Delicious, moist, sweet, and dairy-free!
RECIPE (adapted from here):
- 1 c. sugar
- 1 medium-to-large avocado (~1/2 c. mashed)
- 2 bananas, on the squishy side
- 2 eggs (or an egg substitute, but I’ve not tried it with anything but eggs)
- 6 tbsp. almond milk (or any other milk you’d like)
- 1 tsp. rice vinegar (it’s sweeter and lighter than regular vinegar, but you can use that, too)
- 1 tsp. baking soda
- 2 c. flour
- chocolate chips, if you’d like!
1. Oven at 375˚F. Grease your pan or use muffin cups if you’re doing muffins.
2. Smoosh the avocado in a large bowl until it’s fairly smooth (I used a fork and just mashed at it, but you could probably use a food processor if you’ve got one). Combine with the sugar. Set aside.
3. Smoosh the bananas. Add eggs, milk, baking soda, and vinegar. (Note: the soda and vinegar will fizz; don’t let this startle you like it did with me. I guess science is involved.)
4. Pour half the banana mixture in with the avocado mixture and stir together with one cup of the flour. Then add the rest of the banana mixture and the second cup of flour. Only mix until everything is moistened!
5. Pour into the pan or muffin cups, and top with chocolate chips, if you’re using those.
6. Bake a loaf for about 20 minutes and muffins for 15 minutes before checking on it. Add time as needed until the top is browned, and test with a knife or toothpick to make sure it’s baked through. (My loaf baked MUCH faster than the original recipe said, but that might just be because of our wonky oven.)
7. Let cool for a bit before slicing and devouring! It’s great as a breakfast, snack, or dessert, and it’s got all those avocado nutrients in it that you wouldn’t have if you’d used butter!