2.Whish: together flour, baking powder, baking soda, and salt; set aside.
3.In a seperate large bowl, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until smooth and creamy.
4.Add: dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.
5.Place: batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. Bake for 50-65 minutes or until toothpick inserted into center comes out clean. Cool on wire rack for 20 minutes, then remove from pan and return to wire rack to finish cooling.
6.Bread is even better the next day (they always are). Bread will stay fresh for a few days when wrapped tightly. I love this bread with strawberry jam and peanut butter.
Friday, July 10, 2015
Strawberry Coconut Chia Seed Banana Bread
This is my favorite of the breads I baked today. Probably because I love strawberries, and coconut. The flakes on top make the bread. I am surprised by the lack of fat (butter, oil etc) how moist and delicious this bread is. Definitely a new favorite of mine for breakfast!
Servings/Yield: Servings: 16 | Yield: 1 loaf • Source: Ambitious Kitchen