I’m just going to call this avocado coconut banana bread: “Thank You Bread.” It’s been on repeat in our home – both enjoyed by our family and hopefully by the people we gift it to. To be fair, it’s a win-win. As it bakes, the aroma infiltrates the house overpowers the smell of 3 boys + their tennis shoes. I’m more of a cook than a baker, but every time I bake this avocado coconut banana bread, it turns out right. It’s simple and straightforward…all things I need during coronavirus life.

banana bread on a wood table

As we wrap up the school year, and launch into I don’t know what: here is my personal top home-schooling thank you’s. If you have people to thank on your list…I highly recommend gifting them with this avocado, coconut banana bread

Thank you…

  • Kindergarten and second grade teachers. You gave us the confidence to do hard things and grace when we said enough is enough (for now).
  • Neighborhood friends who watched our kids ride bikes through busy streets, making sure they were safe, while I was on zoom calls.
  • McDaniel Nutrition clients. For pivoting to telehealth, sticking with self-care and offering me kindness when we get interrupted by my boys asking me if they can watch one more episode of Scooby-Doo.
  • My mom. For spending time with my boys every Friday over FaceTime offering them her gift of music.
  • My husband. For handling breakfast, making me a daily lunch of scrambled eggs with spinach and offering me time on the weekends to be alone.

two boys by banana bread

This gratitude list for my people could go on forever. It’s amazing how lucky you feel when you take a minute to think about it.

“The simplest and deepest way to make who we are at one with the world is through the kinship of gratitude. Nothing brings the worlds of spirit and earth together more quickly.” Mark Nepo

Print
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banana bread on a wood table

Avocado, Coconut Banana Bread


  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x

Ingredients

Scale
  • Cooking spray
  • 3 bananas, ripe
  • 1 avocado
  • 1/4 c. coconut oil
  • 3/4 c. sugar
  • 1 large egg
  • 1 t. vanilla
  • 1 c. all-purpose flour
  • 1/2 c. whole-wheat flour
  • 1/3 c. dark chocolate chips (optional)
  • 1 t. baking powder
  • 1 t. baking soda

Instructions

  1. Preheat oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray.
  2. In a medium bowl, mash the bananas and avocado.
  3. In a separate bowl, combine the coconut oil and sugar.
  4. Add the egg and vanilla, mixing until thoroughly combined.
  5. In a separate bowl, combine the flour, baking powder and baking soda.
  6. Add to the egg mixture, stirring until almost fully combined.
  7. Add the banana/avocado mixture.
  8. Stir in chocolate chips and mix until everything is fully incorporated.
  9. Pour into prepared pan.
  10. Bake for 1 hour. Cool before slicing.

  

Notes

  • Adapted from ALDI.us
  • Category: bread
  • Method: bake
  • Cuisine: breakfast

Keywords: avocado coconut banana bread

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.