The flavor options for banana ice cream are endless! For most flavors, you can simply add the flavors after the bananas have already been turned into “nice cream”:

Vanilla (1 tsp vanilla extract)
Green Dream (1 tsp spirulina + 1-2 tsp matcha)
Chocolate (2 Tbsp cacao or cocoa powder)
Chocolate Nut Butter (2 Tbsp cacao butter + 2 Tbsp nut butter)
Peanut Butter (2-3 Tbsp peanut butter or other nut butter or choice)
Chocolate Tahini (see this recipe)
Cookie Dough (see this recipe)
But for the following flavors, add the fruit at the same time as the bananas:

Strawberry (1 cup frozen strawberries)
Berry (1 cup frozen mixed berries)
Sea Salt Caramel (4-6 soaked pitted dates + healthy pinch sea salt)
Ingredients for making flavor variations of Banana Nice Cream
Toppings
If you’ve ever been to an ice cream shop where you get to choose your toppings, you know there are so many different options! The same applies here.

Some of our favorite topping ideas include:

Sliced fresh fruit (such as kiwi, banana, or berries)
Cacao nibs
Nut butter
Shredded coconut
Seed cycling mixes
Bowls of Banana Nice Cream in different flavors
We hope you LOVE this ice cream! It’s:

Creamy
Fluffy
Sweet
Fruity
Refreshing
& Delicious!

It’s perfect any time you’re craving a healthier dessert (or when you need to use up extra bananas)! It would also be fun as a homemade ice cream bar, allowing everyone to customize with different flavors and toppings.

More Banana Dessert Recipes
Vegan Peanut Butter Banana Pudding
Vegan Banana Cream Pie
Raw Vegan Banana Cream Pie

How to Make Watermelon Sorbet
Once the fruit is frozen, there are just 5 minutes, 4 ingredients, and a blender between you and watermelon sorbet.

Simply add frozen watermelon, strawberries, and banana to a high-speed blender (or food processor) along with a little bit of almond milk, coconut milk, or coconut water. There’s no ice cream maker required here!

Then blend it up, using the tamper to help if the mixture gets stuck or has trouble blending. More liquid can also be added to help it along, but it’s important to avoid adding too much or the sorbet can get too liquidy.

If it’s still having trouble blending, you can try letting the fruit thaw slightly in the blender before resuming.

Making watermelon sorbet in a blender
We hope you LOVE this strawberry watermelon sorbet! It’s:

Fruity
Creamy
Naturally sweet
Berry-infused
Delicious
& Tastes like cotton candy!

It makes the perfect refreshing summer snack or healthier dessert! Enjoy right away, or freeze for more of an ice cream effect. Swoon!

More Ice Cream & Sorbet Recipes
Raspberry Coconut Mango Sorbet
Easy Banana Ice Cream
Vanilla Bean Coconut Ice Cream
Raspberry Ripple Ice Cream
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

While daydreaming about watermelon sorbet recently, I threw a few things in the blender hoping for an easier, quicker method, and the results were shockingly good. So good we went back for seconds…and thirds.

This near-instant sorbet is made with simple frozen fruit, like strawberry, watermelon, and banana, and dairy-free milk or coconut water. The texture is creamy, slightly icy, and refreshing, and the taste? It’s somehow reminiscent of cotton candy. Let us show you how it’s done!

Bananas, strawberries, watermelon, and almond milk
First, freeze the fruit (or buy already frozen, if available).

How to Freeze Watermelon
While it’s easy to find frozen strawberries at the store, it’s unlikely you’ll find frozen watermelon. Luckily, it’s super simple to do at home.

Start by cutting a watermelon into cubes or scooping into balls (make sure it’s juicy and ripe for best flavor).

Then add the cubes or balls in a single layer to a parchment-lined baking sheet and freeze for at least 4 to 6 hours or until firm. Once frozen, transfer the watermelon cubes to a sealed container or use immediately.

This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter. and the dates and banana make the whole thing so sweet while also giving your body lots of easy energy so you’ll be ready for an amazing day.
ingredients
1 ripe banana
handful of blueberries, about half a cup
half a cup ice cold water
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon oats
1 tablespoon almond butter
2 medjool dates, pitted
method
place all of the ingredients into a blender or food processor.
pulse until smooth – adding a dash more water if needed.
almond butter & coffee shake
this is such a quick, easy and delicious way to start your morning. the almond butter and oats give the shake an incredibly smooth, creamy texture. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative.

These have been so popular over the last few years so we decided to give them a little revamp for you to make them even better. we’ve added some chia seeds to help thicken up the texture and some almond milk to improve the flavour and texture. get cooking and let us know what you think!

ingredients
100g oats
80g ground almonds
200ml almond milk
2 overripe bananas, peeled and mashed with a fork
2 tablespoons maple syrup
2 tablespoons chia seeds
2 teaspoons cinnamon
1 tablespoon coconut oil, for cooking
pinch of sea salt
method
place the oats into a food processor and pulse until they form a dusty flour, about 2 minutes.
place the oat flour into a bowl with the ground almonds, cinnamon, salt and chia seeds, mix well to remove any lumps.
once combined, add the almond milk, mashed bananas and maple syrup and mix really well, until a pancake batter forms.
leave for 10-15 minutes to thicken.
place a frying pan over a medium heat and add a tablespoon of coconut oil.
once warm, add a heaped tablespoon of the pancake mixture to the middle.
use your spoon to shape the mixture into circles.
leave the mixture to cook, untouched, for 2-3 minutes until the bottom has cooked.
flip the pancakes over and cook on the other side for another 1-2 minutes.

Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.

INGREDIENTS
Graham Cracker Crust

4 graham crackers, crushed
2 tablespoons sugar
2 tablespoons butter, melted
Banana Cream Pie Filling
1 banana + a few extra banana slices for layering (ideally 1 1/2 bananas)
2 tablespoons sugar
2 tablespoons cornstarch
pinch of salt
1 egg yolk
1/2 cup + 2 tablespoons whole milk
1 tablespoon butter
tiny splash of vanilla
INSTRUCTIONS
Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.

Ingredients
3 ripe bananas
2 tablespoons of coffee powder
50g ground almonds
200g plain flour
200g coconut sugar
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
70ml oat milk
3 tablespoons of melted coconut oil
1 teaspoon of sea salt flakes
100g dark chocolate (optional)
large handful of coconut chips (optional)
method
Preheat the oven to 180C (350F), fan setting. Line a loaf tin with baking parchment.
Place the oat milk in a small pan over a medium heat and add the coffee powder. Heat until the coffee powder has dissolved, giving it a little mix to help. Once cooked, remove from the heat.
In a large bowl, mix together the flour, ground almonds, coconut sugar, bicarb, baking powder and sea salt until there are no lumps. In a separate bowl, peel and mash the bananas until creamy, then add the warm coffee mixture and coconut oil, mix together.
Spoon the banana mixture into the flour mixture and mix really well until a smooth batter forms. Once smooth, pour the mixture into the lined loaf tin.
Put the loaf tin into the oven and bake for 45 minutes, until golden and a knife inserted in the centre comes out clean. Once cooked, leave to cool for at least 10 minutes to firm up.
If using chocolate, place the dark chocolate into a small pan over a low heat and stir until melted. Once melted, remove from the heat and pour over the banana loaf. Sprinkle over coconut chips and leave to set before serving.
This coffee banana bread is the perfect early morning breakfast. the rich coffee flavour tastes delicious, while the creamy banana creates the perfect soft loaf. we love to top this with melted dark chocolate, but you can also leave it plain.

ingredients
50g porridge oats
1 ripe banana
1 tablespoon of peanut butter
1 tablespoon of maple syrup
125ml almond milk
method
Cut the banana in half and place half of it into a small bowl, mash with a fork. Once soft, spoon the mashed banana into a small pan over a medium heat and add the oats, peanut butter, maple syrup (if using) and almond milk.
Cook for 5-10 minutes until steaming and soft – you can add a dash more almond milk if it becomes too thick.
Once cooked, spoon the hot porridge into a bowl and top with your favourite toppings – we love to serve this with the other half of the banana, a spoonful of chia jam, an extra drizzle of peanut butter and a pinch of coconut chips.
creamy, sweet and delicious, this banana porridge is the perfect home comfort to enjoy for breakfast. the banana creates a delicious texture, while the almond butter adds a rich taste.

In desperation, I turned to the avocado. I don’t have a cool story for why I decided on avocados, aside from the fact that I thought it would be hilarious to have avocado toast made with avocado bread (the yeasted kind). From there I started thinking about quick breads and why bananas, zucchinis, and carrots got all the love.
It was gone. We spent a good half a day searching. Its usual spot was stuck to the side of the microwave with a Care Bear magnet. The candy colored, Care Bear stare magnet was still there, its innocent smile belying its poor job performance. The magnet had one job – keep the recipe safe – and it failed.

Sadly, at this point my mom changed offices and the banana bread creator wasn’t available for consultation. We tried again and again to re-create the loaf from memory, but it was futile: some loaves came pretty close, but to be honest, they were never quite right.
To this day, I’m still searching for that elusive bread. In some ways whenever I have banana bread I feel betrayed. I’m always hoping for a taste of the past, only to be disappointed by overly sweet, dry loaves.

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.

Banana Cream Pie is making a comeback in my life (and yours) starting today.

A few years ago my friend Melissa published a cookbook (affiliate link) with a really epic banana cream pie recipe in it. I made it once, I made it five times, I made it when no one else was home to share it with me because that’s the kind of monster I am? and that’s the brief history how I ended up on the runaway train of thick and cold and creamy banana cream pie fandom.

Being that I only have two adults and a baby in my house, and being that banana cream pie doesn’t really keep well as leftovers, I have stumbled into a new routine of making these two-person banana cream pies in ramekins or jars. Can’t exactly call them mini, because even though they are meant to serve just one person, these pies are deep-dish level big boys that are packed to the brim with graham cracker crust, banana slices, creamy banana filling, and whipped cream.

The crust here is a graham cracker crust because, well, it’s just better.

The ingredients are standard – milk, eggs, butter, cornstarch, sugar, vanilla, a roasted banana for extra sweetness.

COMMON QUESTIONS ABOUT BANANA CREAM PIES
How can I make this dairy-free?
We tested two milk alternatives for the pudding – canned coconut milk and unsweetened almond milk.

The canned coconut milk yielded a really creamy, smooth texture, but did have a coconut flavor (which is still yum!).

For the unsweetened almond milk, the texture was a little more gelatinous, but adding a few more tablespoons of milk can help a bit. The flavor was a little nutty and the color a bit darker. This worked the same for cashew milk as well!

For the whipped topping, buy your favorite dairy-free version from the store or whip up a recipe like this one.

Can I use an alternative for butter in the crust?
Coconut oil will do the trick!

How can I make this gluten-free?
Use gluten-free graham crackers.
When you bake your crust and roast your banana at the same time, this is what you’ll be gifted with:A SMILING BANANA FACE WEARING PIE CRUST GLASSES!

I mean, if that isn’t a sign from the universe.
These are not fancy and very forgiving, although they do require a tiny amount of advance planning due to the 2-3 hour chill time. I know, I normally don’t ask this of any of us. YOU CAN DO IT. For all that is creamy, thick, sweet, and wonderful, you really owe it to yourself.

Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.

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.

This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter. and the dates and banana make the whole thing so sweet while also giving your body lots of easy energy so you’ll be ready for an amazing day.
ingredients
1 ripe banana
handful of blueberries, about half a cup
half a cup ice cold water
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon oats
1 tablespoon almond butter
2 medjool dates, pitted
method
place all of the ingredients into a blender or food processor.
pulse until smooth – adding a dash more water if needed.
almond butter & coffee shake
this is such a quick, easy and delicious way to start your morning. the almond butter and oats give the shake an incredibly smooth, creamy texture. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative.

These have been so popular over the last few years so we decided to give them a little revamp for you to make them even better. we’ve added some chia seeds to help thicken up the texture and some almond milk to improve the flavour and texture. get cooking and let us know what you think!

ingredients
100g oats
80g ground almonds
200ml almond milk
2 overripe bananas, peeled and mashed with a fork
2 tablespoons maple syrup
2 tablespoons chia seeds
2 teaspoons cinnamon
1 tablespoon coconut oil, for cooking
pinch of sea salt
method
place the oats into a food processor and pulse until they form a dusty flour, about 2 minutes.
place the oat flour into a bowl with the ground almonds, cinnamon, salt and chia seeds, mix well to remove any lumps.
once combined, add the almond milk, mashed bananas and maple syrup and mix really well, until a pancake batter forms.
leave for 10-15 minutes to thicken.
place a frying pan over a medium heat and add a tablespoon of coconut oil.
once warm, add a heaped tablespoon of the pancake mixture to the middle.
use your spoon to shape the mixture into circles.
leave the mixture to cook, untouched, for 2-3 minutes until the bottom has cooked.
flip the pancakes over and cook on the other side for another 1-2 minutes.

Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.

INGREDIENTS
Graham Cracker Crust

4 graham crackers, crushed
2 tablespoons sugar
2 tablespoons butter, melted
Banana Cream Pie Filling
1 banana + a few extra banana slices for layering (ideally 1 1/2 bananas)
2 tablespoons sugar
2 tablespoons cornstarch
pinch of salt
1 egg yolk
1/2 cup + 2 tablespoons whole milk
1 tablespoon butter
tiny splash of vanilla
INSTRUCTIONS
Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.

Blend: Transfer the cooled pudding to a blender or food processor with the roasted banana. Blend until mostly smooth (this should help the filling loosen up a little bit).

Assemble: Top the baked crusts with slices of banana. Pour the filling over the top. Cover and refrigerate for 2-3 hours until set. Top with whipped cream and dive into that cold, sweet, creamy goodness.

INSTRUCTIONS
Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.

Blend: Transfer the cooled pudding to a blender or food processor with the roasted banana. Blend until mostly smooth (this should help the filling loosen up a little bit).

For two people, we usually drink half of our batches that evening, and then keep the rest in the fridge and finish it the next night! Transfer the cooled pudding to a blender or food processor with the roasted banana. Blend until mostly smooth (this should help the filling loosen up a little bit). Use best judgment in terms of food safety with your extras, as unpasteurized juices (especially ones that are not served fresh) can be unsafe for certain people.

Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.

SCALE
1x
2x
3x
INGREDIENTS
Graham Cracker Crust

4 graham crackers, crushed
2 tablespoons sugar
2 tablespoons butter, melted
Banana Cream Pie Filling
1 banana + a few extra banana slices for layering (ideally 1 1/2 bananas)
2 tablespoons sugar
2 tablespoons cornstarch
pinch of salt
1 egg yolk
1/2 cup + 2 tablespoons whole milk
1 tablespoon butter
tiny splash of vanilla
INSTRUCTIONS
Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.

Filling: Without heat, whisk sugar, cornstarch, salt, and egg yolk together in a small saucepan. Slowly whisk in the milk until mostly smooth. Move your pan to the stove and bring to a low simmer over low heat, whisking frequently (it will get a little lumpy – that’s okay). Continue to heat gently for a few minutes until you get a nice thick pudding consistency. Remove from heat and stir in butter and vanilla.

Blend: Transfer the cooled pudding to a blender or food processor with the roasted banana. Blend until mostly smooth (this should help the filling loosen up a little bit).

Assemble: Top the baked crusts with slices of banana. Pour the filling over the top. Cover and refrigerate for 2-3 hours until set. Top with whipped cream and dive into that cold, sweet, creamy goodness.

These have been so popular over the last few years so we decided to give them a little revamp for you to make them even better. we’ve added some chia seeds to help thicken up the texture and some almond milk to improve the flavour and texture. get cooking and let us know what you think!

ingredients
100g oats
80g ground almonds
200ml almond milk
2 overripe bananas, peeled and mashed with a fork
2 tablespoons maple syrup
2 tablespoons chia seeds
2 teaspoons cinnamon
1 tablespoon coconut oil, for cooking
pinch of sea salt
method
place the oats into a food processor and pulse until they form a dusty flour, about 2 minutes.
place the oat flour into a bowl with the ground almonds, cinnamon, salt and chia seeds, mix well to remove any lumps.
once combined, add the almond milk, mashed bananas and maple syrup and mix really well, until a pancake batter forms.
leave for 10-15 minutes to thicken.
place a frying pan over a medium heat and add a tablespoon of coconut oil.
once warm, add a heaped tablespoon of the pancake mixture to the middle.
use your spoon to shape the mixture into circles.
leave the mixture to cook, untouched, for 2-3 minutes until the bottom has cooked.
flip the pancakes over and cook on the other side for another 1-2 minutes.

This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter. and the dates and banana make the whole thing so sweet while also giving your body lots of easy energy so you’ll be ready for an amazing day.
ingredients
1 ripe banana
handful of blueberries, about half a cup
half a cup ice cold water
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon oats
1 tablespoon almond butter
2 medjool dates, pitted
method
place all of the ingredients into a blender or food processor.
pulse until smooth – adding a dash more water if needed.
almond butter & coffee shake
this is such a quick, easy and delicious way to start your morning. the almond butter and oats give the shake an incredibly smooth, creamy texture. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative.

COMMON QUESTIONS ABOUT BANANA CREAM PIES
How can I make this dairy-free?
We tested two milk alternatives for the pudding – canned coconut milk and unsweetened almond milk.

The canned coconut milk yielded a really creamy, smooth texture, but did have a coconut flavor (which is still yum!).

For the unsweetened almond milk, the texture was a little more gelatinous, but adding a few more tablespoons of milk can help a bit. The flavor was a little nutty and the color a bit darker. This worked the same for cashew milk as well!

For the whipped topping, buy your favorite dairy-free version from the store or whip up a recipe like this one.

Can I use an alternative for butter in the crust?
Coconut oil will do the trick!

How can I make this gluten-free?
Use gluten-free graham crackers.
When you bake your crust and roast your banana at the same time, this is what you’ll be gifted with:A SMILING BANANA FACE WEARING PIE CRUST GLASSES!

I mean, if that isn’t a sign from the universe.
These are not fancy and very forgiving, although they do require a tiny amount of advance planning due to the 2-3 hour chill time. I know, I normally don’t ask this of any of us. YOU CAN DO IT. For all that is creamy, thick, sweet, and wonderful, you really owe it to yourself.

Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.

Banana Cream Pie is making a comeback in my life (and yours) starting today.

A few years ago my friend Melissa published a cookbook (affiliate link) with a really epic banana cream pie recipe in it. I made it once, I made it five times, I made it when no one else was home to share it with me because that’s the kind of monster I am? and that’s the brief history how I ended up on the runaway train of thick and cold and creamy banana cream pie fandom.

Being that I only have two adults and a baby in my house, and being that banana cream pie doesn’t really keep well as leftovers, I have stumbled into a new routine of making these two-person banana cream pies in ramekins or jars. Can’t exactly call them mini, because even though they are meant to serve just one person, these pies are deep-dish level big boys that are packed to the brim with graham cracker crust, banana slices, creamy banana filling, and whipped cream.

The crust here is a graham cracker crust because, well, it’s just better.

The ingredients are standard – milk, eggs, butter, cornstarch, sugar, vanilla, a roasted banana for extra sweetness.

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.

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.