Combine avocado with old bananas for a moist, healthy take on banana bread. The flavor of the avocado bakes out, so all you have left is a beautiful bread that you'll want to enjoy for breakfast, lunch, and midnight snacking! Make avocado banana bread Ingredients 2 cups whole wheat flour 1 Tbsp baking powder ½ tsp sea salt 2 avocados from Mexico, pureed 2 ripe bananas, mashed 3/4 cup honey 1 tsp vanilla Directions Preheat oven to 350F. In a medium bowl, combine flour, baking powder and salt. In a large bowl, combine avocado, banana, honey and vanilla. Fold dry mixture into the avocado-banana mixture. Once combined, spoon into greased mini loaf pans, spreading evenly. Bake for 25 to 30 minutes or until a toothpick inserted into middle of loaf comes out clean. Let cool, then run a knife along the edges and invert to release.
I tend to get a little ambitious about my banana buying. Everytime I buy a bunch of bananas, I'm sure we'll gnaw our way through them once they hit their four-hour peak of perfection…that ideal moment in time when they are neither green nor bruised, perfectly and ever-so-barely yellow. Apparently, however, that four-hour window happens in three seconds flat, and I'm left with a bin of overly-ripe bananas before I even remember I'd purchased them in the first place. Luckily, there are more than a few incredible recipes that require a good, overripe banana. Here are 7 recipes that will use up those old bananas in no time at all! - By Brooke McLay
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