How to Make Avocado Banana Bread

April 27, 2016 | By | Comments (19)

Use avocado instead of butter to make banana bread with a 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 more alluring.

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’ve got kids (especially a picky one like mine), they probably won’t even notice you’ve made the swap.

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’s 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.


Photo: Rachel Johnson

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  add 1 teaspoon lemon juice to the batter. Use your own vegan substitute for the 2 eggs.

9 1/2 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
3/4 cup sugar
1/4 cup low-fat buttermilk (or unsweetened almond milk)
1 1/2 tsp.vanilla extract
2 large eggs

1. Preheat oven to 350°.

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

More Delicious Quick Breads:


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  4. terri moreno

    Can I use all-purpose flour instead of whole wheat?

    May 29, 2016 at 7:45 pm
  5. janet

    This looks great! Any way to substitute the whole wheat flour to make it gluten free?

    May 22, 2016 at 8:03 pm
    • Kimberly Holland

      We’ve not tested it, but several companies have gluten-free all-purpose baking mixes. Cup4Cup is one we really like!

      May 23, 2016 at 10:17 am
  6. Joanne Hicks

    I’m allergic to eggs. Here’s a substitute for one egg: one Tablespoon of flax seed meal mixed with three Tablespoons of water. Let the mixture rest for 5minutes before adding to any recipe. Health Food store or even Costco/Sam’s sell flax seed meal.

    May 21, 2016 at 10:35 pm
  7. Louis

    I made this today and it was FANTASTIC

    May 21, 2016 at 1:10 pm
  8. Linda Wilson

    Not vegan unless you leave out the egg.

    May 21, 2016 at 12:54 pm
  9. Leslie

    Unless the author meant to omit the egg yolks, this recipe has about 25 mg cholesterol per slice. 186 mg per large egg yolk (plus there is a negligible amount from the low-fat buttermilk). I assume this was just a typo by the author. The recipe looks great and I can’t wait to try it.

    May 21, 2016 at 11:31 am
    • Kimberly Holland

      Good catch! We’ll update the nutrition shortly to reflect that omission.

      May 23, 2016 at 10:18 am
  10. Cathy

    “One avocado” isn’t a useful measurement. How big is the avocado? Tablespoons or cups would be better!

    May 21, 2016 at 10:31 am
    • Louis

      I used a medium Hass avocado and it came out perfect

      May 21, 2016 at 1:11 pm
  11. Jeanine

    Does anyone know how much total sugar there is? Looking to calculate weight watchers smart poi to.

    May 21, 2016 at 10:24 am
  12. Sue W.

    A new and exciting egg replacement is ‘aquafaba’. The liquid from canned chick peas. Google it! Amazing as an egg replacement!

    May 21, 2016 at 10:19 am
  13. Gail Geer

    I’ll definitely try it. I already make the best vegan chocolate cake imaginable! But just replacing the buttermilk doesn’t make it vegan. There’s two eggs. Any suggestions for the egg substitution?

    May 21, 2016 at 9:41 am
    • Debra

      I noticed the same thing. I’d love to make this but it’s not vegan with eggs. Can they be left out? Should I make flax eggs to substitute? Advice is appreciated!

      May 21, 2016 at 9:49 am
      • Kimberly Holland

        Hi Debra, we meant to suggest that people use their own egg substitute for the eggs in order to make it vegan. We’ve now updated the recipe to say that. Thank you for bringing this to our attention! Several folks have suggested flax eggs. We have not tested that, but if you do, let us know how it turns out!

        May 23, 2016 at 10:20 am
  14. Bren Haas

    This sounds amazing….. thank you for sharing the recipe.

    April 27, 2016 at 3:01 pm

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