Where do I start with this avocado bread? Well, as the original creator says, it’s “like banana bread, but with avocados”, and I agree. It’s like a loaf cake, with just the perfect sweetness and the wonderful scents and flavors of a classic loaf cake.
Granted, you can’t taste the avocado, which I suppose is a good thing, because I don’t know how sweetness and avocado go together, but nonetheless, the addition of avocado gives it a beautifully pale green crumb and a little nutritional boost.
By the way, in case you’re wondering why my avocado bread turned out looking a lot shorter and denser than the original one here, it’s because I used a pretty standard-sizes loaf tin, so it’s longer and less tall. However, trust me when I say that the crumb is still perfectly tender and light. It just happens to be shorter, but hey, short food (that’s a really weird term that I’ll probably never use again) can be beautiful, too.
Makes 1 loaf
- 1 cup (130g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/4 cup (56g) butter at room temp
- 1/2 cup (100g) sugar
- 1 large egg
- 1/4 teaspoon vanilla
- 1/2 cup avocado purée (purée about 1 1/2-2 avocados in a food processor)
- 1 teaspoon lime juice
- Preheat oven to 160 degrees Celsius or 325 degrees Fahrenheit
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt
- In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla, before mixing in the avocado purée and lime juice
- Add the flour mixture into the avocado mixture and fold until just combined. Do not over mix. The batter will be very thick
- Transfer the batter into a small loaf pan, greased or lined with parchment paper, and bake for 35-45 minutes until an inserted toothpick comes out clean, with no wet batter sticking to it. Allow to cool completely, before slicing and serving