If you’re looking for a healthier alternative to cakes and biscuits for the kids’ school lunches, or a filling mid afternoon snack that will keep them fuelled through sports practice, then you need look no further!

Actually, who am I kidding?! This is a great snack for anyone at any time of the day. In need of something new and tasty for breakfast? A couple of slices will do the trick. Or take a slice to work for a snack and heat it in the sandwich press/ toaster and smear with a little butter, honey or peanut butter – it really can go savoury or sweet.

I adapted a recipe which originally came from as I just happened to have both bananas and avocadoes that were in need of using and a little time up my sleeves.

The original recipe called for ¼ cup of honey to be added, but to make it lower in sugar I omitted it – so the only sweetness in my version is coming from the natural sugar in the banana, which I think makes it sweet enough, hence my reasoning for it being an ‘anytime snack’.

The fat source is also just from the avocado and the eggs. Brilliant!

What you need for one loaf

1 cup plain flour
1 cup wholegrain flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
3 medium ripe bananas, mashed
1 avocado, mashed
1 tsp vanilla extract

What you need to do

Heat the oven on fan bake at 180 degrees. Line a loaf tin with baking paper. In a large bowl add the flours, baking powder, soda and salt and mix together. In a separate bowl add the mashed banana, avocado, eggs and vanilla extract. Add the wet ingredients to the dry and mix until just combined. Spoon into your loaf tin and bake in the oven for between 40 and 45 minutes or until an inserted skewer comes out clean.

Let the loaf cool in the tin for 5 minutes before removing it to cool further on a wire rack. Enjoy as is or with a smear of your choice of topping.

This loaf will freeze well (slice it first) and can also be made into muffins.

Nutrition info per serve (makes 13ish slices)

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