If it’s Mushy, Turn it into Bread: Avocado Banana Bread


We at Silver Spork News have wondered something every consumer of packaged goods has wondered before us: are the recipes on the back of the box any good?

One morning when Nandini was eating her oatmeal, her gaze wandered to the bag of avocados on her kitchen table. She saw “Avocado Banana Bread” and her desire for a tropical treat overtook her wintery gloom.

This past Friday, she came home to find three brown bananas and a squishy avocado. Was it fate? The one shining light to the fact that it snowed in NYC on the first day of spring? She googled a recipe for avocado banana bread (the one on the bag was too fatty, so that answers the article’s first question) and came across an intriguing one from The Pancake Princess.

The next morning, she mushed and mashed her way to a fantastic loaf with a few minor tweaks to the original recipe:

Avocado Banana Bread

1 cup whole wheat flour (the original recipe called for white whole wheat, but she used what she had)
1/2 cup oat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3 bananas (the original recipe called for 2.5 bananas, but she just needed to use her bananas)
1 avocado, mashed
1/4 cup honey
2-4 tablespoons brown sugar (adjust to taste)
1 teaspoon vanilla
flax seeds, for topping (the original recipe called for chocolate chips, but she’s trying to be healthy)

Preheat the oven to 350 degrees and grease a standard loaf pan.

In a large bowl combine flours, baking soda, and salt. In a medium bowl, combine the egg, banana, avocado, honey, sugar and vanilla. Add banana mixture to flour mixture, stir until blended together.

Pour the batter into greased baking pan and top with flax seeds if desired.

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Friends of Silver Spork News, listen up. This bread needs to be baked and it needs to be loved. It needs to be held and possibly caressed. This loaf is GOOD. Although slightly mushy in parts, it doesn’t taste undercooked. Maybe next time, the author can eliminate half a banana to alleviate this problem.

When looking at this recipe, if you fear your bread will taste like avocado, it won’t. This morning treat is undeniably banana bread, just with a slightly different color. The excellent ingredients also keep you from turning into Paula Deen (a plus) and may even put you on Guy Fieri’s s*&% list (an even bigger plus). So, to our inventive and resourceful readers, give us your mushy and your overripe, your browning and your bruised, and we’ll try to bake it into a loaf.

Post and Photo by Nandini Ahuja. Recipe adapted from The Pancake Princess.