Chocolate Avocado Banana Bread

chocolate avocado banana bread

This is a fun twist on an old favorite.  I have been making this recipe for years and it always turns out perfectly. In fact, I’m pretty sure this was the first recipe I came up with “all by myself”.  :)

To make it gluten-free, I just subbed out a few different flours where I usually used all-purpose flour.  Feel free to re-glutenize it by subbing the 2 cups of AP flour back in, and leave out the xanthan gum.

Chocolate Avocado Banana Bread


  • 2 ripe bananas (medium sized)
  • 1 ripe avocado (medium sized)
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup olive oil
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1 tbsp flaxseed meal mixed with 2 tbsp water… microwaved 3 times in 15 second intervals until gooey
  • 1 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1/2 cup almond flour
  • 1 tsp xanthan gum
  • 1/4 cup cocoa powder


Preheat oven to 350 degrees and grease and flour a loaf pan or use a silicon loaf pan.

Mash together bananas and avocado until smooth.  (I used a mixer set on high for this step).  Add in sugar, baking soda, baking powder, olive oil, lemon juice, salt and prepared flaxseed meal.  Mix well.

In separate bowl, mix together buckwheat flour, brown rice flour, almond flour, xanthan gum and cocoa powder.  Gradually add to other ingredients and mix well.  The batter will be thick and sticky.

Spread into prepared loaf pan and bake in preheated oven for about 40-50 minutes.  A knife inserted in the middle will come out clean when its done. *Take note that this bread will be dense and moist, rather than light and airy.

Serve with Earth Balance margarine slathered on top for an extra indulgent treat.

chocolate avocado banana bread

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29 Responses to Chocolate Avocado Banana Bread

  1. Cristal says:

    This looks absolutely amazing! I want to try making this tomorrow morning, but I just have one question – would it work to use 2 cups oat flour instead of AP flour or the gluten free flours in your original recipe?

  2. Steve Errickson says:

    I made the all-purpose flour version. WOW! I have a 7 year old boy with Crohn’s Disease and came across this recipe, as I’ve been looking for treats that might be easy on his stomach. Bananas, refined flour, avocado, cocoa powder; aside from the sugar it’s perfect! This recipe, AP flour of course, bakes REALLY well and tastes great. I recommend it and our kids can’t stop eating it! THANKS for posting this recipe! Super-happy with it.

  3. lisa says:

    Chocolate is my favourate, I love every chocolate food. This looks quite good.


  4. […] I’m going to try to throw together the avocado banana bread today… But not til later. If I don’t leave the house soon, it might not happen… […]

  5. […] attempts to save it’s life until I used it. I was perusing tonight and stumbled across this recipe. Yum. Tomorrow, I will be baking. I fully plan on subbing the AP flour back in as I’m no […]

  6. Sophie says:

    What an amazing & fabulously looking bread!! I have made it a couple of times & everybody loved it to bits!

    Thanks again!

    Many greets from a foodie fan from Brussels, Belgium!

  7. amy says:

    just made this, it was delicious. although it was yummy and vegan i went and ate it with non vegan butter. but next time i wont. just wondering if anyone knows the nutritional information of this. i am sure its all good but i would like to know as i am cutting down on calories and fat and it is easy to over do this beautiful tasty cake. ?? thank you for your help. xx

  8. […] (adapted from Allyson’s recipe) […]

  9. Caitlin says:

    turned out perfect!

  10. Erin says:

    I just made this and I am very pleased! It was the first time I’ve used that flax seed mixture in place of eggs (even though I’ve been baking vegan goodies for a year). I used a cup of whole wheat pastry flour because I’m not gluten free and it worked great.
    I’ll probably be making it in the future to satisfy any chocolate cravings.
    Thanks for the recipe!

    • allyson says:

      Oh that is terrific! I am super glad you enjoyed it and it worked well! You are very welcome for the recipe- it is one of my trusty standby’s. ;) The flax is pretty awesome… many people don’t microwave it- either a blender or nothing. I really get a kick outta the consistency of it microwaved, though… :D

  11. Lynda says:

    Made this last night — delicious! Thank you for sharing the recipe.

  12. […] I also added some ground flaxseed for a nutrient boost. I got my inspiration from this recipe for Chocolate Avocado Banana Bread, but I changed up the ingredients quite a […]

  13. Nora says:

    This sounds and looks fantastic! I’ve never tried avocado in baked goods, but have always wanted to!

  14. […] to Horseshoe Bay, packing yummy snacks of apples and some avocado-chocolate loaf made last night (recipe link for the curious). It’s always a little hard to see someone set off on something fun while you stay behind, […]

  15. Kristan says:

    This looks wonderful! I’ve been looking to expand my gluten-free cooking and this will get me started in the right direction!

  16. Avocado in a quickbread? What a great idea and glad it de-glutenized well :).

  17. Stephanie says:

    i’ve been dying to try avocados in dessert – this might be the right recipe to try!! thanks for posting!

  18. Joy says:

    I’m so pleased to have found your blog. Lovely photos, thoughtful recipes, just fabulous.

  19. Mihl says:

    I agree, this looks so moist!

  20. Jennifer says:

    What a sensational creation!!

  21. Your genius never stops! How do you come up with all of these beauties!!?!? I don’t know which to make first, this amazing looking bread or those vegan star crunches. I might just have to make both at the same time and have a feast!

    Really, this recipe looks so fantastic, thank you SO much for sharing!

  22. Becky says:

    Aaah this looks so good! Nice use of avocado!

  23. Ricki says:

    Looks fantastic, and so moist! I love using avocado in baking (esp w/ chocolate–covers the color!) because it adds such a richness. I can see how fudgy that cake is in the photo. What a great “first” for you! :)

    • allyson says:

      Thanks so much Ricki!!
      Yes, exactly… chocolate covers the color perfectly! Without it- kinda strange looking… but still delicious!