Avocado and Banana Bread Recipe

Avocado and Banana Bread Recipe

Two favourites come together to bring something wonderful to life — avocado and banana bread.


Preheat the oven to gas 4, 180ºC, fan 160ºC. Line a 1kg loaf tin with nonstick baking paper.

In a mixing bowl, mash together the bananas, avocado and butter. Add the maple syrup, cinnamon, eggs, bicarbonate of soda and a pinch of salt.

Mix well, then fold in the ground almonds and milled flax seeds.

Spoon the mixture into the loaf tin and bake for 1 hour – 1 1/4 hours, or until a skewer comes out clean when inserted into the middle of the cake.

You may need to cover the cake with foil towards the end of cooking if it starts to brown too quickly.

Allow the cake to cool a little in the tin before turning out and slicing. If using, combine the Greek yoghurt with the orange zest and maple syrup and serve alongside the banana bread, to drizzle over.


3 very ripe bananas
1 avocado
30g butter, softened
4 tbsp maple syrup
2 tsp cinnamon
3 eggs
1/2 tsp bicarbonate of soda
1 x 200g pack ground almonds
30g milled flax seeds
100g Greek yogurt, to serve (optional)
1 orange, zested, to serve (optional)
1 tsp maple syrup, to serve (optional)