I Tried the TikTok-Famous Avocado Bread and Have Some Thoughts

Long before avocado toast popped up on the menu of every all-day cafe, there were avocado green appliances in a decade known as the ’70s. In that same era, avocado bread recipes showed up in cookbooks, like the once B. Dylan Hollis found and tried on TikTok.

Dylan is known for his pompadour, saying “eggies” instead of eggs, and his passion for vintage recipes, which he demos for fans in his home kitchen. I’ve been enjoying his videos for a while, but when I saw him blending avocados to make a quick bread recipe he found in a cookbook from 1973, I knew it was time to fire up my own oven and give it a try. With more than 24 million views and 4 million likes, it seemed like I wasn’t the only one intrigued by this recipe.

Like most quick breads (like banana bread or zucchini bread), this recipe comes together quickly. You mix 2 medium avocados with 3/4 cup sugar, beat in 3 eggs, and then fold in 2 cups flour mixed with 1 1/2 teaspoons baking powder. You could lug out the stand mixer for this recipe, but Dylan mixed everything in a bowl, so I went that route, too. And no, I didn’t forget the butter or oil; the avocado is the fat in this recipe, so either option is not needed. And yes, the batter does look suspiciously like guacamole. 

Once the batter is mixed up, you transfer the batter to a loaf pan and bake at 350°F until a toothpick inserted in the center comes out clean, 45 to 50 minutes. 

As the bread baked, it filled the kitchen with a sweet smell, which inspired both my husband and our son, Gus, to ask what I was cooking. When I told them, they looked a bit concerned. Judging by what I could see via the crack in the center of the loaf, it was indeed green on the inside, which 7-year-old Gus thought was pretty cool. 

When it came time to taste the bread, we were a house divided. My husband and I liked it at first, but then found it to have an unpleasant avocado-y aftertaste. I thought maybe it was because I used avocados that were just past their prime, so I made it again a few days later (the things I do for you!). The second loaf, which I made with perfectly ripe avocados, was better, although the aftertaste was still there, even though I drizzled the cooled loaf with a simple lemon glaze (just powdered sugar and lemon juice) for added sweetness and flavor. 

But Gus had his own thoughts. After one bite, he said, “Usually I don’t like avocados, but this is good!” and gobbled up his entire piece. After that enthusiastic response, I decided to cut off another piece and try griddling the slice in butter, which is my go-to banana bread move. (The method also works for muffins and doughnuts.) I’m not sure if it was the heat or the butter or the toasted exterior, but I was able to see what Gus saw in this cake. All hail the ’70s — and all hail butter!

1. Grease the loaf pan and use a parchment sling. This is my go-to prep for any quick bread. It’s added insurance for making sure your treat comes out of the pan cleanly.
2. Consider adding a glaze. To give the cake a little extra pizzazz, I’d recommend making a quick glaze. I used a mix of fresh lemon juice and powdered sugar, but a mix of cream and powdered sugar or lime juice and powdered sugar would also be good. The glaze adds flavor and sweetness and looks pretty, too.
3. Your cake is only as good as your avocados. Because the avocados are the only fat in the cake, you’re gonna taste them. Considering that, using perfectly ripe avocados is the key to success. 
4. Add a little salt to the batter. The recipe doesn’t call for salt, but I’d recommend mixing 1/4 teaspoon of kosher salt with the flour.
5. Griddle slices in butter. Try slices solo first, but consider griddling them in butter for the best avocado bread experience.