Banana Avocado Bread

  • Yield : 1 loaf
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 1m

Banana Avocado Bread

Banana and avocado is a winning combination for babies so it’s not surprising they make a delicious loaf together. The avocado provides a nutrient rich alternative to the saturated fat laden butter and gives a lovely, lighter, softer texture that is simply yummy. Simply slice into fingers for a tasty snack or freeze for the kids’ lunchboxes.

For babies under 12months substiute the honey with maple syrup or sugar due to the risk of botulism.

Nutrition Note: A slightly different take on banana bread which provides a higher fibre, more nutritious loaf containing heart healthy monounsaturated fat. Kids will love it in their lunchboxes.

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  • 1 cup plain flour
  • 1 cup wholemeal plain flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 3 medium ripe bananas, mashed
  • 1 ripe avocado, mashed
  • 1/4 cup honey (or maple syrup or sugar)
  • 1 tsp vanilla extract


Step 1

Preheat the oven to 180 degrees Celsius and grease and line a 23x13cm loaf tin. -

Step 2

Place the flours, baking powder, baking soda and salt in a large bowl and stir to combine. -

Step 3

Place the eggs, banana, avocado, honey and vanilla in a separate bowl. -

Step 4

Add the banana avocado mixture to the dry ingredients and stir until just combined. -

Step 5

Pour the mixture into the loaf tin and bake in the oven for about 45 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean. If the loaf is browning too fast, cover with foil for the remainder of the cooking time. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Slice and serve, or freeze in individual portions. -

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Recipe Comments

  1. posted by Rebecca on May 14, 2015

    Hi, I’m wanting to make this as it looks yummy but in your ingredients it says 1/2 Baking Soda, is that 1/2 a teaspoon??? Also can I use self raising flour rather than than plain flour and the baking soda etc?
    I’m looking forward to making this. Thanks

    • posted by Jess on May 15, 2015

      Hi Rebecca, I’m sure this would work fine. Enjoy, Jx

  2. posted by Gemma on May 15, 2015

    Just made it and so yummy!

    • posted by Jess on May 15, 2015

      Great to hear Gemma 🙂 Jx

  3. posted by Viorica on May 22, 2015

    Hi, i’m in the US and i can’t find wholemeal flour, is it the same as whole wheat flour? Thank you!

    • posted by Allie on May 28, 2015

      Yes, it’s the same 🙂

  4. posted by Emma on May 23, 2015

    This was so easy to make and looked amazing but had such a strong taste of baking powder. 3 tsp? Such a shame as it looked so good and tasted initially great until the aftertaste kicked in. Is 3 tsp correct?

    • posted by Jay Moore on May 26, 2015

      I also experienced an aftertaste of baking powder and/or soda. Does the recipe possibly require something acidic to balance out the alkaline nature of the baking soda? eg. Lemon juice? Though, to be honest, I’m a bit puzzled as I’ve used a fair bit of baking soda in the past with just plain banana bread and didn’t experience an aftertaste. I wonder if something in the avocado brings out that flavour more?

  5. posted by Rebecca on May 24, 2015

    Is there anything I can replace for baking powder?? Thanks

  6. posted by Jay Moore on May 27, 2015

    Ok, I’ve made it again, and it tastes good (no aftertaste of the rising agents). I must have put too much baking soda in last time. This time I used less baking powder than suggested as I used self raising flour for the plain flour. Added some chopped dates for a bit of extra sweetness 😉 thanks!!! I love that it’s a dairy free banana bread!

  7. posted by Goldie on July 3, 2015

    Fantastic! I slightly modified the recipe and used 1 cup of almond meal and 1/2 cup plain flour 1/2 cup self raising flour – also added 1/2 cup of desiccated coconut – my kids loved it!

    • posted by Jess on July 7, 2015

      Great to hear, thank you Goldie. Your modifciations sound delicious. Jx

  8. posted by Sarah Hollis on July 14, 2015

    I made this into muffins and my son loves them., such a great thing to grab out of the freezer when your running out the door

    • posted by Jess on July 18, 2015

      Great to hear, thanks Sarah 🙂 Jx

  9. posted by Ruthann on July 19, 2015

    Ingredient list says 1/2 baking soda. 1/2 of what?

  10. posted by Skye Cameron on August 10, 2015

    Thanks so much for a fabulous recipe! My 10 month old absolutely loved it! I didn’t have any wholemeal plain flour, and used wholemeal SR flour instead. I consequently halved baking powder amount and omitted baking soda, which worked really well! Really moist and nicely sweetened with bananas. Winner!

  11. posted by Zara on September 4, 2015

    Hi…. I have found a new best friend….. This website lol it’s awesome 🙂 can I replace Sugar/ maple syrup with apple sauce? Would this still work? Thanks

    • posted by Allie on October 2, 2015

      Thank you! Should be fine, let us know how you go Ax

  12. posted by Babs on September 11, 2015

    Hi there

    I really want to make this but my daughter is allergic to egg, do you think I could make this with milk instead of eggs (maybe 1/2 cup) or do you think I’ll need to buy some egg replacer? Thanks x

  13. posted by Fabian on September 17, 2015

    I made this and it was in the oven for over 2 hours and still came out soft/uncooked in the centre.. I don’t know where I went wrong – too much avocado/banana maybe? What size/approx measurements did you use of each..?

  14. posted by Annie on November 1, 2015

    I love avocado and I love banana bread so it was only natural that I wanted to try this recipe. I always read the reviews on any recipe before I try it so I read the reviews on this and the only one that stood out was the one where it made mention of the strong after taste. I followed the recipe to every detail and the bread came out great however the strong after taste was to much for me and I was only able to eat one slice of this bread. I am not sure if it was the baking powder avocado combination and no sugar to combat that after taste of the baking powder. I always try recipe posted on Pinterest and this was the first recipe I ever tried that disappointed me. Will not try again. I will use my never fail banana bread recipe and add avocado to that which I am sure will give a much better outcome.

  15. posted by Mona on November 11, 2015

    This sounds yummy and perfect for my little one. Do you think it would be sweet enough without the honey/ sugar. Could I use another fruit to sweeten it ?

  16. posted by Denise on January 18, 2016

    I am going to try making this and have read all the comments. I don’t think using self rising flour instead of plain flour is a good idea because there is already baking powder in that. This recipe has so much baking powder in it I don’t think it even needs the baking soda (sodium bicarbonate) which is an ingredient already in baking powder.

  17. posted by Stephanie on January 25, 2016

    I baked this today, it turned out delicious!! I didn’t have any after taste issues, like some of the comments above….I did sift my dry ingredients together, so maybe that distributed everything more evenly. I made a double batch and will definitely be making this again and again.

    • posted by Allie on February 17, 2016

      Thanks for the feedback. Ax

  18. posted by Maila Zafra on February 4, 2016

    Hi. I currently don’t have wholemeal plain flour. Can I just use plain flour instead? Thanks in advance for your help.

  19. posted by Adrienne Conlon on March 15, 2016

    Hi there. I made this this morning and it was in the fan oven for about 90 minutes – and even then the skewer wasn’t coming out entirely clean! I’ve let it cool and have sliced up, and it’s very moist inside and really doesn’t look cooked. It’s very tasty mind 🙂 I’m yet to try my very fussy daughter on it. Should the texture be like bread as opposed to a moist sticky inside? From the picture it looks like it should be. Maybe I converted the amounts into grams wrong (I’m in the UK) or had too much banana. Would be great if you could put the gram conversion on your recipes or have a note page somewhere with what they are (I think they’re different to US cups, which equally confuses me). Thanks so much. And great website – I have printed a load of recipes off.

  20. posted by Leah on June 18, 2016

    Made this today – quite tasty but despite baking it for an hour quite doughy inside like is still needs more oven time?

  21. posted by Alexis Willmett on July 25, 2016

    Hiya, Wondering if I can sub the white flour with something like almond meal or even just add more wholemeal flour?


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