Chocolate Avocado Banana Bread

Chocolate Avocado Banana Bread
This chocolate avocado banana bread doesn’t use oil or butter. Instead, avocado replaces the oil, creating a rich, moist chocolate banana bread. The best part is, you can make everything in the blender or food processor.

I love the smell of banana bread baking in the oven. If it wasn’t for my lack of self-control, I’d make banana bread at least once a week.
This banana bread tasted as good as it smelled. I didn’t miss the oil at all. The avocado adds a layer of richness and moisture, even more so than when using butter or oil.
I sprinkled the top with mini chocolate chips to make the loaf prettier and more chocolatey.
I ate half this loaf right after I put down my camera. I’ll definitely be making this one again!

Chocolate Avocado Banana Bread

An easy blender or food processor recipe. This quick bread doesn't use any oil and instead uses avocado as a replacement.


  • 1/2 of a medium, ripe avocado, cubed
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 large ripe bananas, sliced
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder (make sure to use regular and not dutch processed)
  • 3/4 cup granulated white sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 350°F. Grease the interior of a 9 x 5 inch loaf pan.
  2. In a blender or food processor, add avocado, egg, vanilla and bananas. Blend until smooth.
  3. Add in flour, cocoa powder, sugar, baking soda and cinnamon. Blend or pulse until batter is smooth. This should only take a few seconds. You may need to use a spatula to scrape the sides or the bottom to make sure all the flour gets mixed with the batter.
  4. Pour batter into greased loaf pan. Sprinkle surface evenly with chocolate chips so that it covers most of the surface. Bake for about 50 minutes. The top of the loaf should bounce back if pressure is applied and a toothpick inserted should come out clean (except for any melted chocolate that might get on it). Allow bread to cool slightly before slicing and serving.

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25 comments on “Chocolate Avocado Banana Bread”

  1. Looks luscious and with no utensils to wash except a blender, a spatula and a baking tin! Absolute genius – can’t wait to try it out!

  2. What can I replace egg with ?

  3. I’ve made this cake yesterday. As I do not have large eggs on hand, 1 used 2 small eggs. Instead of 1/2 medium avocado, I’ve used 1 whole small avocado. I’ve reduced the sugar to 80g brown sugar. I took me 1.5 hours to bake the whole cake. I’m not sure if the batter is too wet though. The crust comes out a little hard and chewy, but the inside is so soft and moist. I’m not exactly sure what went wrong, maybe I’ll just use 1 small egg for the next round to see if it helps to shorten the baking duration.

    Thanks for this wonderful recipe! 🙂

    • I think the different substitutions made the difference. 2 small eggs is a bit more than 1 large egg. One whole small avocado is also bigger than 1/2 a medium. This may be why it took so long to bake, causing the crust to dry out. I’m glad you were able to enjoy most of the cake though!

      • when watching a bread put a tent of aluminum foil over it within the last 15 minutes or so. that should keep it from drying out

      • Yes you can definitely do that, though I didn’t have any issues with it drying out

  4. Nice recipe! Do you think it is possible to make muffins with the same batter?

  5. PLEASE! It would be so helpful to have actual cup measurements for amount of banana and also the avocado. 

    • I definitely understand the need for exact measurements, especially when baking, but I think you’ll find that if you’re a little off with the banana and avocado it will still turn out though it may need a little more cooking time. It’s hard to give exact cup measurements for bananas and avocado unless it’s in grams instead of cups. If you are concerned, you can look up baking guides which give approximate cup measurements for a large banana or a medium avocado.

  6. I LOVE this recipe! I put the chocolate chips in the bread instead of on top and it’s delicious. I also tried it without cocoa and using cinnamon chips for a different take. It was delicious as well. Love the no butter or oil! Thank you!

  7. I made the bread last night, I used half whole wheat flour and half all purpose, and it came out just fine.  Thanks for the recipe!

  8. I baked this but substituted a third of the sugar with honey. Was delicious and moist.

  9. Delicious!!

  10. I substituted the egg with Flaxseed, used 1/2 cup sugar & 1/4 cup honey. Also used 1/2 white & 1/2 whole wheat flour. & swirled the chips in slightly.  It was very moist. Hubby had to have 2 pieces. 

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