|Fresh, ripe avocado|
|Bananas and avocado makes a moist loaf.|
1/3 cup old-fashioned oats
1 cup flour (I used half whole wheat and half regular flour)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 ripe, fresh avocado
1/4 cup canola oil
1 cup packed brown sugar (my diabetic version is 3/4 cup Stevia brown sugar, and 1/4 cup actual brown sugar)
2 large eggs
2 very ripe bananas
1/2 cup chopped walnuts (I used pecans instead)
1/4 cup buttermilk (didn't have any so use 1/4 cup milk and 1 teaspoon white vinegar)
I added 1/2 cup coconut that wasn't in the original recipe
Preheat oven to 350 degrees F.
Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom.
Combine dry ingredients (except for coconut), mixing and set aside.
Scoop the avocado into the food processor or mixing bowl.
Add the bananas, oil and brown sugar and blend until light and creamy.
Add the dry ingredients, mixing well, then add one egg at a time, mixing after each one.
Mix in the nuts and coconut and pour into prepared loaf pan.
Bake for 1 hour and 10 minutes, or until a knife inserted comes out clean.
This makes a very moist bread, good with cream cheese or as a low-calorie dessert or snack.
And for all who asked if the new puppy has a name yet, she is now Cricket. Molly is adjusting pretty well, mostly ignoring the new puppy.
|Cricket, new addition to Long Creek Herb Farm|