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!

  • 1 ¾ cup flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup banana, mashed
  • 1 tablespoon coconut oil, melted and cooled
  •  cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • ¼ cup greek yogurt
  • 2 tablespoons almond milk, coconut, or skim also work)
  • ¾ cup strawberries, diced
  • ¼ cup raspberries, diced
  • ½ cup coconut flakes, plus 3 tablespoons for topping (sweetened is fine, too)
  • 2 tablespoons chia seeds
  • 2-4 strawberries, sliced for topping

1.Preheat: oven to 350 F. Grease 9-inch loaf pan with cooking spray. (I love Trader Joe's Coconut Oil spray.)
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.
Servings/Yield: Servings: 16 | Yield: 1 loaf  • Source: Ambitious KitchenPhotobucket

No comments:

Post a Comment

Thank you, your comments brighten my day!