Chocolate Avocado Banana Bread

photo of slices of 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.
side-view photo of sliced chocolate avocado banana bread
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.
step by step photo collage showing how to combine the ingredients in a blender and pour into a baking pan
I sprinkled the top with mini chocolate chips to make the loaf prettier and more chocolatey.
close-up photo of a loaf of chocolate avocado banana bread
I ate half this loaf right after I put down my camera. I’ll definitely be making this one again!
overhead photo of chocolate avocado banana bread

Looking for more chocolate banana bread recipes? I love making my classic Chocolate Banana Bread, too!

Chocolate Avocado Banana Bread

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 slices
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.
Nutrition Facts
Chocolate Avocado Banana Bread
Amount Per Serving (1 slice)
Calories 190 Calories from Fat 38
% Daily Value*
Fat 4.2g6%
Saturated Fat 1.9g12%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 18.6mg6%
Sodium 134.6mg6%
Carbohydrates 37.7g13%
Fiber 2.8g12%
Sugar 22.7g25%
Protein 3.3g7%
Vitamin A 50IU1%
Vitamin C 4.1mg5%
Calcium 10mg1%
Iron 1.1mg6%
Net Carbs 35g70%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

31 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. 

  11. Hi. I tried to make this 3 times in 3 different occassions and the result just about the same.
    I made no adjustment with the recipe, everything is perfect but the taste is a bit bitter. At first I thought it’s because bad avocado, and I ate the other half, it wasn’t. Is it suppose to be a bit bitter? Or did I make any mistake? Thanks a bunch.

    • No it definitely shouldn’t be bitter. If it is bitter, it is most likely because the avocado has not been completely mixed. When avocado by itself is cooked at high temperature it will become bitter. But if it is completely blended into the batter, it should not be bitter at all. So make sure you completely puree the avocado into the batter.

  12. Made this with half almond flour half normal flour, and sprinkled on top chopped hazelnuts. It’s incredibly moist, I love it! Thank you for sharing this recipe!

  13. Hi, do you know if this is suitable for freezing once cooked?

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