I love to have avocados on hand, but they sometimes get too ripe too fast. This avocado bread is a wonderful, unusual way to use them. It makes a delightful dessert served warm with chocolate or vanilla ice cream and chocolate syrup.
- 2-1/4 cups all-purpose flour, divided
- 1-1/4 cups sugar, divided
- 1 tablespoon baking cocoa
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter, softened
- 3/4 cup dark chocolate chips, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup mashed ripe avocados (about 2 medium)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts
- Preheat oven to 350°. For topping, in a small bowl, combine 1/4 cup flour, 1/4 cup sugar, cocoa and cinnamon. Cut in butter until crumbly. Stir in 1/4 cup chocolate chips; set aside.
- In a large bowl, whisk baking powder, baking soda, salt and remaining 2 cups flour and 1 cup sugar. In another bowl, whisk eggs, avocado, buttermilk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and remaining 1/2 cup chocolate chips.
- Transfer to a greased 9×5-in. loaf pan; sprinkle with reserved topping. Bake until a toothpick inserted in center comes out clean, 60-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.
1 piece: 237 calories, 9g fat (4g saturated fat), 29mg cholesterol, 228mg sodium, 38g carbohydrate (22g sugars, 2g fiber), 4g protein.