Avocado & Chia Banana Bread

If you are looking for an awesome banana bread recipe without feeling guilty about eating the whole loaf by yourself (I'm not suggesting you do this, but I know it happens...to some people.), look no further! 

In this recipe, the wonderful avocado replaces the oil/butter, and chia seeds replace the egg! (I also used raw cane sugar instead of refined granulated sugar, but if that's all you have, you can go ahead and switch it.) This bread is scrumptious and moist and, don't worry, you cannot taste the avocado. :)

*Note: It also makes pretty awesome muffins if you prefer mini baked goods over a big loaf. :)

Ingredients

6 Tbsp. water

2 Tbsp. chia seeds

1 c. raw cane sugar

1 medium avocado

3 overripe bananas

6 Tbsp. unsweetened almond milk

1 Tbsp. lime juice

1 tsp. baking soda

2 c. all-purpose flour

Directions

Preheat oven to 350 degrees.

In a small bowl, stir chia seeds and water together. Set them in the fridge for 15 minutes.

While the chia seeds are "gelling up", place the avocado in a food processor.

Blend the avocado and cane sugar until smooth.

Transfer to a mixing bowl.

Place the bananas, almond milk, gelled chia seeds, and lime juice in the food processor.

Blend well.

Add it to the mixing bowl with the avocado mixture and stir well.

In a small bowl, mix the flour and baking soda.

Add it to the wet mixture and stir just until combined. (Do not overstir.)

Pour into a greased loaf pan.

(My loaf pan was pretty full so I filled 4 muffin cups, too.)

Bake for 55-65 minutes, or until toothpick comes out clean.

(The muffins take about 20-30 minutes)

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(Directions with Pictures)

Preheat oven to 350 degrees.

In a small bowl, stir chia seeds and water together. Set them in the fridge for 15 minutes.

While the chia seeds are "gelling up", place the avocado in a food processor.

Blend the avocado and cane sugar until smooth.

Transfer to a mixing bowl.

Place the bananas, almond milk, gelled chia seeds, and lime juice in the food processor.

Blend well.

Add it to the avocado mixture.

Stir well.

In a small bowl, mix the flour and baking soda..

Add it to the wet mixture.

Fold it in just until combined.

Do not overstir.

Pour into a greased loaf pan.

(My loaf pan was pretty full so I filled 4 muffin cups, too.)

Bake for 55-65 minutes, or until toothpick comes out clean.

Let cool before slicing...if you can wait that long. :)