52 Recipes: Avocado Banana Bread

This week's recipe was a COMPLETE experiment. I shared last week that I've been trying to make some changes toward a healthier lifestyle, and one of the biggest parts of this is learning to cook and eat the right foods in the right portions. The fun side of that is exploring the world of healthy baking. After a lot of reading on substitutes that can be used to eliminate some of the unhealthier ingredients I was really excited to give them a try. Sunday after lunch I told Tom that I was going to try my hand at Avocado Banana Bread. At first he just starred at me apprehensively, but when the finished product came out of the oven and he took his first bite he just couldn't stop raving about it!

First things first, the ingredients:
1/3 cup oats
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 ripe avocado
1/4 cup canola oil
1 c brown sugar
2 tbsp flaxseed meal
3 tbsp water
2 ripe bananas
1/4 c chopped almonds
1/4 c evaporated milk


 After you've preheated your oven to 350° you'll begin by mixing your dry ingredients--oats, flour, baking soda, baking powder, cinnamon, and salt. 


Then whisk the flaxseed and water together and set aside to thicken. 


Next scoop out your avocado and mash it until it's smooth. Add the canola oil and brown sugar and mix thoroughly. Stir in the flaxseed mixture. 



Now, mash your bananas, chop your almonds, and combine them with the dry ingredients and avocado mixture. Finally add in the evaporated milk. Pour into a greased loaf pan and bake for approximately 1 hour.





I won't claim that this tastes exactly like traditional banana bread. I will say that Tom and I both indulged in two slices within an hour of pulling it out of the oven. It's moist, a little sweet, and very filling. If you're interested in baking alternatives then give this recipe a shot and let me know what you think! Do you have any tricks to make a special treat a little healthier?

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