I have a new theory in my kitchen. It’s not as neat and tidy as #putaneggonit which has become quite the trend (in food social media). It’s never going to be as picturesque as a bright white egg with orange yoke oozing on top of a margherita pizza. Not everything tasty translates well on camera. But listen up: when a dish just isn’t reaching its potential, add 1/2 an avocado.
Pasta+1/2 an avocado. Smoothie+1/2 an avocado. Pizza+1/2 an avocado. Eggs+1/2 an avocado. Toast+1/2 an avocado. The list is endless, as is my devotion. Case and point: Trader Joe’s and I have been…well, we’re taking a break. Their avocados are rocks and they are not cheap. The fruit and vegetable stand on the corner, however, with the $1 perfectly ripe avocados? How could a girl resist?
With my Monday night plans rained out and the fruit and vegetable stand taunting me from across the street, I decided to (you guessed it) add 1/2 an avocado.
Armed with coconut oil, avocado, and three very ripe bananas, I made a kick-ass dairy free bread. Give it a try!
Ingredients:
3 very ripe bananas
1/2 a ripe avocado
1 3/4 cup of white flour
1/3 cup of coconut oil (melted)
1 egg
1 teaspoon of vanilla
1 teaspoon of cinnamon
3/4 cup of sugar
1 1/2 teaspoon of baking soda
3/4 cup of semi sweet chocolate chips (I used Enjoy Life brand, a dairy free option)
1 tablespoon of almond milk
Directions:
Pre-heat the oven to 375 degrees Fahrenheit. In a large bowl, mash together the 3 peeled bananas and 1/2 an avocado until both have combined to form a gooey greenish mixture. Add the coconut oil and sugar and beat rapidly with a whisk until fully combined. Add the egg and vanilla and continuing beating the mixture.
In a separate bowl, combine the flour and baking soda and whisk together thoroughly. Slowly combine the two mixtures by pouring the flour into the wet mix and whisking. Add 1 tablespoon of almond milk and continue beating.
Fold in the chocolate chips until fully combine.
Grease a loaf pan and pour in the batter. I split the batter into a small loaf and 4 muffins.
Bake for 30 minutes or until a toothpick is removed with no batter.
