Avo-nana bread

This quick and easy to make bread is gluten and sugar free, it’s yummy to eat plain or toasted with a little butter and honey. After it’s cooled, slice and freeze the slices separately.

Credit: Danielle Abou Karam

• serves

  6

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 1 ripe avocado, roughly chopped
• 1 ripe banana, roughly chopped
• 165 g (1½ cups) hazelnut meal
• 35 g (⅓ cup) ground psyllium husks
• 95 g (⅓ cup) plain Greek yoghurt
• 3 eggs
• 2 tsp baking powder
• 1 tsp mixed spice
• pinch bicarbonate of soda
• pinch salt
• walnut halves, sunflower kernels and pepitas, to decorate

Instructions

1. Preheat the oven to 180°C. Line the base and sides of an 11 cm x 20 cm loaf tin or use a silicone pan.
2. Place all the ingredients except the nuts and seeds for decorating into the bowl of a food processor and process until smooth. Pour into the lined tin, smooth the top, then decorate with walnut halves, sunflower kernels and pepitas down the centre.
3. Bake for 1 hour or until a skewer withdraws clean. Stand until cool, then cut into slices to serve. 

 

Photography by Danielle Abou Karam.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.