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Gluten Free Banana Avocado Quick Bread photo
Gluten Free Banana Avocado Quick Bread
photo by recipe author

Servings: 12
Preparation Time: 8 minutes

Preheat oven to 400 degrees F.

Mash bananas and avocado with a potato masher in a food processor or with a fork. If really soft, you can use a hand or stand mixer.

Add remaining ingredients, sifting in baking powder and baking soda so that there are no clumpies.

Combine using whisk, mixer or food processor.

Line 2 loaf pans with parchment paper.

Evenly divide mixture into loaf pans. Mixture will be thick.

Reduce oven to 350 degrees and insert loaf pans into oven.

Bake 35-40 minutes or until toothpick inserted into center comes out clean.

Lift bread out of pan by edges of parchment. Cool on wire rack and then slice and serve.

Recipe submitted by Deva, Alachua, FL

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
OMG I've seen this recipe floating around didn't realize it was yours! Good job, I'm sure it's delicious.
# Posted By Marcia | 4/8/11 2:56 PM
This is delicious! I did have some trouble, though - I baked the loaves for a full hour, and they were still "doughy" in the center. Maybe my bananas and/or avocados were larger than yours? Perhaps you could give a measurement (weight or volume) for the amount of banana and avocado mixture to use.
My kids sure didn't seem to mind the slightly underbaked texture - one loaf didn't even finish cooling before it was gone! :-)
# Posted By Shannon | 4/11/11 3:16 PM
I really think this would be awesome. I love fresh coconuts but not dried coconut.
# Posted By gayle | 4/25/11 12:09 PM
while searching for a gluten free red velvet cake recipe i noticed this one - i think i can manage an attempt in preparing it :-) . will let you viewers know.......and if a red velvet cake and carrot cake recipe is listed i'm interested. thanks . be visiting soon.
# Posted By leroy | 4/26/11 9:42 AM
Never been to this site before & am so impressed with all the mouthwatering healthy recipes listed here. I think the first one I'm going to try is the Banana Avocado Quick Bread.
# Posted By Fazzie | 4/27/11 6:42 AM
I'm refined sugar free so I'm curious what you might sub for the sugar that wouldn't affect the texture of your bread, drastically. It sounds really good. I not much of a baker and have been looking for a good bread recipe. I usually use Medjool dates or rice syrup as a sweetener and avoid any artificial sweeteners. What do you think the dates/rice syrup would do to the texture?
# Posted By Sharon | 9/2/11 2:02 PM
I loved the flavor. I only used 1 1/4 cusp of sugar. Most was organic sugar and about 1/3 cup was Stevia. My Haas avocados were a bit large and don't know if that's is why the bread was not done is 40 minutes. Back in the oven now for another 20 min. But taste was lovely and husband will "try"it - it will be interesting if he likes it because normally he won't eat avocados...
# Posted By Susie Q | 1/28/13 11:09 AM
It would be helpful if the amount of banana and avocado were stated in measured cups so the bread is less likely to be soggy. Husband went "bananas" over it!! That's huge!
# Posted By Susie Q | 1/29/13 4:43 PM
Would another kind of fruit purée work since I am allergic to bananas or would it make it too moist?
# Posted By Mindy | 7/23/13 11:46 PM

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