After finishing the batch of Avocado Honey Nestum Cookies, my girl has been nagging at me to bake her something else. Went to the supermarket, and they had TONS of very ripe avocados! Bought a couple and a bunch of bananas… Went home deciding on a chocolate banana bread, but as I was writing the recipe out, it seems like something is missing… because there isn’t any sugar used when I bake for my kids, I thought it would be a good idea to add something else to give it that extra oomph. So I added malt, Horlick actually… My home was filled with the wonderful aroma of bananas and malt while it was baking, it was absolutely heavenly! Girls had it for breakfast today and kept asking for more. Good sign! So glad that the girls are eating well, and enjoying it. 🙂
Ingredients (Makes a regular loaf pan)
- 1 ripe avocado
- 2 ripe bananas
- 1/2 cup honey (want sugar? use 1 cup white sugar instead of honey)
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tbsp EVOO
- 1 tsp lemon juice
- 1 tsp salt
- 1 egg
- 3/4 cups wholewheat flour
- 3/4 all purpose flour
- 1/4 cup dutch processed cocoa powder
- 1/2 cup Horlick/Malt
Preheat oven to 175*C
Mix the flour, Horlick, cocoa powder, salt, baking soda, baking powder together.
Beat bananas and avocado together.
Mix in honey until well combined.
Beat in egg.
On low speed, mix in dry ingredients.
Until well combined.
Pour into oiled (I used PAM baking spray) loaf pan.
Bake for 45-50 mins in 175*C oven, or until skewer comes out clean.
Let cool in pan for 5-10 mins before transferring to wire rack.
Cool completely before serving.