Avocado Bread

Pretty, dappled green avocado bread. It is so good. And it tastes like nothing you have had before. It’s bougie banana bread.

So simple to pull together with only 5 ingredients.

It isn’t the cheapest to make for sure, but wait for avocados to go on sale. Then buy a couple and wait for when they are perfectly ripe – when you pick it up and you can feel your fingers pushing into the flesh.

Avocado Bread


  • 2 ripe avocados (the big ones, as big as your hand)
  • ¾ cup granulated sugar
  • 3 large chicken eggs
  • 2 cups all-purpose flour
  • 1½ tsp baking powder


Preheat oven to 350°, liberally spray a 9×5″ bread pan or lightly oil it.

Cut the avocados in half, scoop out the flesh. Mash well with a fork, on a plate. Transfer to a small mixing bowl. Whisk in the sugar and eggs.

In a large mixing bowl whisk the flour and baking powder together, scrape in the wet ingredients, stir till fully mixed.

Scrape into the prepared bread pan, smooth out.

Bake for 45 to 55 minutes, till golden brown on top, and a butter knife comes out clean when inserted in the center.

Let cool on a rack, run a knife around the edges and turn out.

Let cool before slicing. Store in the refrigerator tightly wrapped. Eat within 2 to 3 days for best taste.

Makes 1 loaf.