Chocolate banana bread. Breakfast? Snack? You decide.
The My Foodie Call house buys bananas 4 bunches at a time. With all of the blending, baking, and banana-soft-serving that goes on in this household, we go through them. Most of the time. On occasion, we have a few bananas that are ready to meet their maker. Here is an option for what you could try with those bananas that have sat a little too long.
Chocolate Avocado Banana Bread
Ingredients:
- 3 super ripe bananas (medium-sized)
- 1 ripe avocado (medium-sized)
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 3 TBS canola oil (or coconut oil for a healthier option)
- 1 TBS applesauce
- 1 tsp lemon juice
- 1 tsp salt
- 1 egg
- 2 cups whole wheat pastry flour
- 1/4 cup cocoa powder
- 1/4 cup dark chocolate chips (I use Ghirardelli)
Directions:
Preheat oven to 350 degrees and spray a loaf pan. Blend (or smash) together bananas and avocado until smooth. I use a food processor for this step, but you could use a hand-held masher if you are feeling ambitious. Add in brown sugar, baking soda, baking powder, oil, applesauce, lemon juice, salt and egg. Process in food processor or mix REALLY well (until your hand hurts).
In separate bowl, mix together pastry flour, cocoa powder, and chocolate chips. Gradually add in banana mixture and mix well. The batter will be thick and sticky. If it is too dry, you can add a tad more applesauce.
Spread into prepared loaf pan and bake in preheated oven for about 40 minutes. A knife inserted in the middle will come out clean when its done.
Or top with applesauce….
Unsweetened applesauce, of course.
Avocado+Chocolate+Banana= Winner
My Foodie Call 