Chocolate Banana Avocado Bread

Votes: 3

Time: 3 hours 20 minutes
Complexity: easily
Servings: 10-12

Double chocolate, in the form of cocoa powder and chocolate chips mixed into the dough, along with bananas, gives this amazing dessert bread a uniquely rich flavor. The bananas also infuse it with a fruity moisture, enhanced by the avocado puree. This fruit, rich in healthy fats, replaces vegetable oil in baking. It's a great solution for a more nutritious banana bread. Add a little ground cinnamon and orange zest, and the aroma will be captivating. Before baking, sprinkle the bread with chocolate chips for a super-appetizing look.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half a small, ripe but firm avocado
1 large egg
1.5 tsp vanilla extract
1 teaspoon orange zest
3 overripe bananas, mashed
1 and 1/4 cups flour
1/4 cup cocoa powder
3/4 cup sugar
1 teaspoon of baking soda
1 teaspoon ground cinnamon
0.5 tsp fine salt
A large pinch of ground allspice
0.5 cup + 2 tablespoons dark chocolate granules

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Avocado, eggs, vanilla extract, Orange zest, bananas, premium flour, cocoa, sugar, cinnamon, allspice, dark chocolate, chocolate chips (granules)

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with cooking spray.
In a food processor, blend the avocado, egg, vanilla, and zest until smooth. Transfer the mixture to a large bowl and stir in the mashed bananas.

In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, cinnamon, salt, and allspice. Stir the flour mixture and 1/2 cup chocolate chips into the avocado mixture and knead until combined (it's okay if there are a few lumps). Pour the batter into the prepared pan and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, 1 hour to 1 hour 10 minutes. Run a knife between the loaf and the sides of the pan and let it cool completely in the pan on a wire rack. The loaf can be stored at room temperature in an airtight container for up to 3 days.

Categories:

recipe / Breakfast / Desserts / Cupcakes, biscuits / Food Network - recipes / American cuisine

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