Ingredients:

  • 2 medium ripe avocados (approx. 225g)
  • 0.5 cup Greek yogurt (125g)
  • 2 large eggs
  • 1 tbsp lemon juice
  • 2 cups all-purpose flour (250g)
  • 0.75 cup granulated sugar (150g)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.5 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 180°C (350°F) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, mash the avocado flesh until almost smooth. Immediately stir in the lemon juice and Greek yogurt to prevent oxidation.
  3. Whisk in the room-temperature eggs and vanilla extract until the mixture forms a uniform, pale green emulsion.
  4. Sift the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon directly over the wet ingredients.
  5. Using a silicone spatula, fold the dry ingredients into the wet mixture gently. Stop immediately once no white streaks of flour remain to avoid over-mixing.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 45 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out with only a few moist crumbs. The internal temperature should be right around 95°C.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.