Banana Avocado Bread

This is an incredibly moist bread. The good thing is the only fat in the bread is avocado! This bread does go bad faster than normal banana breads but it’s so good, it is bound to be eaten up fast! To preserve longer, I would keep in the icebox or better yet the freezer because of the avocado (it can go bad FAST)!

350 degrees

3 bananas
1 cup oat flour (toasting optional)
1 cup whole wheat flour
1/4 cup chia seeds or ground flax seeds
1/2 tsp baking soda
1 TB baking powder
1/4 tsp salt
1 avocado
2 eggs
1/4 cup almond milk
2-4 TB agave/honey
1 tsp vanilla

Roast bananas (w/ peels till blackened)
Toast oat flour (optional)
Both at 20 min
When done, puree in food processor or mash w/ fork

Mix eggs, almond milk, vanilla, agave/honey
When banana-avocado mix is cooled slightly, add to wet

Add dry ingredients (both flours, chia, baking soda, baking powder, salt) to wet ingredients

Optional: add a brown sugar crumble on top for a crust
2 TB brown sugar
2 tsp cinnamon

Add to loaf pan, bake about 1 hour


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