Banana & Avocado Bread - refined sugar free, butter and oil free

A delicious refined sugar free, butter and oil free, whole wheat banana bread.

📝 Ingredients

• 160 g ripe but not overly so (avocado, 3/4 cup)
• 200 g coconut sugar (3/4 cup plus 2 tbs)
• 250 g wholemeal flour (2 cups, whole wheat)
• 1 tsp baking powder
• tsp 1/2 bicarbonate of soda
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup thick greek yoghurt
• 1 large overripe banana (mashed, 2 small)
• TOPPING:
• 1 large banana (sliced, 2 small)
• 2 tsp coconut sugar (extra, for sprinkling)

👨‍🍳 Instructions

1. 1Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and grease a 23 cm x 13cm (9 x 5 inch)[amazon_link id="B00008W70I" target="_blank" ]Loaf Pan[/amazon_link].
2. 2Place the avocado and coconut sugar into the bowl of a food processor and process until smooth. Add the remaining ingredients except the sliced and process until well combined. Pour the batter into the prepared loaf tin.
3. 3Place two rows of slices of banana along the middle of the cake until covered. Sprinkle with coconut sugar and bake for 1 hour 20 minutes or until the cake is cooked through in the middle and starts to come away from the sides of the tin. If the top of the cake is browning too quickly cover with foil.
4. 4Cool in the tin for 30 minutes before turning out onto a wire rack [amazon_link id="B000HLU84K" target="_blank" cooling rack[/amazon_link] to cool completely.