Chocolate Avocado Banana Bread

Chocolate Avocado Banana Bread

Embrace the avocado in this double chocolate banana bread and you'll be delighted to see how much moister your baking can be!




15 minutes


50 minutes


  • 1/3 cup (1/2 medium) ripe avocado, mashed
  • 1 cup (2 medium) ripe bananas, mashed
  • 1 large egg
  • 1 cup Tate+Lyle® Organic Raw Cane Sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon cardamom
  • 1/3 cup plus 2 tablespoons semisweet chocolate chips, divided


  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
  2. In a large bowl, with a hand-mixer, mix avocado, banana, egg, sugar and vanilla until creamy.
  3. In a separate bowl, combine flour, baking soda, cocoa powder and cardamom; stir with a whisk.
  4. Fold flour mixture into the wet ingredients until completely incorporated.  Stir in 1/3 cup chocolate chips. Pour into prepared loaf pan. Sprinkle with remaining 2 tablespoons chocolate chips. Bake 50 minutes, or until cake tester comes out clean.
  5. Cool on a rack in the pan 5 minutes. Remove and cool completely before slicing.