Move Over Banana Bread, There’s A New Loaf In Town!

Avocados Are Like The Mo Farah Of The Produce World…

…One Blink And They’re Gone!

I am an Avocado Addict. Even before the whole millennial, clean eating, IG plate posting revolution, I loved avocado. I can remember my mum mashing them up and spreading them onto slices of Malt Loaf as a child – sounds kinda crazy, but trust me, it tastes so good – she was way ahead of her time!

The one and only problem with avocados is the timing. They are never ripe when you buy them and you wait patiently for them to soften, only to find that in the blink of an eye they have turned all brown and mushy.

I hate that horrible feeling you get, in the deepest depths of your belly, when you realize your avocado is no more. It’s just like the sinking feeling you used to get as a kid opening your Christmas presents, only to unwrap a hideously ugly Christmas sweater – which is now another craze of the millennials!

In a bid to stop this criminal case of food waste – and my tears over spoilt avocado – I wondered what could I do with my avocados that are just a little too far gone to enjoy au naturale. Well, I guess there’s always guacamole – mmmm guacamole! – but how about switching up a loaf of Banana Bread for a slice of, wait for it… Avocado Bread? Yes, I know, genius idea, huh?!

With the Duchess of Sussex recently said to prefer a spot of Avocado Toast over traditional finger sandwiches for her afternoon tea, this is most definitely an en trend way to go – millennials, bake yer heart out!

Avocado Bread is quick and easy to make and replaces the unhealthy fats in butter and oil with the healthy fats in avocado. It’s delicious eaten warm straight from the oven and can be eaten at breakfast, elevenses, afternoon tea – and even as a base for more avocado.

If you can get over the initial shock of the green tinge this bread has, you’ll soon be taken by the subtle hints of avocado within this moist baked loaf. Intrigued?First you’ll need to preheat the oven to 375°F (190°C) and grease a 9 x 5-inch loaf pan with butter or cooking spray.

Now add the flour, baking powder, baking soda and salt to a large bowl and whisk together. When measuring the flour, make sure you spoon it into a dry Measuring Cup and level off the excess. If you scoop it directly from the bag it compacts the flour, which will result in a dry loaf – and nobody enjoys dry mouth!

In a separate large bowl, thoroughly mash the avocado together with the lemon juice. I know I’ve raved about it before, but I LOVE this handy Avocado Tool, which cuts, pits, scoops, slices and mashes avocado with ease – no more avocado hand injuries!

Add the sugar, half-and-half, vanilla extract, and the egg, and whisk until thoroughly combined. Now add the dry mixture to the wet mixture and stir – with a Silicone Mixing Spoon – until fully incorporated.

Pour the batter into the greased loaf pan and bake for approximately 45 to 55 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.

Leave to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Here is a list of equipment I used to make my Avocado Bread, which you can buy from my online store:

Stainless Steel Measuring Cups

Double-Ended Citrus Juicer
Avocado Tool
Silicone Mixing Spoon

Avocado Bread

Servings: 8
Time: 2 hrs including cooling time
Difficulty: Easy
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Ingredients:

1 Large Avocado
2 Cups All-Purpose (Plain) Flour
1½ Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Lemon Juice
¾ Cups Sugar
½ Cup Half and Half (or 1 Tbsp melted butter plus enough milk to equal 1 cup)
½ Tsp Pure Vanilla Extract
1 Large Egg
½ Tsp Salt
Non-Stick Cooking Spray or Butter (for greasing the pan)

Equipment:

Stainless Steel Measuring Cups

Double-Ended Citrus Juicer
Avocado Tool
Silicone Mixing Spoon

Instructions:

Preheat the oven to 375°F (190°C).

Grease a 9 x 5-inch loaf pan with butter or cooking spray.

In a bowl, whisk together the flour, baking powder, baking soda and salt, and set aside. NOTE: When measuring the flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, making the baked loaf dry).

In a separate large bowl, thoroughly mash the avocado with the lemon juice. Add the sugar, half-and-half, vanilla extract, and the egg, and whisk until thoroughly combined.

Add the dry mixture to the wet mixture and stir until fully incorporated.

Pour the batter into the greased loaf pan and bake for approximately 45 to 55 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.

Leave to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Recipe Courtesy of Food Network