Print Recipe
4.82 from 16 votes

Avocado Banana Bread (gluten/grain/dairy-free)

This Avocado Banana Bread (or cake) is soft, moist, full of nutrients and healthy ingredients. The banana hides the avocado taste to please the whole family
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: almond flour, avocado, avocado cake, banana, paleo cake, summer
Servings: 12
Calories: 181kcal
Author: Adriana Harlan - Living Healthy With Chocolate



  • Preheat the oven to 350 degrees and line an 8x4-inch medium loaf pan (or a cake pan) with parchment paper.
  • In a large bowl, mix the almond flour, baking soda, and salt.
  • Add the avocado, banana, coconut oil, vanilla, honey, and egg to your food processor (or blender) and pulse until the mixture is smooth.
  • Using a rubber spatula, gently mix the avocado mixture with the dry ingredients to form a batter, then fold in the macadamia nuts. Spread the batter evenly in the pan.
  • Bake until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. To preserve freshness, store bread inside an airtight container in the fridge. You can double the recipe if you like and also freeze it.



*If you don't have a scale to measure the ingredients mash your avocado then fill your measuring cup. You'll need about 2 small avocados.
**If you don't have a scale to measure the ingredients chop the banana into small pieces and fill the measuring cup. You'll need about 1 large banana. If you can find a type of banana called Apple banana use it in this recipe because it tastes amazing.
***You can omit the egg in this recipe, but keep in mind the texture will be more dense without it.
-Use maple syrup in place of honey if you're Vegan.


Calories: 181kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Fiber: 2g | Sugar: 5g