CHOCOLATE AVOCADO BANANA BREAD #DESSERT #CHOCOLATE
This chocolate avocado banana bread doesn't utilize oil or spread. Rather, avocado replaces the oil, making a rich, clammy chocolate banana bread. The best part is, you can make everything in the blender or nourishment processor.
I cherish the smell of banana bread heating in the broiler. If not for my absence of discretion, I'd make banana bread at any rate once every week.
This banana bread tasted tantamount to it smelled. I didn't miss the oil by any means. The avocado includes a layer of wealth and dampness, considerably more so than when utilizing spread or oil.
I sprinkled the top with scaled down chocolate chips to make the portion prettier and more chocolatey.
I ate a large portion of this portion directly after I put down my camera. I'll unquestionably be making this one once more!
INGREDIENTS
1/2 of a medium ripe avocado cubed
1 large egg
1 tsp vanilla extract
2 large ripe bananas sliced
1 cup all purpose flour
1/4 cup unsweetened cocoa powder make sure to use regular and not dutch processed
3/4 cup granulated white sugar
1 tsp baking soda
1 tsp cinnamon
1/3 cup mini chocolate chips
DIRECTIONS
- Preheat oven to 350°F. Grease the interior of a 9 x 5 inch loaf pan.
- In a blender or food processor, add avocado, egg, vanilla and bananas. Blend until smooth.
- Add in flour, cocoa powder, sugar, baking soda and cinnamon. Blend or pulse until batter is smooth. This should only take a few seconds. You may need to use a spatula to scrape the sides or the bottom to make sure all the flour gets mixed with the batter.
- Pour batter into greased loaf pan. Sprinkle surface evenly with chocolate chips so that it covers most of the surface. Bake for about 50 minutes. The top of the loaf should bounce back if pressure is applied and a toothpick inserted should come out clean (except for any melted chocolate that might get on it). Allow bread to cool slightly before slicing and serving.
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