AVOCADO BREAD RECIPE
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
pinch of salt
1/4 cup butter at room temp
1/2 cup sugar
1 large egg
1/4 teaspoon vanilla
1/2 cup mashed avocado*
1 teaspoon lime juice
Notes: The lime juice keeps the loaf a green color, you can skip out on it if you don’t have any on hand, just know that your loaf won’t be as verdant.
If you have a food processor or blender, blend your avocado – it needs to be completely smooth for this.
Preheat the oven to 325°F and line a small loaf pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In another bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla throughly and then the mashed avocado and lime juice. Gently fold in the flour mix, being careful not to over mix.
Spoon the batter (it is very thick) into the prepared pan and bake for 35-45 minutes or until an inserted wooden skewer is clean with a few crumbs clinging. Cool completely, slice and enjoy.
Essentially, I substituted avocado in a slightly adapted version of my second favorite banana bread recipe. I ended up with a pleasantly green, slightly sweet, tender loaf. I topped a still warm slice with a scoop of ice cream and even Mike, who was a skeptic at first, thought it was a winner.
