- 1/3 cup oats, old-fashioned
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 California avocado, fresh, ripe and seeded
- 1/4 cup canola oil
- 1 cup firmly packed C&H® Golden Brown Sugar
- 2 large eggs
- 2 bananas, very ripe
- 1/2 cup walnuts, chopped
- 1/4 cup buttermilk
- C&H® Confectioners Sugar for sprinkling (optional)
Preheat oven to 350°F. Line a 9x5x3-inch loaf pan with nonstick foil; lightly grease the bottom only.
Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon; set aside.
Scoop the avocado into a large bowl; mash lightly.
Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy. Add eggs, one at a time, beating well after each addition. Stir in bananas, then walnuts and dry ingredients. Stir in buttermilk; beat just until buttermilk is incorporated. Pour into prepared loaf pan.
Bake for 70 minutes. Avocanana bread is quite moist and may not pass the "toothpick" test at this point. If you prefer a drier bread, bake a little longer.
Featured by the California Avocado Commission Website.
Sprinkle cooled bread with confectioners' sugar, if desired.