Avocado Yogurt Loaf

Name: Avocado Yogurt Loaf
Cuisine: British
Ingredients: 2 cups self-raising flour; 1/2 teaspoon salt; 115 g unsalted butter, soften; 1/2 cup brown sugar; 2 large eggs, room temperature; 2 avocados, mashed; 1/3 cup Greek yogurt

the.mainstream.me @cook_22996635

Avocado Yogurt Loaf

the.mainstream.me @cook_22996635

Saved

Ingredients

1h 30m

Dry Ingredient
2 cupsself-raising flour
1/2 teaspoonsalt
Wet Ingredient
115 gunsalted butter, soften
1/2 cupbrown sugar
2large eggs, room temperature
2avocados, mashed
1/3 cupGreek yogurt

Saved

Steps

1h 30m

1

Preheat air fryer at 175C.
2

Line baking mould/loaf pan with baking/parchment paper. Measure the paper slightly longer than the mould/pan size, to ease pulling the loaf out from the mould/pan later.
3

Sift flour, then mix all dry ingredients in a bowl, put aside.
4

In another mixing bowl, beat/whisk the butter and brown sugar until smooth and creamy.
5

Add 1 egg in the butter sugar creamy mix and beat/whisk well. Then add another egg and beat/whisk well.
6

Then, beat in yogurt & mashed avocados, mix well.
7

Gradually add in mixed dry ingredients into the combined wet ingredients, slowly beat/fold until no flour pockets remain. May use spatula to fold the batter to avoid overmix.
8

Scrap/Spoon the batter into prepared baking mould/loaf pan and bake for 20 minutes at 175C.
9

After 20 minutes, loosely cover the loaf with aluminum foil or baking/parchment paper. Then, continue to bake for another 35 minutes. This is to prevent to top from getting too brown/burnt.
10

Insert a toothpick in the loaf center, if it comes out clean, means the loaf is done.
11

Else, continue to bake for another 5 minutes, and repeat Step #10.
12

Once the loaf is done, remove the loaf from baking mould/loaf pan by pulling the lined baking/parchment paper. Allow the loaf to cool completely on a wire rack.
13

Slice the loaf. Optionally sprinkle seasalt to taste. Viola!