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Avocado Banana Bread

Course: Bakes


  • 2 cups self raising flour
  • 1 cup whole wheat flour
  • ½ tsp salt
  • 2 tsp baking soda
  • ½ cup vegetable oil
  • 1 medium size ripe avocado
  • 1 medium size ripe banana
  • 1 ½ cups granulated white sugar
  • ¾ cup milk
  • ¼ cup plain full fat yoghurt
  • ½ lemon; juiced


  • Preheat the oven to 170°C (fan forced).
  • Grease the loaf pan (refer notes) with butter or line with baking paper and keep aside.
  • In a large bowl, add the self raising flour, whole wheat flour, salt and baking soda.
  • Into a blender, add the avocado, banana, sugar, milk, yoghurt, oil and lemon juice. Blend till smooth and pour into the dry ingredients. Whisk till incorporated.
  • Pour into the greased loaf pan and bake for 1 hour 20 minutes or till done. Turn the pan around halfway through to ensure even cooking. Since oven temperatures can vary, check after 45 minutes, and thereafter every 5-10 minutes. To confirm if the bread has cooked through, insert a skewer in the middle of the loaf, the bread is cooked if the skewer comes out clean.
  • Cool for 30 minutes before slicing.


If you do not have self-raising flour, replace with all purpose flour but add 2 tsp baking powder to the dry ingredients.
If you have a small loaf pan, then use two and fill up only till the halfway mark as the batter does rise up.