Banana Avocado Nut Bread (LEAP)

I am horribly bored on this combo SCD/LEAP diet. I need more protein options and veggies. Either way, I’ve somehow managed to find something easy and delicious to include in my diet for the next few days. I tweaked a recipe I found for a bread that uses almond flour, banana, and avocado. Below is my recipe. Original recipe:B here.

Banana Avocado Nut Bread

  • Servings: ~10
  • Difficulty: Easy
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Ingredients

  • 1 1/2 cup pecan flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 small ripe avocados
  • 1 1/2 medium to large ripe bananas
  • 3 tbsp avocado oil
  • 1 tsp vanilla extract
  • 3 tsp distilled vinegar

Directions

  1. Set oven at 350F. Add banana and avocado to the food processor and blend well. Add everything except the vinegar and blend. Add vinegar last and blend well.
  2. Spread into a bread pan (the smaller, the better) that has been greased or lined with parchment.
  3. Bake for 40 to 50 minutes. Remove from oven when a toothpick can be inserted and removed clean.
  4. Let cool and enjoy.

Coconut Banana Bread (Tweak)

 

After finding out that I reacted high to almonds and must avoid them (not really upset about this other than losing their versatility), I had to find something delicious to make with coconut flour. I also had 2lbs of bananas to sneak into some recipes. MyB tweak on this recipe was to cut the steps down into just two. IB already had my food processor out, so I added all of the ingredients except the flour into the processor and blended smooth. I then added the flour and processed until well mixed. I poured that into the pan and popped it into the oven with my other loaf of pumpernutkel bread.

Either way, this came out amazing and I highly recommend trying it if you can tolerate the ingredients. I find this to be a nice little snack with the texture of pound cake. For breakfast or dessert, try a slice of coconut banana bread with sliced banana, coconut milk, honey, and nutmeg.

Click here for the original recipe.