Use avocado instead of butter to make banana bread with a dose of healthy fats and a low measure of guilt. Avocados are cholesterol free, and about 50% of the fat in the gorgeous green fruit comes from monounsaturated fats (one of the good ones)—which makes this quick bread that much more alluring.
When you puree avocados, they take on the texture of softened butter, which makes them easy to incorporate into the batter. And since avocados have a mild, fresh, slightly sweet flavor, they pair well with the bananas and the vanilla in the recipe.
A few tips for this bread: Use very ripe, soft bananas – they'll have more pronounced banana-y flavor than firmer ones. Wait until the skin is brown all over for the best results. (Did you know that if bananas start to get overly brown you can freeze them? Freeze them right in their skins, then thaw and peel. When thawed they become super soft and are extremely easy to mash!) It's also best to work with ripe avocados, they will have the richest, creamy, buttery flavor.
Customize the bread to your tastes: add some ground cinnamon or a touch of nutmeg. Stir chopped toasted pecans into the batter or chopped extra-dark chocolate. Or sweeten some cream cheese with honey or maple syrup and serve with bread slices.