Light brown sugar is often used in banana bread for its flavor and moisture-enhancing properties. The molasses in brown sugar adds a subtle caramel flavor that complements the bananas, while also contributing to a softer, more moist texture in the finished loaf.

Avocanana Bread 

Ingredients

• ¾ cup old-fashioned oats
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 California avocado, fresh, ripe and seeded
• ¼ cup canola oil
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 2 bananas, very ripe
• ½ cup walnuts, chopped
• ¼ cup buttermilk
• confectioners’ sugar for sprinkling (optional)

Directions

1. Preheat oven to 350°F. Line a 9x5x3-inch loaf pan with nonstick foil; lightly grease the bottom only.

2. Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon; set aside.

3. Scoop the avocado into a large bowl; mash lightly.

4. Add oil and light brown sugar to the avocado. Cream together using an electric mixer, until light and creamy. Add eggs, one at a time, beating well after each addition. Stir in bananas, then walnuts and dry ingredients. Stir in buttermilk; beat just until buttermilk is incorporated. Pour into prepared loaf pan.

5. Bake for 70 minutes. Avocanana bread is quite moist and may not pass the “toothpick” test at this point. If you prefer a drier bread, bake a little longer. 

Source: https://www.dominosugar.com/bread-recipes