這個食譜特別的地方是用酪梨取代奶油，
好吃又健康！
原料:
1/2 酪梨
1 大顆雞蛋
1 1/2 茶匙香草萃取
1 茶匙 橘子磨皮（可省略）
3 隻碾碎的熟香蕉
1 1/4杯 中筋麵粉
1/4 杯 無糖巧克力粉
1/2 杯 糖
1 茶匙 蘇打粉
1 茶匙 肉桂粉
1/2 茶匙 精鹽
1/2 杯半糖巧克力碎塊
巧克力蝴蝶餅（點綴用）
方法
烤箱預熱180度 ，將9×5英吋的烤盤上油（避免蛋糕黏住）
將酪梨、大雞蛋、香草萃取和橘子磨皮放入食物攪拌器，攪拌至柔順後加入輾碎的香蕉。
（我是用手把香蕉壓碎的）。
麵粉、巧克力粉、蘇打粉、糖、肉桂粉、精鹽、巧克力碎塊放入大碗中，攪拌混合。
（上述的糖量是微甜，想要甜一點的話可以再多加1/4杯糖。）
放入9×5英吋的烤盤裡，放上你要的裝飾，不裝飾也行哦！
烤1小時-1小時10分鐘，牙籤戳中心如果不沾黏就是烤好了。
三天以內吃完：）
Whisk together the flour, cocoa powder, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. Fold the flour mixture and 1/2 cup of the chocolate chips into the avocado mixture until just combined (it’s OK if there are some lumps). Transfer the batter to the prepared loaf pan, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
I don’t like to have my bread very sweet so I only put in 1/2 cup of sugar, you can add more as you like. Decorate with whatever you have or feel free to skip it.
Source: food network
Cross Culture Living 