Avocado Banana Bread

Avocado Banana Bread

adapted from Semi-homemade Mom

1 medium ripe avocado
2 over-ripe bananas
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup cocoa powder
1 teaspoon vanilla extract
2 cups plain flour
1/4 cup cooking oil
1/2 cup chocolate chips

Turn the oven on to 200 degrees celsius and line a loaf tin with baking paper, or grease it with butter.

Cut the avocado in half, remove the stone and scoop the flesh out of the skin. Place the avocado in a blender or a large bowl along with the banana and blend well (using a hand blender if you don't have a real blender). Continue to blend until there are no lumps.

Add the remaining ingredients, bit by bit or all at once, and mix well, with a large spoon or an electric mixer, until the mixture is smooth and evenly combined. It will be quick thick.

Spoon the bread mixture into the loaf pan and bake for about 50 minutes, until a skewer inserted into the center comes out clean.

Take the bread from the oven and let it cool for about 10 minutes, then tip it out of the tin and let it cool for awhile longer before you cut into it. In fact, I thought that this was better cold the next day than warm straight out of the oven.