I’m still pretty busy these days with some home renovations, but I will try my best to make some good dishes to post about! In the meantime, please check out the new Facebook page I created for this blog. My page will not only contain links to my blog posts, but will also include other food related posts!
The Avocado Banana Bread is easy to make and tastes sweet, moist, and fragrant. I always take a slice to work for breakfast. It’s fairly healthy and actually keeps me full throughout the morning!
2 large avocados
2 large bananas
1/3 cup honey
3 Tbs olive oil
3 Tbs milk
2 cups whole wheat flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup wheat germ
Mash the soft ingredients: Purée the avocados and bananas in a food processor until smooth and creamy.
Mix the wet ingredients: Add the egg, honey, olive oil, and milk to the food processor. Pulse until the ingredients are evenly distributed.
Mix the dry ingredients: In a large bowl, mix together the whole wheat flour, salt, baking soda, baking powder, and wheat germ. Fold the avocado-banana mixture into the dry ingredients.
Bake the bread: Pour the mixture into a greased loaf pan. Bake at 350°F for 60 minutes, or until the center comes out clean with a toothpick. Allow the bread to cool for at least 10 minutes before serving. Store the bread in an air-tight container in the refrigerator for up to 1 week.
I love the fragrant scent of the bread as it’s baking in the oven! Nothing smells better than fresh-baked bread!