Avocado Bread: like banana bread, but with avocados
Oh so long ago, back when I was still in high school, my mom came home from work one day clutching a photocopied hand-written banana bread recipe. I wasn’t impressed, but she claimed it was the recipe for the best banana bread she had ever tasted in her life. It was a pretty bold statement, especially for my mom, who isn’t really prone to superlatives – she’s more the stoic type. Still, she stood by it. She even had a bunch of bananas, purchased with the sole purpose of ripening for the bread.
I had my doubts. I was wary of the illegible hand writing, the oil content, and, well, everything. But, I stand corrected: it really was the best banana bread ever. It was the banana bread dreams are made of. Moist, not too sweet, not overly oily, and loaded with banana flavor. The crowning glory was its crunchy, crisp, domed top. We must’ve made that banana bread hundreds of times after the first. The recipe got wrinkly, banana-stained, and well loved, until one day, it decided enough.
