Pamz Avocanana Bread (Avocado and Banana)

I often find inspiration in the discounted produce section of the grocery store.  This past week I came home with 2 packages of 4 avacados at $.99 Canadian which is a real deal up north.  My foodie friend Eva who blogs at Kitchinspirations turned me on to a wonderful chocolate avocado pudding, but I think my husband has had his fill since it is pretty rich.  Me, I am still loving the healthy chocolate fix in small doses.

In search of new recipes I found the California Avocado Commission website.  If anyone is going to have great recipes, it will be an marketing organization dedicated to encourage consumers to buy their product beyond salads and guacamole. 

Since I like to keep healthy snacking foods around and already make a lower fat banana bread and oatmeal cookies (also pictured here)  I tried those 2 recipes. 

Here is my slightly adapted version of the bread.  I used whole wheat flour, applesauce instead of oil and a sucralose blend of brown sugar.

       
This  makes a very moist bread.

Recipe adapted from the California Avocado Commission

Ingredients

• ½ cup old-fashioned oats
• 1 cup whole wheat  flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. cinnamon
• 1 ripe Avocado, seeded*
• 0.250 ¼ cup applesauce
• 1 cup brown sugar (I use sucralose blend)
• 2 eggs
• 2 very ripe bananas
• ½ cup chopped walnuts
• ¼ cup skim buttermilk (add 1tsp lemon juice to milk to make buttermilk)

  

  Instructions

1. Line a 9 x 5 x 3 inch loaf pan with non stick foil and lightly grease the bottom only.
2. Preheat oven to 350 degrees F.
3. Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
4. Scoop the avocado into a large bowl and mash lightly.
5. Add apple sauce and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in bananas, then walnuts and dry ingredients.
8. Stir in buttermilk and beat just until buttermilk is incorporated.
9. Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the "toothpick" test at this point. If you prefer a drier bread, bake a little longer.

Yields: 1 loaf

Serving Suggestions:

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.