We've all had banana bread, but have you ever had avocado bread? Creamy, lush avocado puree stands in for the bananas and replaces some of the fat with buttery avocado goodness. This is a moist, dense loaf that keeps well in the refrigerator, for eating as is or toasting throughout the week.
- 1 cup whole wheat pastry flour
- 1 cup unbleached flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup avocado, mashed
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup fat free Greek yogurt
- 1/4 cup vegetable oil
- Preheat the oven to 350 degrees F. Lightly oil a loaf pan. In a large bowl, whisk together the whole wheat and unbleached flours, salt, and baking soda.
- In a measuring cup mash avocado to make one cup, reserve any extra for another use. Put the avocado in a food processor or blender and puree. Add the brown sugar and egg and puree, scraping down the mixture and repeating until smooth. Add the yogurt and oil and process until smooth and well mixed.
- Scrape the avocado mixture into the flour mixture and gently stir just until combined (do not overstir). Scrape the batter into the prepared pan and smooth the top.
- Bake for 55-60 minutes, until a toothpick inserted into the center of the loaf comes out with only moist crumbs attached. The bread will be very moist. Let the bread cool in the pan for 10 minutes, then tip gently out of the pan onto the rack to cool completely.
- Store in the refrigerator tightly wrapped for up to a week.
Calories: 189, Fat: 7 g, Cholesterol: 35 mg, Sodium: 213 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Protein: 5 g