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Post by mgulfcoastguy on Sept 24, 2019 20:41:27 GMT -5
I made this Saturday and it is pretty good. The avocado substitutes for all fat, oil, or butter.
Chocolate Avocado Banana Bread
!/2 small avocado, peeled and chopped 1 large egg 1 1/2 teaspoons pure vanila extract 3 very ripe bananas mashed 1 1/4 cups all purpose flour 1/4 cup unsweetened cocoa powder 3/4 sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon fine salt large pinch allspice 1/2 cup plus 2 tablespoons semisweet chocolate chips
Preheat the oven to 350F. Spray a 9 by 5 loaf pan with cooking spray.
Pulse the avocado, egg, vanilla, banana, and zest in a food processor.(my kitchaide mixer handled this just fine with no processor needed)
Whisk together all dry ingredients in a medium bowl. Add a half cup of chocolate chips. Fold into the wet mix. I just added it by thirds and turned on the mixer at low speed until each was incorporated.
Pour into the loaf pan and add the remaining chips on top. Bake for an hour or an hour and ten minutes or until it passes the tooth pick test. Let it cool completely on a rack in the pan. Then turn it out. Sore in an air tight container for up to 3 days.
Substitutions: I used xylitol instead of sugar and used Lily's stevia sweetened dark chocolate chips.
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Post by bluelacedredhead on Sept 25, 2019 5:45:53 GMT -5
Sounds Yummy mgulfcoastguy , I have lots of bananas and avocado in the freezer. Might just whip some up today, Thanks. I'm going to substitute Maple Syrup for the sugar. And I won't be adding choc chips to mine today because I forgot to buy Dairy Free chips while we were out this morning. I'll save that addition for another time.
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Post by mgulfcoastguy on Sept 26, 2019 11:54:25 GMT -5
Sounds Yummy mgulfcoastguy , I have lots of bananas and avocado in the freezer. Might just whip some up today, Thanks. I'm going to substitute Maple Syrup for the sugar. And I won't be adding choc chips to mine today because I forgot to buy Dairy Free chips while we were out this morning. I'll save that addition for another time. Well how did it turn out?
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Post by bluelacedredhead on Sept 26, 2019 12:36:49 GMT -5
mgulfcoastguy, I used 1/2 cup maple syrup in lieu of 3/4 cup sugar. I thought the batter was too dry until I added the maple syrup. Did you find that?? Or perhaps the frozen avocado was drier than fresh is? Anyway, the maple syrup made it moist. I had to bake it the full 70 mins though. I agree that the chocolate chips would add to it, but I like it without them as well. Bob however, would only say that it was "interesting". I would definitely make it again with the chocolate chips to make sure I didn't like it (nudge nudge wink wink)
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Post by mgulfcoastguy on Sept 26, 2019 13:16:12 GMT -5
Are you using maple sugar for health or patriotic reasons? It helps to have ripe bananas as far as the moisture. I have only ever used fresh avocados so I don’t know there. I did make sure to not tight pack the flour, spooned it into the cup.
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Post by bluelacedredhead on Sept 26, 2019 15:10:47 GMT -5
mgulfcoastguy, Patriotic reasons, LOL. Avoiding excessive use of Refined sugar. The bananas were very ripe and came out of the freezer. They might have lost some moisture as they thawed which makes sense now that you mention it, Thanks.
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