I bought too many avocados this week, and I was freaking out because I didn’t want them to go to waste! I have been eating guacamole like a crazy person. So when I got home from school today, I decided to make some banana bread and throw an avocado in for good measure.
This is actually my first time making gluten free or vegan banana bread because I don’t really like bananas, but this turned out really cinnamon-y and delicious (I may have added some extra cinnamon).
I wasn’t too sure of this banana-avocado-oil mixture…
And look! Here’s me enjoying a slice! Delicious, I tell you.
I got this recipe from here, and I made some alterations.
Banana Bread with Avocado
Yield: 1 loaf
1-1/2 cups rice flour
1/2 cup tapioca starch
2 t. xanthan gum
3/4 cups white granulated sugar
1/2 cup dark brown sugar, packed
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar
2 large ripe bananas
1 ripe avocado
1/4 cup coconut oil
1 t. vanilla extract
- Preheat the oven to 350 F. Lightly oil a 9”x5” loaf pan and set aside.
- In a medium-sized mixing bowl, sift together the flours, xanthan gum, sugars, baking soda, salt and cinnamon.
- In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, coconut oil, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined.
- Fold in the walnuts if using and pour the batter into the prepared loaf pan.
- Bake for about 1 hour, or until a toothpick inserted into the center emerges clean.
- Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.