quickbread - roasted Banana Bread with Avocado & Chia

By tinathorn

Servings Per Recipe: 10 slices
Amount Per 1 Slice:
Calories: 168.8
Total Fat: 5.1 g
Cholesterol: 37.2 mg
Sodium: 288.0 mg
Total Carbs: 28.5 g
Dietary Fiber: 5.3 g
Sugars: 7.6 g
Protein: 5.2 g
WW Points+: 4

Ingredients

• 3 medium bananas, yellow or with brown spots, roasted
• 1 medium avocado, pitted and skinned
• 2 large eggs
• 1/4 cup almond milk, unsweetened
• 2 tbsp agave nectar
• 1 tsp pure vanilla extract
• 1 cup whole wheat flour
• 1 cup oat flour, toasted (toasting is optional)
• 1/4 cup chia seeds
• 1/2 tsp baking soda
• 1 tbsp baking powder
• 1/4 tsp salt
• Cooking spray

Details

Servings 1
Adapted from ifoodreal.com

Preparation

Step 1

Preheat oven to 350 degrees.
Line rimmed baking sheet with parchment paper, place bananas on it and bake for 20 minutes. Remove from the oven, let cool for 5 minutes and peel.
Toasting oats is optional. It gives the bread even deeper roasted flavour. If you decide to do so, spread a cup of quick oats in a single layer on another rimmed baking sheet and bake at the same time with bananas, mixing once, until golden brown or roasting smell fills up your kitchen. Remove and grind in Magic Bullet or food processor until coarse powder consistency.
In a small bowl, combine bananas and avocado. Mash with a fork or potato masher until only small pieces of fruit are left. Add eggs, almond milk, agave nectar and vanilla extract and mix to combine. Set aside.
In another medium bowl, add whole wheat flour, oat flour, chia seeds, baking soda, baking powder and salt. Mix enough to combine. Add to the bowl with wet ingredients in Step 4 and gently mix just enough to combine.
Line 9 x 13 loaf pan with parchment paper, spray with cooking spray, pour batter into it and bake for 60-70 minutes. Check with a toothpick inserted in the middle of the loaf. It should come out clean. Note: the inserted toothpick will come out clean after 40 minutes of baking time but the bread is not ready yet. Remove from the oven and cool on cooling rack for at least an hour before slicing.
Storing Instructions: store at room temperature for 1-2 days in an airtight container or Ziploc bag, refrigerate for up to a week and freeze for 2-3 months.