Vegan Avocado Banana Bread
I absolutely adore this recipe! This bread is so moist, sweet and really good for you!
Baking is my passion, I can easily live on baked goods (breads, cakes, cookies…you name it!), but they have to be healthy, of course! Otherwise the guilt would totally take over, not to mention the bloating and mood swings that follow eating sugary, fatty goods!
I came across a few bread recipes that combined banana and avocado to make a rich, moist and decadent bread and I loved the idea. Both make for a great moist texture so why not combine the two together? Genius!
I tried a few variations of this vegan avocado banana bread until I found one I was completely happy with. I used spelt flour – it has a slightly nutty, sweet flavour and is richer in protein and minerals (iron, zinc, copper, iron and magnesium). It’s also a good source of fiber and has a lower gluten content which would make it easier to digest.
To sweeten, I used a mixture of stevia and coconut sugar. I love coconut sugar, it’s a great substitute for brown sugar – it has a very similar caramel taste, but unlike brown sugar it contains more nutrients (although still very few), it has a lower GI number, and is less processed. I like using it mainly for the latter two reasons. I’ve written all about coconut sugar here
You can definitely use any kind of sugar you prefer. You can use only coconut or brown sugar if you like, or only stevia. I’m not the biggest fan of the aftertaste that stevia leaves, but because it’s sugar free I like to use it to lower the carb and calorific content of recipes, and of course it doesn’t send your blood sugar off the roof!
- Preheat the oven to 180*C (160*C fan assisted)/ 350*F
- Cut the avocado in half then scoop out the flesh. Place in a food processor and blend together with the 2 bananas until you have a smooth mixture - you can also use a blender for this process.
- Add the chia egg, vanilla and oil into the banana avocado mixture.
- In a large bowl, mix all the dry ingredients.
- Add wet ingredients to dry and mix gently.
- Transfer the mixture in the bread tin and bake for 40-50 minutes.
- Nutritional Information: (estimated per slice)
- Calories: 166 calories
- Protein: 3.2g
- Carbs: 24g (6.9 of which are sugars)
- Fat: 7.7g
- Fibre: 4.6g