Imagine a dessert that's so decadent it feels like a cheat meal, but secretly packed with nutritious ingredients that'll make your body thank you. This Chocolate Avocado Banana Bread is the ultimate game-changer in the world of healthy baking - a magical fusion of rich chocolate, creamy avocados, and sweet bananas that transforms an ordinary quick bread into an extraordinary culinary experience. Whether you're a health-conscious foodie or a chocolate lover seeking a smarter indulgence, this recipe will revolutionize your baking game and leave your taste buds begging for more!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe avocados
- 2 ripe bananas
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe avocados and bananas together until smooth and creamy. Ensure there are no large chunks for a consistent texture.
- Add white sugar, brown sugar, melted coconut oil, and vanilla extract to the mashed fruit. Whisk thoroughly until the mixture is well combined and slightly fluffy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in half of the chocolate chips, reserving the remaining chips for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 55-60 minutes. To test doneness, insert a toothpick into the center - it should come out with a few moist crumbs but not wet batter.
- Remove from oven and let the bread cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing.
- For best flavor and moisture, wrap the cooled bread in plastic wrap and let it sit overnight. Slice and serve at room temperature.
Tips
- Choose ultra-ripe bananas and avocados for maximum natural sweetness and moisture
- Sift dry ingredients to prevent lumps and ensure a smooth, consistent texture
- Don't overmix the batter - mix just until ingredients are combined to keep the bread tender
- Use high-quality cocoa powder for a deeper, more intense chocolate flavor
- Let the bread cool completely before slicing to maintain its structural integrity
- For extra richness, consider using dark chocolate chips
- Store wrapped at room temperature or refrigerate to extend freshness
- Toast a slice and add a dollop of Greek yogurt for a decadent breakfast treat
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 0mg
