I know that in a lot of baking recipes the ratio for substituting for butter with Applesauce is the same amount for each but I’d prefer to use something with healthy fat, hence my consideration of Avocado.

I’m not really concerned with taste as much as texture and suitability for baking.

I’ve previously used Avo for Chocolate Mousse and it was just fine tastewise so I’d be pretty surprised if it threw off the taste of the Banana bread.

I just want to know if there’s anything else that would make Avo unsuitable to use for baking. I know that baking recipes are more precise and scientific and generally don’t take kindly to tinkering and substitutions the way that savory recipes generally do.