Chocolate Avocado Banana Bread

What do you do when you have an overripe avocado and browning bananas? Well, normal people would probably just eat them, but my first thought is to use them for a bread! This recipe popped up on my Facebook news feed the other day and I just knew I had to make it. One plus about this bread, it doesn’t require eggs or butter! Since those aren’t generally things I buy at the grocery store unless I’m planning on going on a baking spree, this recipe is perfect for those days when you just need chocolate. And happen to have some overripe fruits on the counter.

I made a couple adaptations, using Dutch-processed cocoa instead of natural, and had to bake it a little longer than expected, but this bread turned out quite well! Especially since I made it on a whim. The banana adds sweetness, and the avocado gives the bread a dense, but tender, crumb. The banana and avocado also add moistness to this bread, which is often lacking in chocolate bread, so this recipe was a pleasant surprise. Here’s the recipe!

Chocolate Avocado Banana Bread

adapted from Food Pleasure Health

Makes one 9×5 loaf


1 tbsp flax meal + 2 tbsp warm water (1 flax egg)

2 ripe medium bananas

1 large or 2 medium ripe avocados

1 cup granulated sugar

1/4 cup vegetable oil

1 tsp lemon juice

2 cups whole wheat flour

1/4 cup Dutch-processed cocoa powder

2 tsp baking powder

1/2 tsp salt


Preheat the oven to 350˚F and grease a 9×5 loaf pan.

In a small dish, mix together the flax and water and allow to sit until it reaches a gel-like consistency.

In a medium bowl, mash together the banana and avocado until smooth. Beat in the sugar and smooth. Add the flax egg, oil, and lemon juice and beat until well combined.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix the dry ingredients into the wet ingredients and fold together until just combined. Pour the batter into the prepared pan. Bake for 50-60 minutes, until a toothpick inserted comes out clean. Remove from oven and allow to cool for ten minutes or so, then flip the loaf out of the pan and allow to cool completely. Cut into slices and serve. Enjoy!





Check out that dense, moist, chocolatey bread!


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