Best with Over Ripe ÉVO® Hass Avocado
Note: A few brown spots or extra-soft flesh are usually fine. But if your avocado has grey flesh throughout, is very stringy, or smells sour or fermented, it’s best to discard it.
Mashed overripe avocado replaces butter in this moist, tender loaf. A hint of lime zest keeps the flavour bright and intentional rather than “salvage”.
What You’ll Need
- 2 over ripe ÉVO® Hass avocados, mashed (about 1 cup)
- 2 cups plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¾ cup brown sugar
- 2 eggs
- ½ cup Greek yoghurt or buttermilk
- 1 tsp vanilla extract
- Zest of 1 lime
- Optional: ½ cup chopped walnuts or dark chocolate chips
How to Make It
- Preheat oven to 180°C (160°C fan) and line a 20 cm loaf tin with baking paper.
- In a bowl, whisk together flour, baking powder, baking soda and salt.
- In a separate bowl, beat mashed avocado, brown sugar, eggs, yoghurt, vanilla and lime zest until smooth.
- Fold dry ingredients into wet until just combined; do not overmix. Stir in walnuts or chocolate, if using.
- Pour batter into the prepared tin and smooth the top.
- Bake for 45–55 minutes, or until a skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- Swap half the flour for wholemeal for extra fibre.
- Add 1 tsp ground cinnamon or cardamom for warmth.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
Good for You
Replacing butter with avocado reduces saturated fat while adding fibre, potassium and vitamin E. This loaf is a more nutrient-dense take on classic banana bread, ideal for breakfast or afternoon tea.