Since the avocado chocolate mousse is all the rage, I figured why not turn it into a loaf? It was also a great way to satisfy my curiosity about baking with avocados. Bearing the same smooth creamy texture as butter, it has been lauded as a healthy alternative to the latter in baking, replacing saturated fats with heart-healthy vitamin Es and omega 3s. According to theKitchn, you can substitute avocado for butter in a 1:1 ratio, though the different coating properties may require additional liquids to compensate.
With a bar of Green & Black’s 85% and overripe avocados and bananas begging to be used, I set out to make the bread. The idea was to create a deep dark chocolaty loaf with chunks of chocolate and nuts in each bite.
The resulting loaf totally blew my mind away. This was in part due to a beautiful accident, where I added double the amount of cacao powder than called for. The texture was light yet deeply fudgy, moist and hardly sweet, just the way a chocolate bread should be. If you go by taste alone, it should really be just called a dark chocolate loaf, because the cacao and melty chocolate bits completely mask any hint of avocado or banana. When you know that this bread is packed full of nutrients and vitamins (avocado – vit E; banana – vit B; cacao – vit C) and minimal oil, you wouldn’t hesitate or feel guilty about reaching for the second, or third or fourth or … last slice, which is sitting temptingly in the kitchen right now.
I might try making a simple avocado banana bread in the future, because its nice if you could taste a hint of avocados!
- 3/4 cup whole wheat pastry flour (Bob’s Red Mill)
- 3 tablespoons cacao powder (was supposed to use just 1 1/2 tbsp!)
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- Pinch sea salt
- 3/8 cup (6 tablespoons) mashed avocados
- 3/8 cup (6 tablespoons) mashed bananas
- 1 tablespoon coconut oil
- 3/4 tablespoon honey or agave
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon chocolate extract (optional)
- 2 tablespoons dark chocolate chunks (I used Green & Black’s 85%)
- 2 1/2 tablespoons chopped nuts (I used a mix of walnuts & brazil nuts)
- 1 tablespoon soy milk (or more as needed)
- In a large bowl mix together the flour, cocoa powder, baking powder, baking soda and salt.
- Place the avocado and bananas in a food processor and blend until creamy.
- Add the coconut oil, honey and vanilla and pulse to combine ingredients.
- Pour mixture into the bowl with the dry ingredients and mix to form a batter.
- Gently fold in the chocolate chunks and nuts.
- Add in the soy milk to reach the desired consistency. The batter should be thick and sticky.
- Lightly grease a loaf pan and pour in the batter. You can use a mini loaf pan or a regular sized one, but filling just half of it lengthwise.
- Bake at 350°F/175°C until a toothpick inserted into the center comes out clean, approximately 40 minutes.
Have you ever tried baking with avocados? How did it turn out?