Easy Banana Avocado Bread Recipe

A close-up of a partially sliced loaf of banana avocado bread topped with chocolate chips. Avocados and a banana are visible in the background.

You’re going to love this Banana Avocado Bread—it's incredibly easy to make and a great way to use up ripe fruit. Perfect for breakfast, lunch, or dessert, it’s kid-friendly and delicious at any time of the day. Plus, it's a hit at potlucks and holiday gatherings, making it a recipe you’ll keep coming back to. Simple ingredients, minimal effort, and maximum flavor—what’s not to love?

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana avocado bread

Servings: Slices

Calories: 227kcal

Author: Mandy Applegate

Ingredients

2 ripe bananas mashed
1 ripe avocado mashed
2 large eggs
⅓ cup honey or maple syrup
¼ cup coconut oil melted
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup chopped walnuts or sugar-free chocolate chips optional

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, combine the mashed bananas and avocado. Add the eggs, honey or maple syrup, melted coconut oil, and vanilla extract. Mix well.
2 ripe bananas, 1 ripe avocado, 2 large eggs, ⅓ cup honey or maple syrup, ¼ cup coconut oil, 1 teaspoon vanilla extract
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
1 ½ cups whole wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in the chopped walnuts or chocolate chips, if using.
¼ cup chopped walnuts or sugar-free chocolate chips
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve and enjoy!

Notes

Ripe Bananas Are Key: The riper the bananas, the better the flavor. Those almost-too-brown bananas on your counter are perfect for this recipe—they add natural sweetness and make the bread super moist.
Avocado Matters: Make sure your avocado is perfectly ripe—soft and creamy. It blends right in, giving the bread a rich texture without any overpowering taste.
Don’t Overmix: When you’re combining the wet and dry ingredients, less is more. Stir just until everything comes together. Overmixing can make the bread dense, and we want it light and fluffy.
Get Creative with Add-Ins: Walnuts or chocolate chips are a classic choice, but don’t be afraid to experiment! Dried cranberries, chopped pecans, or even a handful of seeds can add a fun twist.
Watch the Bake Time: Every oven is a bit different, so keep an eye on your bread as it bakes. Start checking around the 55-minute mark—if a toothpick comes out clean, it’s done. No one likes dry bread, so pull it out as soon as it’s ready.
Cool Completely Before Slicing: It’s tempting to cut into your bread while it’s warm, but let it cool completely first. This helps it set and makes slicing much easier—plus, the flavors get even better as it cools.
Store It Right: To keep your bread fresh, wrap it up tight or pop it in an airtight container. It’ll stay moist and delicious for a few days on the counter, or you can freeze it for later.

Nutrition

Tried this recipe?Let us know how it was!

Don’t lose this recipe!