Description

This Nutty Banana Avocado Bread is a moist, flavorful, and nutritious loaf, perfect for a dairy and sugar-free treat. It combines ripe bananas and creamy avocado for natural sweetness and moisture, enhanced with warm spices and crunchy walnuts and pistachios. Ideal for breakfast, snacks, or dessert, this bread is easy to prepare and caters to vegan-friendly, gluten-free, and health-conscious diets.

Ingredients

Scale

Dry Ingredients

1 cup all purpose, unbleached flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

2 ripe to overripe bananas, mashed (about 1 cup)
1 ripe to overripe avocado, mashed (about 1/2 cup)
2 large eggs, beaten
1 teaspoon vanilla extract
3/4 cup Swerve Granular Sugar Substitute
1/4 cup coconut or almond milk (toasted coconut almond milk recommended)

Nuts

1/4 cup walnuts, roughly chopped
1/4 cup shelled, unsalted pistachios, roughly chopped

Instructions

Preheat and Prepare: Preheat your oven to 350˚F (175˚C). Grease a 9×5-inch loaf pan well and set it aside to be ready for the batter.
Mix Eggs and Sweetener: In a large mixing bowl, whisk together the beaten eggs, Swerve Granular Sugar Substitute, and vanilla extract until the mixture is smooth and fully combined.
Add Avocado: In a separate bowl, mash the avocado until smooth, then add it to the egg mixture. Stir thoroughly to combine the wet ingredients.
Add Bananas: Using the same bowl, mash the bananas until smooth and stir them into the egg and avocado mixture until well mixed.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt thoroughly.
Mix Dry and Wet: Gradually add the dry ingredients to the banana-avocado-egg mixture, stirring until just combined to avoid overmixing.
Add Milk: Pour in the coconut or almond milk and stir gently until the batter is smooth and evenly mixed.
Fold in Nuts: Carefully fold the chopped walnuts and pistachios into the batter to distribute them evenly without deflating the batter.
Bake: Pour the batter into the prepared loaf pan and place it in the oven. Bake for 60 to 70 minutes, rotating the pan halfway through baking to ensure even cooking. If the top browns too quickly, cover it loosely with foil and continue baking.
Cool and Serve: Insert a toothpick into the center of the loaf. If it comes out clean, remove the bread from the oven. Transfer it to a wire rack and allow it to cool for about 10 minutes. Serve warm or at room temperature.

Notes

For a vegan version, substitute eggs with flax eggs or chia eggs. Note that texture may vary.
Using ripe or overripe bananas enhances natural sweetness.
You can swap nuts for other preferred types such as pecans or almonds.
Covering the loaf with foil if it browns too fast helps prevent burning while the inside cooks fully.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week.
This bread freezes well; slice and freeze individual pieces for convenient snacks.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Bread, Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 180
Sugar: 1g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 5g
Cholesterol: 35mg

Keywords: banana bread, avocado bread, sugar free bread, dairy free bread, healthy bread, nutty bread, gluten free alternative, sugar substitute, vegan option