Upon receiving a full bag of avocados, I am now into avocados. Good thing I like avocados!
Based on this chart, I would guess these might be Pollock avocados, though I’m not sure. They are about the size and shape of a pear, a little hard at first but soften quickly to a buttery taste.
Besides making a lot of the obvious (guacamole), I have used the avocados for smoothies; in wraps and salads; made a corn, avocado and black bean salad; and used them as the fat and moisture in avocado-banana bread and brownies. The avocado-banana bread was really good, and I plan to make more and freeze it. Despite putting a good dent in this stash, I am not sick of avocados yet. We’ll see when I’m done with them.
If anyone has a great new way to use avocados, I’m up for making anything (vegetarian). And if anyone would like an avocado or two, please let me know, they won’t last much longer.
From the California Avocado Commission website
- ⅓ cup old-fashioned oats
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- 1 ripe, Fresh California Avocado, seeded
- ¼ cup canola oil
- 1 cup (packed) brown sugar
- 2 eggs
- 2 very ripe bananas
- ½ cup chopped walnuts
- ¼ cup buttermilk
- Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only.
- Preheat oven to 350 degrees F.
- Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Scoop the avocado into a large bowl and mash lightly.
- Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.
- Add eggs, one at a time, beating well after each addition.
- Stir in bananas, then walnuts and dry ingredients.
- Stir in buttermilk and beat just until buttermilk is incorporated.
- Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the “toothpick” test at this point. If you prefer a drier bread, bake a little longer.