Avocado Banana Choco-Chip Coffee Cake
As if Avocados didn't have enough incredible things about them, they can also replace the fat in some of our favorite baked goods.
Recently, I was invited to visit an Avocado Grove, enjoy some inventive brunch items using Avocados and even experience picking my own early green Hass right off the tree.
Jan DeLyser of the California Avocado Commission was our tour guide and the Farm we visited was Dan and Sue Pinkerton's.
Dan is a scientist, a farmer, a story teller and claims that Sue is the one who keeps it all together. The trees were heavy with beautiful green orbs and buds (Avocado trees bear fruit for one season and buds for the next year.)
After touring the farm, we visited Mission Packing Plant in Oxnard. There the Avocados (900lbs per bin) are cooled, washed, sorted, labeled, temperature ripened and sent out to the stores and distribution centers.
It's important to remember we have choices with all foods and we don't have to just take the first thing placed on a bin in front of us. California Avocados are worth the extra moment it takes to read the label. The season is long (March thru October), the fruit is consistent (buttery texture and smooth greens) and the standards are high (to match our own.)
At any point in any day, I am more than happy to eat a California Avocado straight out of the shell with a sprinkle of salt and pepper. Being inspired by the tour and the education, I wanted to develop a recipe that used California Avocados in baked goods.
This Avocado Banana Choco-Chip Coffee cake became the recipe that was made 2 times in one week. After my teen son and friends devoured the one I left out to cool, I made another one for my post.
Since then, I've made a couple more and found they freeze well, too. That makes a rushed morning even easier; I just pull out a slice and heat in the toaster oven. Enjoy and look for California Avocados when you shop.
Recipe: Avocado Banana Choco-Chip Coffee Cake
1/3 cup Walnuts (chopped)
1/3 cup Brown Sugar
1/2 tsp. Cinnamon
1/3 cup Choco Chips
1/2 cup (mashed) California Avocado
1/2 cup Honey
1 cup (mashed) ripe Banana
1 tsp. Vanilla
1/3 cup nonfat Yogurt
1 1/2 cup AP Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1) Combine nuts, sugar and cinnamon in a small bowl and hold for later.
2) Cream together the Avocado, Honey, Egg, Banana, Vanilla and Yogurt.
3) In another bowl, whisk together all dry ingredients (Flour, Baking Powder and Soda, salt), then stir this into the creamed ingredients until blended well.
4) Oil and dust with flour an 8x8 inch baking pan. Sprinkle half of the nut mixture into the bottom of the prepared pan, then spoon half of the batter on top of that.
5) Sprinkle the remainder of the nut mixture over the batter and then spoon the remainder of the batter over that.
6) Bake in a preheated 350F oven 40-45 minutes or until cake tests done. Cool in the pan for a few minutes.
This can be served in the pan, or inverted onto a plate for cutting, serving or freezing.
Click here to see more Avocado information and recipes from the California Avocado Commission