Banana Avocado Nut Bread

During the 2020 CoVid lock-downs, I came up with a low carb version of banana avocado nut bread made with almond flour and a couple of over-ripe bananas.  It was sorta okay the first time I made it, but the second time something went wrong and it just would not set up no matter how many extra minutes in the oven I gave it. I'm guessing that through the CoVid fog, I might have left something out.

Yesterday, I completely revised the recipe without the low carb approach, using all-purpose flour.  It came out beautifully, and so I am re-posting this recipe without the low-carb moniker. I am baking at an altitude above 5,000 feet, so if you're closer to sea level, the loaf will not take quite as long to cook through.

Ingredients
3 ripe bananas, peeled and cut into chunks
1-1/2 ripe large avocados, scooped out
2 extra large eggs
2 tbsp avocado oil
2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
3/4 cup chopped pecans
non-stick butter flavored cooking spray (like, Pam)

The Recipe
Preheat oven to 375°F degrees. 

Place the bananas and avocados in a food processor and run it on low for about a minute until everything is liquefied and smooth.  Add the avocado oil, vanilla extract and the eggs.  Pulse the processor until the mixture is well blended.

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt, and using a whisk, stir until combined.

Add the wet ingredients to the dry ingredients and using a cake mixer, mix on low speed for about a minute until everything is evenly blended and smooth.  Then, using a rubber spatula or mixing spoon, gently fold in the pecans and stir until well combined.

Spray an 8-inch bread loaf pan with the cooking spray, then pour in the batter and smooth out the surface.

Bake for 50 minutes, then turn the oven down to 350°F and continue baking for another 20-25 minutes.  Test for doneness by inserting a bamboo skewer or sharp knife into the very center of the loaf until it comes out clean.  If it doesn't, go another five minutes and test again.

Allow the bread pan to cool on a baking rack for thirty minutes, then turn out the loaf onto the rack and allow it to cool for another thirty minutes.  Serve warm, slathered with butter or cream cheese.

Because of the moistness of the baked loaf, keep refrigerated in a sealed zip lock bag for storage.  Zap individual slices in a microwave for 20-25 seconds to reheat and enjoy.