Light brown sugar is often used in banana bread for its flavor and moisture-enhancing properties. The molasses in brown sugar adds a subtle caramel flavor that complements the bananas, while also contributing to a softer, more moist texture in the finished loaf.
Avocanana Bread
Ingredients
- ¾ cup old-fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 California avocado, fresh, ripe and seeded
- ¼ cup canola oil
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 2 bananas, very ripe
- ½ cup walnuts, chopped
- ¼ cup buttermilk
- confectioners’ sugar for sprinkling (optional)
Directions
- Preheat oven to 350°F. Line a 9x5x3-inch loaf pan with nonstick foil; lightly grease the bottom only.
- Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon; set aside.
- Scoop the avocado into a large bowl; mash lightly.
- Add oil and light brown sugar to the avocado. Cream together using an electric mixer, until light and creamy. Add eggs, one at a time, beating well after each addition. Stir in bananas, then walnuts and dry ingredients. Stir in buttermilk; beat just until buttermilk is incorporated. Pour into prepared loaf pan.
- Bake for 70 minutes. Avocanana bread is quite moist and may not pass the “toothpick” test at this point. If you prefer a drier bread, bake a little longer.
