Baking family favorites this holiday season? Substitute high fat ingredients, like butter, with avocado as in this banana bread recipe. For every 2 tablespoons avocado used in place of butter, you remove ~150 calories, ~20 grams total fat and ~15 grams saturated fat from your recipe AND gain 140 milligrams potassium, ~2 grams fiber , ~5% the Daily Value for vitamin C, in addition to a slew of other nutrients. Enjoy!
Recipe from California Avocado Commission, and was featured on Western Mass News on December 3rd, 2015.
Visit www.californiaavocado.com to learn more about substituting avocados for other sources of fat in recipes.
Watch the recipe video here!
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Preheat oven to 350 degrees Fahrenheit. Line a 9x5x3 inch loaf pan with nonstick foil and lightly grease the bottom only.
4. Combine oats, flour, baking powder, baking soda, salt and cinnamon. Set aside. Wash hands after handling raw flour.
5. Scoop avocado into a large bowl and mash lightly. Add oil 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. Stir in bananas, then walnuts and dry ingredients. Stir in buttermilk and beat just until buttermilk is incorporated.
7. Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Wash hands after handling raw batter.
Note: 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.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Total Fat 17 g (Sat 2 g
Trans 0 g
Poly 6 g
Mono 7 g)
Cholesterol 55 mg
Sodium 400 mg
Potassium 282 mg
Total Carbohydrates 51 g
Dietary Fiber 3 g
Total Sugars 31 g
Protein 6 g.
*Provided by the California Avocado Commission and based on using traditional all purpose flour versus whole wheat white.