Health.com’s recipe is grain free and contains no refined sugar. The avocado not only helps the bread stay moist, it adds healthy fats and fiber. The bread’s not as sweet as regular banana bread, the article notes, but you can add chocolate nut butter, chocolate chips, or jam to make the bread even tastier.

Avocado-Banana Bread

Yield: 1 8-inch loaf

1 ½ cups almond meal

1 tsp. baking powder

1/4 tsp. baking soda

2 tsp. cinnamon

½ tsp. salt

8 oz. avocado, halved, pitted, flesh scooped out (about ¾ cup flesh)

2 medium ripe bananas (about 13 oz.), sliced

3 Tbsp. coconut oil, plus more for pan

2 tsp. vanilla extract

5 Tbsp. maple syrup

1 large egg

½ cup chopped nuts, unsweetened coconut or chocolate chips, optional

1. Preheat oven to 350ºF. Grease an 8-inch loaf pan with coconut oil.
2. In a medium bowl, combine almond flour, baking powder, baking soda, cinnamon, and salt. In a food processor, process avocado and bananas until blended. Add 3 Tbsp. coconut oil, vanilla, maple syrup and egg; process just until blended. Add avocado mixture to almond mixture and stir until combined. Fold in nuts or chocolate chips, if using.
3. Spread batter in loaf pan. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 55 to 65 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely.

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