocados in the refrigerator to use for the morning but I had the idea to make some bread! I love avocado toast and often mash some fresh avocado onto a piece of wonder bread chaffle bread.
I almost always top my avocado with the Everything Bagel Seasoning too. I cannot eat avocado without it. The crunchy bits of toasted garlic mixed in are my favorite. This seasoning makes all the difference. I’m sure you can use your own favorite seasoning combination but I won’t be certain that it will yield the same magnificent results.
The texture of this bread is nice and moist. It holds together nicely so you could even make a sandwich with it. It’s pretty hearty and soft at the same time. If you love avocados, you will love this recipe.
It’s pretty amazing that you can whip up a nice keto bread with only 4 ingredients in only 30 minutes.
The blender works really nice in this recipe because you can get the room temperature cream cheese and avocado blended nice and smooth. The mixer works also but the blender is best.
Just look at how beautiful this Keto Avocado bread is! OMG! The taste is delightful.
How to Make Avocado Banana Bread
Useਊvocado instead of butter to make banana bread withਊ dose of healthy fats and a low measure of guilt. Avocados are cholesterol free, and about 50% of the fat in the gorgeous green fruit comes from monounsaturated fats (one of the good ones)—which makes this quick bread that much moreਊlluring.
When you puree avocados, they take on the texture of softened butter, which makes them easy to incorporate into the batter. And since avocados have a mild, fresh, slightly sweet flavor, they pair well with the bananas and the vanilla in the recipe. If you&aposve got kids (especially a picky one like mine), they probably won&apost even notice you&aposve made the swap.
Eating healthy should still be delicious.
A few tips for this bread: Use very ripe, soft bananas – they’ll have more pronounced banana-y flavor than firmer ones. Wait until the skin is brown all over for the best results. (Did you know that if bananas start to get overly brown you can freeze them? Freeze them right in their skins, then thaw and peel. When thawed they become super soft and are extremely easy to mash!) It&aposs also best to work with ripe avocados, they will have the richest, creamy, buttery flavor.
Customize the bread to your tastes: add some ground cinnamon or a touch of nutmeg. Stir chopped toasted pecans into the batter or chopped extra-dark chocolate. Or sweeten some cream cheese with honey or maple syrup and serve with bread slices.
Banana-Avocado Bread Hands-on: 20 min. Total: 25 min. If you want to make this bread vegan, omit the buttermilk and sub-in the same amount of unsweetened almond milk and 1 teaspoon lemon juice to the batter. Use your own vegan substitute for the 2 eggs.
9ਁ/2 ounces white whole wheat flour (about 2 cups) 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3 large ripe bananas 1 ripe avocado 3/4up sugar 1/4up low-fat buttermilk (or unsweetened almond milk) 1 1/2 tsp.vanilla extract 2 large eggs
2. Weigh or lightly spoon flour into dry measuring cups level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl stir with a whisk.
3. Place banana in a medium bowl mash with a potato masher or fork. Place avocado in food processor process until completely pureed. Transfer avocado to bowl with banana. Add sugar, buttermilk, vanilla and egg stirring with a whisk until blended. Gradually add flour mixture to banana mixture stirring until batter is smooth.
4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack remove from pan. Cool completely on wire rack.
SERVES 14 (serving size: 1 slice) CALORIES 165 FAT 3.2g (sat 0.6g, mono 1.7g, poly 0.4g) PROTEIN 4g CARB 30g FIBER 4g SUGARS 14g CHOL 27mg IRON 1mg SODIUM 135mg CALC 42mg
Triple Chocolate Quick Bread with California Avocados(0) Loading. Leave a comment
An amazing decadent triple chocolate quick bread that is moist, rich and so delicious, with a special secret ingredient&mdashCalifornia Avocados! It is so fudgy and tasty.
You guys, I am a huge fan of avocados, and put them on just about everything. But sometimes I get more than I can use after they all ripen which aren&rsquot as great for cutting up into salads, sandwiches, guacamole etc. So, what do you do with those avocados that are just a little too ripe? A little too soft?
Well, just like bananas, I love using my riper avocados in quick breads. Ripe California Avocados are the perfect ingredient because they add a healthy fat that makes quick breads moist, soft, tender, and so richly decadent you will never want to make them any other way. Be sure to check out this guide for how to ripen avocados and to get some tips and tricks for buying them at the perfect stage for your needs.
Now, let&rsquos talk about this quick bread: California Avocado and chocolate have always been an awesome pairing. I love using it in my Super Moist Texas Sheet Cake, and knew when I was staring at a basket full of really ripe avocados that a chocolate quick bread was in my future.
This particular quick bread has a triple threat of chocolate, with a delicious chocolate bread base, studded with milk chocolate chips and then topped a third layer of semi-sweet chocolate chips. If you love buttery, creamy avocados, and chocolate, this is the bread for you!
Triple Chocolate Avocado Quick Bread Recipe
1 1/3 cup all-purpose flour
½ cup cocoa powder
1 tsp baking soda
½ tsp baking powder
½ cup butter
¼ cup brown sugar
½ cup white sugar
2 large eggs
2/3 cup ripe California Avocado
½ cup milk chocolate chips
¼ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees
- In a large mixing bowl, mix flour, cocoa powder, baking soda, and baking powder together. Set aside.
- In a separate mixing bowl, beat butter, white sugar, and brown sugar together.
- Add ripe California Avocado, eggs and milk to the sugar mixture, and mix with a hand mixer until smooth.
- Stir the dry mixture into the wet mixture, and stir until just combined
- Add milk chocolate chips, and fold in. Reserve semi-sweet chips for later.
- Pour into greased bread pan
- Bake 55-60 minutes until cooked through
- Remove from oven, and poke the semi-sweet chocolate chips into the top while it is hot.
- Let cool completely, slice, and enjoy!
Grow your own avocado tree and make this Garlic Butter Avocado Bread
It&rsquos not only fun to bake, friends. Do you know what is also so much fun to do? Grow your own ingredients in the garden.
So there is the small garden at my house and I&rsquove been experimenting with growing some fresh herbs and lovely tomatoes before. You know, all those things that don&rsquot need super much space and time.
Now, I realized that it would be nice to do something else. And when I was making this recipe, I actually started wondering, if I could not also grow my own avocados. We are always up for a challenge, aren&rsquot we?
So I went ahead and tried to learn &ldquoHow to grow your own avocado tree&ldquo. Reading this, it sounds as if it is not a very complicated procedure but a somewhat time consuming one.
First step seems to be to start with a seed and suspending it carefully in water. It takes a couple of weeks until roots and a stem emerge and then it&rsquos time to plant it.
And wait again. I wonder if anyone of you guys has ever tried this before? Does it work? And if so, do you think it is worth it? I&rsquom curious about your experiences and thoughts.
If you give this a Garlic Butter Avocado Bread a try, show me your excitement on Instagram or Facebook. Love seeing all what&rsquos coming all that way around.
I am a food blog
Oh so long ago, back when I was still in high school, my mom came home from work one day clutching a photocopied hand-written banana bread recipe. I wasn’t impressed, but she claimed it was the recipe for the best banana bread she had ever tasted in her life. It was a pretty bold statement, especially for my mom, who isn’t really prone to superlatives – she’s more the stoic type. Still, she stood by it. She even had a bunch of bananas, purchased with the sole purpose of ripening for the bread.
I had my doubts. I was wary of the illegible hand writing, the oil content, and, well, everything. But, I stand corrected: it really was the best banana bread ever. It was the banana bread dreams are made of. Moist, not too sweet, not overly oily, and loaded with banana flavor. The crowning glory was its crunchy, crisp, domed top. We must’ve made that banana bread hundreds of times after the first. The recipe got wrinkly, banana-stained, and well loved, until one day, it decided enough.
It was gone. We spent a good half a day searching. Its usual spot was stuck to the side of the microwave with a Care Bear magnet. The candy colored, Care Bear stare magnet was still there, its innocent smile belying its poor job performance. The magnet had one job – keep the recipe safe – and it failed.
Sadly, at this point my mom changed offices and the banana bread creator wasn’t available for consultation. We tried again and again to re-create the loaf from memory, but it was futile: some loaves came pretty close, but to be honest, they were never quite right.
To this day, I’m still searching for that elusive bread. In some ways whenever I have banana bread I feel betrayed. I’m always hoping for a taste of the past, only to be disappointed by overly sweet, dry loaves.
In desperation, I turned to the avocado. I don’t have a cool story for why I decided on avocados, aside from the fact that I thought it would be hilarious to have avocado toast made with avocado bread (the yeasted kind). From there I started thinking about quick breads and why bananas, zucchinis, and carrots got all the love.
Essentially, I substituted avocado in a slightly adapted version of my second favorite banana bread recipe. I ended up with a pleasantly green, slightly sweet, tender loaf. I topped a still warm slice with a scoop of ice cream and even Mike, who was a skeptic at first, thought it was a winner.
Blueberry Banana Avocado Bread
It is customary for most people to bake a batch of Banana Bread when they see a few over-ripe and brown bananas gawking at them. In fact, most people, including me, have a tried-and-tested banana bread recipe that they turn to in times of need! However, this time around, I tried to juggle things a bit, and baked a Blueberry Banana Bread instead. I had bookmarked a muffin recipe some time ago that used Avocados while baking, so I decided to give it a shot. I used part vegetable oil and part avocado flesh to replace the butter called for in the recipe – both of these are healthier fats than butter, and work well in lending form and moisture to the bread.
Berries are still in season, and I chose to use fresh blueberries this time, but I think raspberries would work equally well. Both kids of berries pair well with banana, making this a fresh and fruity quick bread recipe, perfect for Summer! If berries are not in season, you can choose to use frozen berries too, however, be careful to gently fold in the berries at the very last stage of mixing into the batter – do not over mix or smash the berries, otherwise you’ll end up with a bread that’s mostly stained by the color of the berries. A few colorful splotches look much cleaner and more inviting than a stained bread!
I took a basic Banana Bread recipe and played with the ingredients a bit. I used half whole-wheat flour and half AP flour, omitted the butter and used oil and avocado instead, with a splash of milk, and added some vanilla and nutmeg for a flavor boost. Plus, the smell of freshly grated nutmeg in baked goodies is always appealing, so I’d urge you to try it too, if you haven’t already! I have to admit I was a bit disappointed with my first batch, because it turned out a little gooey in a middle. So I increased the baking time a little and the second batch turned out perfect. Unfortunately, I did not have the patience to take pictures twice:) This bread does take at least 50 minutes to bake, give and take some depending on pan sizes, but do not hurry, let it bake thoroughly, until the toothpick comes out clean with just a few crumbs sticking to it. And try pricking in a few spots through the middle of the bread, to make sure it has been baked completely.
Like traditional Banana Bread, this one develops more flavor overnight, and I would suggest refrigerating it by placing in an airtight container or cling wrap, so it stays nice and fresh for at least 5-6 days. Also, you can easily bake these as Banana Muffins if you like, would serve as a great after-school snack for your kids!
What do avocados and zucchini do in baking?
In addition to adding wonderful nutrients, both the avocado and zucchini help to create a moist, soft texture in baked goods.
While the flavor of the avocado is almost indistinguishable, it makes baked goods rich and almost creamy.
Since avocado has fat (the good kind!), you can use it as a substitute for butter and oil — or use a combination of both. Less butter and/or oil, which takes away a few calories.
Zucchini is naturally moist and in many ways it’s similar to oil in its baking characteristics, so it always makes for a moist luscious bread.
So you can imagine how amazingly moist this Avocado Zucchini Bread recipe is.
Avocado Loaf Bread
Meet your new favorite bread: avocado loaf bread! It’s easy to make in a bread machine and makes the ultimate avocado toast! Or BLTs, butter and bread, bread and jam. I use the dough program on my trusty bread machine my maternal grandmother gave me 20-some years ago to do the heavy lifting and bake it in a loaf pan in the oven. Bonus: it’s dairy-free!
This avocado bread recipe is simple and delicious, replacing the oil in most bread recipes with fresh, mashed avocado. It also uses the dough program on your bread machine to make this homemade bread simpler to make!
Love avocado toast? This avocado bread machine recipe makes the ULTIMATE double duty avocado toast when you top it with sliced avocados or, my favorite, mashed avocados with some tomatoes and a little seasoning added.
Double Chocolate Avocado Banana Bread Recipe
Double Chocolate Avocado Banana Bread is classic banana bread, but with a seriously incredible twist. It’s rich, moist and dense, making it just the sweet treat to wake up to in the morning. Chocoholics, this one’s for Y-O-U.
Do you love waking up to banana bread in the morning?
Do you love to indulge in chocolate whenever you can?
Do you wish that your obsession with things that are not so healthy could be a little healthier without losing the flavors you love so much?
Well my friends, this double chocolate avocado banana bread is for YOU.
While I love waking up to banana bread and chocolate things and, basically, anything sweet, I hate the idea of completely blowing my calories on one meal first thing when I wake up.
Hey, I ‘m not all healthy food-y and diet conscious, so I gotta take sneak my healthiness in where I can.
That’s exactly why I love throwing avocado in baking. It’s a lovely little burst of green protein goodness, while not packing a fatty punch (not to mention the bit of protein to get you going first thing in the morning).
Instead of using butter and other oils in this banana bread, the avocado provides just the fattiness that you need to make this bread moist and dense!
But don’t worry the avocado doesn’t overpower the flavor in any way in this bread. The dose of double chocolate and banana sure see to that.
No matter who you are serving this bread to, even if it’s just yourself, you will feel good knowing that even though you are eating something so chocolaty and indulgent, you are still sneaking in some healthy goodness to start off the day on the right foot.
It’s basically the one thing that is guaranteed to get you out of bed. Trust me. Chocolate + banana + avocado = wakeup cure (it’s even better than caffeine, I SWEAR – and don’t yell at me for saying that, ok??).