Yet more rainy day baking...

It's spring, full-force, in the Midwest, and getting a tad bit too damp for my liking...this weather always makes me want to bake something, so I scoured my ever-growing "Yum" board on Pinterest, and this is what I came up with: Avocado Banana Bread! Brilliant! Moist, banana-y and good for you too! And to those who are squeamish about the avocado; you can't taste it!

Avocado Banana Bread (thanks to www.crazyforcrust.com)

1 1/2 avocados, peeled and pitted (or one huge one)

1 cup sugar

2 very ripe bananas

2 eggs

6 Tablespoons milk

1 teaspoon vinegar

1 teaspoon baking soda

2 cups flour

1/2 cup chocolate chips (I used a very generous sprinkling of mini chips)

Preheat oven to 375 degrees.  Spray a loaf pan with cooking spray (I dusted mine with flour too) and set aside.  Puree avocados in a food processor until smooth and transfer to a large bowl.  Add sugar and mix with a hand mixer (or stand mixer) until well blended.  Place the bananas, eggs, milk, vinegar and baking soda in a food processor and pulse until liquefied.  Pour half the banana mixture into the avocado mixer with 1 cup of flour and stir until just combined.  Repeat with the rest of the banana mixture and flour. Do not over mix! Pour into loaf pan, top with chocolate chips and bake for about 35 minutes, until browned on top and a toothpick comes out clean.  Let cool at least 10 minutes before slicing. Yum!