Strawberry Coconut Chia Seed Banana Bread1

Ahhh the weekend is here now. I’ve been craving it like chocolate.
Right now it’s unusual for me personally to bring you a recipe on the Friday, but I just had to talk about this epic banana loaf of bread with you.
Speaking of factors that need to be shared: I’ve some exciting information to inform you… but I have to hold off a little (sorry!). Ugh keeping secrets can be pretty problematic for me as well! Choose a fun announcement very, very soon!
Shall we get to it?
Coconut: Coconut oil, coconut flakes, and toasted coconut. If you love coconut, this loaf of bread is for you personally!
Strawberries: Strawberry period is upon us. I suggest opting for organic strawberries; they’ll have more flavor!
Minimal sugar: If you are using extra ripe bananas, you get rid of the have to use extra sugar. With all the flavors going on within this banana loaf of bread, there isn’t any need for much. I also used dark brown sugar, as it has a more prominent taste.
Chia seed products: The new love of my entire life. Wait, I believe I state that about everything? In any case, chia seed products add extra dietary fiber, omega-3s, and a delicious crunch to the loaf of bread. It reminds me a little bit of poppyseed bread.
This banana breads is easy to create, and even better to eat. Why? Each cut clocks in at about 160 calories, almost 4g of protein and 3g of dietary fiber. Yes, snack period just improved.
I love to have my bread toasted (or slightly warm) using a sliver of almond butter and low-sugar strawberry jam. Needless to say, your free to best yours however you’d like.
Have a great weekend!
Prep period:
10 mins
Cook time:
1 hour
Total period:
Ingredients
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 non-fat ordinary 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 okay, too)
2 tablespoons chia seeds
Instructions
Preheat oven to 350 F. Grease 9-inch loaf pan with cooking squirt. (I love Trader Joe’s Coconut Oil spray.)
In a big bowl, whisk jointly flour, baking natural powder, baking soda pop, and salt; set aside.
Within a seperate large bowl, beat jointly banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond dairy until smooth and creamy. Slowly add dry mixture to wet elements, and combine until combined. Softly fold strawberries, raspberries, coconut and chia seed products in to the batter.
Place batter in prepared loaf pan. Sprinkle top equally with 3 tablespoons of coconut. Place sliced strawberries over the top of the loaf of bread. Bake for 50-65 minutes or until toothpick inserted into center happens clean. Great on cable rack for 20 moments, after that remove from pan and go back to cable rack to finish cooling. Bread is usually even better the next day (they generally are). Bread will remain fresh for a few days when covered tightly. I love this loaf of bread with strawberry jam and peanut butter.
Banana bread will stay fresh at area temperature, be sure to wrap well.
You should use whole wheat grains if you want. I like to use white whole wheat grains or whole wheat 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 in the event that you choose this flour.
OMG We knew that a new loaf of bread formula with strawberries and coconut was approaching once I found your Instagram picture several times ago..YUM!
Quick question..what if I want to use oatmeal flour? Would that completely throw off the recipe? I just love the dark chocolate raspberry oatmeal banana bread so much that I am HOOKED on oatmeal flour.
Amy, @Chobani
I just made this but i substituted coconut flour for the whole wheat flour…epic fail. The dough/batter wouldn’t come together, it was dried out and crumbly. So i attempted adding more milk nonetheless it didn’t help. I finished up packaging the crumbly dough into the loaf skillet and baking it anyways. It still preferences delicious nonetheless it falls aside and it very dry.
Will be trying this formula once again this weekend but this time around i think i’ll use spelt flour…
This recipe is indeed versatile, my kids are loving 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 designed for this to become but very filling as well as the strawberry banana coconut combo is perfect for this hot springtime day.