Avocado bread
Confession #1: I love banana bread.
My go-to recipe is this one by Sophie Dahl. For an everyday banana bread loaf, it could not be simpler to make. I use spelt flour for its slight nuttiness, throw in some chocolate chips and whack it in the oven. It comes out golden, tender and flecked with puddles of melted chocolate. If I need a layer cake for a special occasion, I go with this mocha banana goodness from David Lebovitz. It's wonderful.
However, this is not another recipe for banana bread. I have all sorts of allergies and my new doctor has given me a whole list of foods to stay away from for a few months. It's a good thing he's adorable because it's pretty much a list of all my favourites - including bananas *sob*.
So, in a quest for something else to pair with a morning or afternoon cuppa, I found this.
Nope, your eyes aren't playing tricks on you. It's definitely green. And just look at this gorgeous batter!
That beautiful colour isn't from matcha green tea or fresh mint leaves - although now, I want to try both of those flavours in a cake.
The secret? Avocado.
Confession #2: I don't really like avocados.
I'm not usually fussy and I've really tried to hop on the avocado bandwagon, but whether in a smoothie or slathered on toast, that texture just isn't for me. And yet, when I saw the recipe for this avocado bread on the stunning i am a food blog, I just had to know what it tasted like.
I'm so glad I did. Whizzed completely smooth in my NutriBullet, all the avocado imparts is that lovely green colour, a wonderfully soft crumb and a beautiful, delicate flavour I can't quite pin down but find utterly addictive. You just have to try it.
I doubled the recipe and used this Prestige mini-loaf tin but you could easily make it in a standard 9" x 5" loaf tin. Whatever tin you go for, leave the temperature as it is and just keep an eye (and a fork) on your cake. Timings will vary based on your oven and choice of tin.
How sweet are these mini-loaves? They'd make such pretty gifts all wrapped in cellophane and ribbon. The only problem, once you've had a taste, is actually giving them away.
Stephanie, from i am a food blog, recommends serving this warm with a scoop of ice cream. There's no way that could not be delicious! Yet I found this tasted best when completely cool, once all the flavours had a chance to meld and settle.
Leave me a comment if you try this out, I'd love to hear your thoughts.
Avocado Bread
Adapted from i am a food blog. Makes six mini-loaves or one 9" x 5" loaf.
INGREDIENTS
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla*
- 1 cup mashed avocado*
- 2 teaspoons lime juice*
METHOD
Preheat the oven to 160°C and line tin with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside. In another bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla thoroughly and then the mashed avocado and lime juice. Gently fold in the flour mix, being careful not to over-mix.
Spoon the batter (it is very thick) into the prepared pan and bake until an inserted wooden skewer is clean with few crumbs clinging. My mini-loaves took exactly 30 minutes but I'd start checking from 50-55 minutes for a 9" x 5" loaf.
Cool completely, slice and enjoy.
Notes: I upped the vanilla to a teaspoon, simply because I love vanilla. Feel free to stick to half a teaspoon. I also used lemon juice instead of lime - this shouldn't make a difference. The lemon/lime juice keeps the loaf that beautiful green. Finally, make sure you blend the avocado completely smooth before adding to the batter. If your avocado isn't ripe, try leaving it in a paper bag for a day or two et voilà! Perfectly ripe.
