Ingredients
| Bread | |
|---|---|
| 1 | (4-ounce) package WHOLLY® Diced Avocado |
| 3 | ripe bananas, peeled |
| 1 | large egg |
| 1 | teaspoon vanilla extract |
| 1¼ | cups all-purpose flour |
| ¼ | cup unsweetened cocoa powder |
| ¾ | sugar |
| 1½ | teaspoons baking powder |
| ¾ | cup dark chocolate chips, divided |
| Icing | |
|---|---|
| 2 | cups powdered sugar |
| 1 | cup SKIPPY® Creamy Peanut Butter |
| ½ | cup unsalted butter, room temperature |
| ¼ | cup heavy cream |
Directions
For the Bread
Heat oven to 375°F. Grease a 9×5-inch loaf pan with nonstick cooking spray.
In the bowl of a food processor, place avocado, bananas, egg and vanilla. Blend until smooth, about 1 minute. Transfer avocado mixture to a large bowl.
In a separate large bowl, whisk flour, cocoa powder, sugar and baking powder together until combined. Fold wet ingredients and 1/2 cup chocolate chips into dry ingredients until just combined.
Pour batter into prepared loaf pan. Bake for 1 hour 10 minutes to 1 hour 15, until a toothpick inserted into the center comes out clean. Allow to cool completely.
For the Icing
In a large bowl, using a hand mixer, beat powdered sugar, peanut butter, butter and cream together until light and fluffy, about 2 to 3 minutes. Spread icing over the top of the bread. Top with remaining chocolate chips. Slice and serve.
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