Avocado and Banana Bread

This avocado and banana bread tastes best the next day, so I suggest making it the night before and enjoying for breakfast the next morning.

160g (3/4 cup) ripe but not overly so, avocado
200g (3/4 cup plus 2 tbs) coconut sugar
250g (2 cups) wholemeal (whole wheat) flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 large eggs
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup thick Greek yoghurt
1 large overripe banana (2 small), mashed

TOPPING:
1 large banana (2 small), sliced
2 tsp coconut sugar, extra, for sprinkling

View the full recipe at Delicious Everyday →