Last week I watched an episode of The Chew, one of my favorite TV shows, and watched Michael Symon make a ridiculously yummy sounding and looking banana peanut butter chocolate bread. Ever since then, I’ve been craving banana bread.
Since I had a couple of ripe bananas in my fridge, I figured now was the time to make banana bread. But I wanted to make a healthier version – because let’s face it – lots of sugar, butter, peanut butter and chocolate does not a healthy snack make. And I looked and saw I had a ripe avocado sitting in my fridge as well. Since the blueberry avocado muffins I made were tasty (and now completely eaten), I decided to embark on an avocado banana bread adventure.
I searched the web and used this recipe as my inspiration, and opted to make muffins instead of the loaf.
- 1/2 cup sugar
- 1 medium avocado
- 2 ripe bananas
- 2 eggs
- 4 ounces of unsweetened applesauce
- 1 teaspoon vinegar
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- Preheat oven to 375.
- Remove the peel and pit from the avocado and place in a stand mixer fitted with the paddle, and mix until smooth (or use a hand mixer).
- Add in 1/2 cup sugar and mix until well blended.
- Add in 1 banana, 1 egg, 2 ounces of applesauce, 1/2 teaspoon of vinegar, 1/2 teaspoon of baking soda and 1 cup all-purpose flour and mix. Then add in the other banana, egg, the rest of the applesauce, vinegar, baking soda and flour and mix. Be careful not to overmix.
- Scoop into muffin tins and bake at 375 for 20-25 minutes.
- Let cool in muffin tins.
These muffins are very moist and taste like a lovely banana bread. They definitely have cured my craving. They are even lovelier with a dab of peanut butter on top.