Like any place else, there are certain truisms about growing up in San Diego. The first week of school is always the hotest. Dude can be used as a noun, adjective, verb and even the occasional expletive. And, nobody actually buys avocados, oranges, grapefruits or lemons (because if you don’t have one of these trees in your backyard, your neighbor does). I’m not kidding, I don’t think I consumed a single store-bought avocado until I went to college.
Sadly, the urban jungle in which we currently live is not so generous with its fruit. Which means I actually have to spend money on this egg-shaped delicacy. Which also means that I do everything in my power to make sure they do not go to waste.
And that is where this week’s post begins. I had uber ripe avocados. I also had super ripe bananas. And some walnuts.
Well, I say, when life gives you ripe, make wavocana bread.
That’s right, avocado, banana walnut bread.
I was a little disappointed at how subtle the avocado is in this recipe. Though, it did add fantastic texture.
Moist, nutty and satisfying. Dude.
adapted from: www.californiaavocado.com/
- 1 cup old-fashioned oats
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- 1 ripe, Fresh California Avocado, seeded
- ¼ cup coconut oil in liquid form (can substitute canola oil)
- 1 cup packed brown sugar
- 2 eggs
- 2 very ripe bananas
- ½ cup chopped walnuts
- ¼ cup buttermilk
- Preheat oven to 350 degrees. Line a 9 x 5 x 3 inch loaf pan with parchment paper, grease bottom only.
- Sift together dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Scoop the avocado into a large bowl and mash lightly.
- Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.
- Add eggs, one at a time, beating well after each addition.
- Stir in bananas, then walnuts and dry ingredients.
- Stir in buttermilk and beat just until buttermilk is incorporated.
- Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Wavocanana bread is quite moist and may not pass the “toothpick” test at this point. If you prefer a drier bread, bake a little longer.