Phyllis' Avocado Bread

Avocado bread is the lesser-known cousin of banana bread, and it deserves more attention. Mashed ripe avocado does the same job a banana would: it provides moisture, fat, and structure all in one ingredient. The difference is the resulting loaf is faintly green, almost grassy in flavor, and pairs beautifully with the toasty crunch of pecans.

The sour milk is the trick most modern recipes drop. Adding a tablespoon of vinegar or lemon juice to a half cup of regular milk and letting it sit for 5 minutes mimics the buttermilk that old-time bakers had on hand. The acid reacts with the baking soda to give the bread its rise, and the slight tang plays well against the rich avocado and sweet pecans.

The whole wheat pastry flour is what keeps the bread tender. Regular whole wheat flour has more gluten and turns quick breads dense, but pastry flour has lower protein and behaves more like all-purpose. The 50/50 mix with unbleached all-purpose gives you the nutty depth of whole wheat without sacrificing the soft crumb.

Pro Tips

• Use a very ripe avocado. Soft enough to mash with a fork, the kind you’d otherwise throw away. Underripe avocados taste raw and grassy in the bread.
• Don’t overmix. Stir just until the flour is moistened. Excess gluten development turns quick breads tough.
• The bread looks pale green right out of the oven and may darken slightly as it cools. That’s normal. Avocado oxidizes mildly during baking.
• Wrap cooled bread in plastic and refrigerate. The flavor and moisture deepen overnight.

Variations

• Add a teaspoon of cinnamon and a quarter teaspoon of nutmeg for a spice-forward version.
• Stir in a half cup of dark chocolate chips for an avocado-chocolate combo.
• Drizzle cooled loaves with a lime glaze (powdered sugar plus fresh lime juice) for a brighter, more dessert-leaning bread.