Thursday, December 6, 2012

Yummy Vegan Banana Bread

Here is a treat for you that is surely healthy,  considering that it has no butter or eggs or milk and only a little sugar. Don't be put off because it's vegan, it was very yummy and you'd never guess the special ingredient. I didn't make it because it was vegan, I actually didn't realise that part until I was making it. I saw this on a blog hop, or maybe it was pinterest, and it was perfect timing because in my fruit bowl and home I had over-ripe bananas and an avocado that was just at the perfect level of avocado ripeness. The batter was easy and quick to mix up, the bread cooked nicely and it smelt amazing. Plus the few people I shared with said that it tasted really good. In my opinion, however, it needed a little something, so below is my adaptation of healthy, vegan, avocado banana bread. My changes were to reduce the baking soda, because the first bread I made had a funny after-taste, to reduce the salt because perhaps that added to the funny taste aswell, and to add some good vanilla bean paste just to give the whole thing a little kick. Finally, after greasing my loaf pan I sprinkled it with sugar to give the outside of the bread a little crunch. And I am definitely making this again, a lot - in fact, whenever avocados are on sale and I buy a big pile of them and then wonder what to do, I will make this. And healthy chocolate milkshakes.




Avocado Banana Bread
adapted from Semi-homemade Mom

1 medium ripe avocado
2 over-ripe bananas
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup cocoa powder
1 teaspoon vanilla extract
2 cups plain flour
1/4 cup cooking oil
1/2 cup chocolate chips

Turn the oven on to 200 degrees celsius and line a loaf tin with baking paper, or grease it with butter.

Cut the avocado in half, remove the stone and scoop the flesh out of the skin. Place the avocado in a blender or a large bowl along with the banana and blend well (using a hand blender if you don't have a real blender). Continue to blend until there are no lumps.

Add the remaining ingredients, bit by bit or all at once, and mix well, with a large spoon or an electric mixer, until the mixture is smooth and evenly combined. It will be quick thick.

Spoon the bread mixture into the loaf pan and bake for about 50 minutes, until a skewer inserted into the center comes out clean.

Take the bread from the oven and let it cool for about 10 minutes, then tip it out of the tin and let it cool for awhile longer before you cut into it. In fact, I thought that this was better cold the next day than warm straight out of the oven.

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