This bread is a perfect fueling option for a bike ride, either pre, during or post-workout. I just had a slice during my ride this morning, super delicious! For a run, I would rather eat it post-workout, since the avocado might be too much fat, especially for a sensitive stomach.
Less Butter, more Avocado
After digging into options how to make traditional baking recipes healthier, I fell in love with substituting oil or butter with avocado. So I wondered – why not combine bananas and avocados into a bread? Voila, here we go!
Less Sugar, more Almond Flour
The other twist I added was substituting one of the cups of regular Whole Wheat flour with a cup of Almond flour. Almond flour is naturally pretty sweet and has a delicious nutty taste. So I could reduce the amount of added sugar = instead of 1 cup, 1/2 cup of sugar was plenty.
Super simple, the only real prep work is to mash the bananas and the avocado.
2 ripe bananas, mashed
1 ripe avocado, mashed
1 cup Almond Flour
1 cup Whole Wheat Flour
1/2 cup Brown Sugar
1/4 cup Almondmilk
1 1/2 tsp. Vanilla extract
2 tsp. Baking powder
2 tsp. Cinnamon
1/2 tsp. Salt
Preheat oven to 350ºF (180 C). Combine flour, baking powder, sugar, cinnamon and salt in a medium bowl.
In a large bowl, mash bananas and avocado with a fork until pureed.
Add milk, eggs and vanilla extract, blend until smooth.
Gradually add in dry ingredients to banana/ milk mix, stirring until mixture is smooth.
Pour dough into a baking form. Bake in oven for 45-50 min.
The avocado and the almond flour give it an interesting flavor! Give it a try!