Banana Avocado Bread with Pecans and Chocolate Chips

Easily, the best perk of working in a restaurant is all the free food. I take my perk payment in the form of dessert: lots and lots of dessert. The best part is the tiramisu, hands down. Owing to the way the tiramisu is cut from its large, rectangular, metal tray, there are always scraps leftover. I like to tell people I’m helping to clean the tray by hoofing into the scraps, and I like to think the dishwashers appreciate it. I certainly appreciate the dishwashers at our restaurant: three lovely guys – Franklin, Mario and Antonio –  with not too much English between them. It didn’t take them long to realise that offering me up platefuls of leftover dessert elicits joyful dancing and squeals of delight during service so this recipe is for them. I hope they like it. It’s moist and sticky and totally delicious. I’m not normally a fan of things that taste like banana but I had to restrain myself from devouring this bread after I pulled it from the oven.

Banana Avocado Bread with Pecans and Chocolate Chips

175g / ¾ cup butter, softened
250g / 1 1/3 cup brown sugar + approx 25g for the top
2 medium eggs, beaten
2 medium, ripe bananas, mashed
1 summer avocado, finely chopped
100g / ½ cup pecans, chopped + a handful of whole pecans for decoration
100g / ½ cup dark chocolate chips
300g / 2½ cups flour
2 tsp baking powder

1. Preheat the oven to 180C / 350F. Grease a 1lb loaf tin (9″ x 5″ x 2.5″) and line the base with baking paper.

2. Beat together the softened butter and brown sugar until fluffy. Add the beaten eggs and mix well.

3. Add the mashed banana and finely chopped avocado. Mix with a wooden spoon.

4. Add the chopped pecans and chocolate chips.

5. Combine the flour and baking powder. Add to the wet mixture and mix well until the flour is completely incorporated. Use a spatula to scrape down the sides.

6. Pour the mixture into the prepared loaf tin. Sprinkle over the extra brown sugar and arrange the pecans on top. Bake in the oven for 1 hour and 15 mins or until a knife inserted comes out clean. Keep an eye on the sugar and pecans on top. If they are starting to burn, cover with foil.


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