Avocado banana bread

For ➍
250 g flour 
100 g sugar 
1 ts baking powder 
1 ts baking soda/sodium bicarbonate
½ tsp salt 
3 small bananas, very ripe 
120 g low-fat Greek yogurt 
2 ts vanilla extract 
2 eggs 
1 avocado, peeled & pitted

Preheat the oven to 160°C. Line a cake tin (23 x 13 cm) with baking paper.
In a large bowl, mix the flour with the sugar, baking powder, baking soda/sodium bicarbonate and salt.
Mash the bananas with a fork in a medium bowl. Beat in the yogurt, vanilla extract and eggs. Mash the avocado until smooth and make sure there are no chunks left.
Beat the avocado into the banana mixture, add to the flour mixture and stir well to form a thick batter. Pour the batter into the cake tin. (Add sliced banana for decoration).
Bake in the oven for 65 m, until a skewer in the center comes out clean. Let cool on a rack.
When using not ripe enough bananas, bake them 20 m on a baking tray lined with baking paper in the oven at 150 ° C if you want them very ripe, or 30-40 m if they need to be overripe.