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.
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Grease the interior of a 9 x 5 inch loaf pan.
- In a blender or food processor, add avocado, egg, vanilla and bananas. Blend until smooth.
- 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.
- 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.
Serving: 1slice, Calories: 190kcal, Carbohydrates: 37.7g, Protein: 3.3g, Fat: 4.2g, Saturated Fat: 1.9g, Sodium: 134.6mg, Fiber: 2.8g, Sugar: 22.7g, NET CARBS: 35
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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