Ahhh the weekend is here now. I am craving it like chocolates.
Right now it’s unusual for me personally to bring you a recipe on a Friday, but I simply had to talk about this epic banana bread with you.
Speaking of factors that need to be shared: I have some exciting news to inform you… but I have to hold off a bit (sorry!). Ugh keeping secrets is normally pretty difficult for me as well! Choose a fun announcement very, very soon!
Shall we reach it?
Coconut: Coconut oil, coconut flakes, and toasted coconut. If you love coconut, this bread is for you personally!
Strawberries: Strawberry season is upon us. I suggest opting for organic strawberries; they’ll have more flavor!
Minimal sugar: If you are using extra ripe bananas, you eliminate the need to use extra sugar. With all the current flavors happening with this banana breads, there isn’t any need for very much. I also used dark brown glucose, as it has a more prominent flavor.
Chia seeds: The brand new like of my entire life. Wait, I think I state that about everything? Anyway, chia seeds add extra dietary fiber, omega-3s, and a delicious crunch to this breads. It reminds me a little bit of poppyseed bread.
This banana bread is easy to make, and even better to eat. Why? Each slice clocks in at about 160 calories, almost 4g of proteins and 3g of fibers. Yes, snack period just improved.
I love to have my bread toasted (or slightly warm) with a sliver of almond butter and low-sugar strawberry jam. Needless to say, your absolve to top yours however you’d like.
Have a great weekend!
1 teaspoon cooking powder
3/4 teaspoon cooking soda
1 tablespoon coconut oil, melted and cooled
1/3 cup packed dark brown sugar or coconut sugar
2 teaspoons vanilla extract
1/4 cup non-fat simple 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 can 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 spray. (I love Trader Joe’s Coconut Oil spray.)
In a large bowl, whisk collectively flour, baking powder, baking soda, and salt; reserve.
In a seperate large dish, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until steady and creamy. Gradually add dry blend to wet elements, pigs feet food and blend until combined. Lightly flip strawberries, raspberries, coconut and chia seeds in to the batter.
Place batter in prepared loaf skillet. Sprinkle top consistently with 3 tablespoons of coconut. Place sliced up strawberries outrageous of the loaf of bread. Bake for 50-65 minutes or until toothpick inserted into center happens clean. Cool on wire rack for 20 a few minutes, after that remove from pan and go back to wire rack to complete cooling. Bread is even better the next day (they often are). Bread will stay fresh for a few days when covered tightly. I really like this breads with strawberry jam and peanut butter.
Banana bread will remain fresh at room temperature, make sure to wrap well.
You should use whole wheat flour if you want. I like to use white whole wheat grains or whole wheat pastry flour, or a half and fifty percent mixture. I would also add a bit more almond milk or coconut essential oil to the batter if you select this flour.
OMG We knew a new loaf of bread formula with strawberries and coconut was coming once I saw your Instagram picture several times ago..YUM!
Quick question..imagine if I want to use oatmeal flour? Would that totally throw away the recipe? I simply love the chocolates raspberry oatmeal banana breads so much which i am Addicted to oatmeal flour.
I simply made this but i substituted coconut flour for the whole wheat flour…epic fail. The dough/batter wouldn’t get together, it was dried out and crumbly. Therefore i attempted adding more milk but it didn’t help. I finished up packing the crumbly dough in to the loaf skillet and baking it anyways. It still preferences delicious but it falls apart and it extremely dry.
Is going to be trying this recipe again this weekend but this time around i believe i’ll make use of spelt flour…
This recipe is so versatile, my kids are caring it too!
I actually 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 intended for this to become but very filling as well as the strawberry banana coconut combo is perfect for this hot spring day.