Banana Avocado Bread with Flaxseeds

Sometimes it’s worth going a little over the top with the healthy ingredients. Which is why when I was challenged to revamp a classic family recipe for banana bread I turned to avocado.

And of course it’s best consumed warm and topped with freshly made chocolate hazelnut spread.

Elly D’s Banana Bread Revamped With Avocado and Flaxseeds


  • 1 mashed medium size avocado
  • 1/4 cup canola or coconut oil
  • 2 1/2 cups whole wheat pastry flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 1/4 cups mashed, ripe bananas
  • 2/3 cups nonfat plain yogurt
  • 1/4 cup hempmilk (you can use any type of milk)
  • 1/3 to 1/2 cup honey (this depends on how sweet you want your bread)
  • 2 eggs
  • 1/2 cup chopped walnuts (optional)
  • Flaxseeds for topping (optional)


Beat eggs and add in rest of wet ingredients. Beat with a whisk until you get a pureed consistency.

In a separate bowl combine dry ingredients.

Mix all ingredients together and pour into greased baking pan. Sprinkle with flaxseeds.

Bake at 350 for 40-50 minutes, or until knife inserted into center comes out clean.

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