Ahhh the weekend is here now. I am craving it like chocolate.
Now it’s unusual for me to enable you to get a recipe on the Friday, but I just had to talk about this epic banana loaf of bread with you.
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Shall we get to it?
Coconut: Coconut oil, coconut flakes, and toasted coconut. If you value coconut, this bread is for you!
Strawberries: Strawberry season is upon us. I would recommend opting for organic strawberries; they’ll have significantly more flavor!
Minimal sugar: If you use extra ripe bananas, you eliminate the need to use extra sugar. With all the current flavors going on within this banana bread, there’s no need for very much. I also used dark brown glucose, as it has a more prominent taste.
Chia seed products: The brand new love of my life. Wait, I believe I state that about everything? Anyhow, chia seeds add extra fibers, omega-3s, and a delicious crunch to this breads. It reminds me a little bit of poppyseed bread.
This banana breads is easy to help make, and even better to eat. Why? Each slice clocks in at about 160 calorie consumption, nearly 4g of protein and 3g of fiber. Yes, snack time just got better.
I enjoy have my bread toasted (or slightly warm) having a sliver of almond butter and low-sugar strawberry jam. Of course, your free to top yours however you would like.
Have a great weekend!
Prep time:
10 mins
Cook time:
1 hour
Total time:
1 teaspoon baking powder
3/4 teaspoon cooking soda
1 tablespoon coconut essential oil, melted and cooled
1/3 cup packed darkish sugar or coconut sugar
2 teaspoons vanilla extract
1/4 cup nonfat plain greek yogurt (I used Chobani)
2 tablespoons unsweetened almond milk (soy, coconut, or skim also work)
3/4 cup diced organic ripe strawberries
1/4 cup smashed organic raspberries (or you should use more strawberries)
1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is fine, too)
2 tablespoons chia seeds
Preheat oven to 350 F. Grease 9-inch loaf skillet with cooking squirt. (I really like Trader Joe’s Coconut Oil spray.)
In a large bowl, whisk collectively flour, baking natural powder, baking soda, and salt; set aside.
In a seperate large dish, beat jointly banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until steady and creamy. Gradually add dry mixture to wet substances, and combine until combined. Gently flip strawberries, raspberries, coconut and chia seed products in to the batter.
Place batter in prepared loaf skillet. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries outrageous of the breads. Bake for 50-65 minutes or until toothpick placed into center comes out clean. Great on wire rack for 20 minutes, after that remove from skillet and go back to wire rack to finish cooling. Bread is normally even better the very next day (they always are). Bread will remain fresh for a couple days when covered tightly. I really like this bread with strawberry jam and peanut butter.
Banana bread will stay fresh at room temperature, be sure to wrap well.
You can use whole wheat flour if you’d like. I like to use white whole wheat or whole wheat grains pastry flour, or even a half and fifty percent mixture. I would also add a little more almond dairy or coconut essential oil towards the batter if you select this flour.
OMG I knew a new breads recipe with strawberries and coconut was approaching once I found your Instagram picture a few times ago..YUM!
Quick question..imagine if I want to use oatmeal flour? Would that completely throw away the recipe? I simply love the dark chocolate raspberry oatmeal banana breads so much which i am Addicted to oatmeal flour.
Amy, @Chobani
I simply made this but i substituted coconut flour for your wheat flour…epic fail. The dough/batter wouldn’t come together, it was dry and crumbly. Therefore i attempted adding more milk nonetheless it didn’t help. I finished up packaging the crumbly dough in to the loaf pan and baking it anyways. It still preferences delicious nonetheless it falls apart and it very dry.
Will be trying this recipe again this weekend but this time around i believe i’ll make use of spelt flour…
This recipe is indeed versatile, my kids are caring it too!
I subbed buckwheat flour and almond meal for the all purpose, applesauce for the Greek yogurt and used flax rather than an egg. It’s denser than you designed for this to become but very filling and the strawberry banana coconut combo is perfect for this hot springtime day.

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