The Good Fat
I was at the Farmers Market in Carlsbad last week. My cousin Linda goes every week, but it was my first time. She took me right over to the stand with all the gluten free and vegan breads. Well, they knocked my socks off! I mean amazingly moist and delicious. After checking out and following so many bloggers, I realize that vegan/gluten free is so much more popular and in demand than I thought. So, I decided to give it a go and bake some Banana Bread. Not gluten free, or vegan, just replacing the usual butter for a ripe avocado. No let down here! I’m telling you that no one would ever know that there is an avocado lurking in their favorite sweet bread. This is by far, the best Banana Bread I’ve ever had!
I’m not yet immersed in gluten free baking, but I’m working on it. Once I made brownies for a friend that were gluten free. I followed the recipe precisely and they were awful! I mean really awful. We actually threw them away, and that’s saying something! I mean, they were chocolate! By no means am I even close to vegan. I consider myself to be a “limiting carnivore”. I limit what and when I eat meat. When I’m out for dinner I usually choose the vegetarian or vegan menu items. For baking, I’m taking baby steps. But, replacing butter or oil with healthy avocado, well that’s something I can get behind. I plan to do this more often for sure! This is how I made this top rate Banana Bread!
Banana Bread
Into the bowl of your food processor, add one large avocado, peeled (yes, peeled of course! I don’t know why I had to write that down, I’m sure no one would do that, but just in case!) and two old ugly bananas that no one wants to eat anyway. The browner, the better.
I eat a lot of bananas. When they get to ripe, I peel them and cut them into small pieces and put them in the freezer for baking or for smoothies.
(Rambling-non-subject related message: My favorite smoothie is a frozen banana, a few ice cubes, 1 cup of 1% milk or cashew milk and a tablespoon of cocoa powder. It wards off the sweet tooth and it really fills you up in the middle of the afternoon.)
OK now, back to them Banana Bread recipe – Pulse the banana and avocado until smooth. Add two eggs, 2 teaspoons vanilla and 1/2 cup sugar (or substitute coconut sugar), 3 tablespoons oil, either vegetable or coconut and let her rip. In a separate bowl mix 1 1/2 cups almond flour or all-purpose flour, 1 tsp baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt with 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon. Add wet mixture to the dry and mix well. Add chopped nuts (any kind you like!) or chocolate chips, or what the hay? why not both! Pour batter into a 9 inch loaf pan that you’ve sprayed, or oiled to prevent sticking. Bake for 45 minutes at 350 degrees.
This Banana Bread comes out so perfectly. It’s light, moist and it rises really nicely. Enjoy!
Ingredients
- 1 medium to large ripe avocado
- 2 overly ripe bananas
- 2 eggs
- 3 tablespoons vegetable oil or coconut oil
- 2 teaspoons vanilla
- 1/2 cup granulated sugar or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons vegetable or coconut oil
- 1 1/2 cup all purpose-flour or almond flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- optional chopped nuts and or chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare a 9 inch loaf pan with oil or spray to prevent sticking.
- In a food processor, pulse the banana and avocado until smooth. Add two eggs, 2 teaspoons vanilla and 1/2 cup sugar (or substitute coconut sugar), 3 tablespoons oil, either vegetable or coconut pulse to combined completely.
- In a separate bowl mix 1 1/2 cups almond meal or all-purpose flour, 1 tsp baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt with 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon. Add wet mixture to the dry and mix well. Add chopped nuts or chocolate chips, mix.
- Bake 45 minutes until the top is set and brown.
