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Ahhh the weekend is here now. I am craving it like delicious chocolate.

Today it’s unusual for me to bring you a recipe on the Friday, but I simply had to talk about this epic banana bread with you.

Speaking of points that need to be shared: I’ve some exciting news to inform you… but I have to hold off a little (sorry!). Ugh keeping secrets is definitely pretty problematic for me as well! Choose a fun announcement extremely, very soon!

Shall we get to it?

Coconut: Coconut essential 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 would recommend deciding on organic strawberries; they’ll have significantly more flavor!

Minimal sugar: If you use extra ripe bananas, you eliminate the have to use extra sugar. With all the flavors taking place within this banana loaf of bread, there isn’t any need for very much. I also utilized dark brown glucose, as it includes a more prominent taste.

Chia seed products: The new like 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 this breads. It reminds me a little bit of poppyseed bread.

This banana bread is easy to create, and even easier to eat. Why? Each slice clocks in at about 160 calories, nearly 4g of proteins and 3g of dietary fiber. Yes, snack period just got better.

I enjoy have my bread toasted (or slightly warm) using a sliver of almond butter and low-sugar strawberry jam. Of course, your free to top yours however you would like.

Have an excellent weekend!

Prep period:

10 mins

Cook time:

1 hour

Total period:

Ingredients

1 teaspoon baking 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 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 can use more strawberries)

1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is fine, too)

2 tablespoons chia seeds

Instructions

Preheat oven to 350 F. Grease 9-inch loaf pan with cooking spray. (I love Trader Joe’s Coconut Essential oil spray.)

In a large bowl, whisk collectively flour, baking powder, baking soda pop, and salt; set aside.

Inside a seperate large bowl, beat jointly banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until smooth and creamy. Gradually add dry combination to wet substances, and combine until combined. Lightly collapse strawberries, raspberries, coconut and chia seeds into the batter.

Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place chopped up strawberries over the top of the loaf of bread. Bake for 50-65 minutes or until toothpick placed into center happens clean. Cool on cable rack for 20 mins, then remove from pan and return to wire rack to finish cooling. Bread is usually even better the very next day (they usually are). Bread will remain fresh for a couple days when wrapped tightly. I love this breads with strawberry jam and peanut butter.

Banana bread will remain fresh at space temperature, make sure to wrap well.

You can use whole wheat flour if you’d like. I like to make use of white whole wheat or whole wheat grains pastry flour, or perhaps a half and fifty percent mixture. I would also add a bit more almond milk or coconut essential oil to the batter in the event that you select this flour.

OMG I knew a new bread recipe with strawberries and coconut was approaching once I found your Instagram picture a few times ago..YUM!

Quick question..what if I wish to use oatmeal flour? Would that completely throw away the recipe? I simply love the chocolates raspberry oatmeal banana bread so much which i am HOOKED on oatmeal flour.

Amy, @Chobani

I just made this but i substituted coconut flour for your wheat flour…epic fail. The dough/batter wouldn’t come together, it was dried out and crumbly. So i attempted adding more milk but it didn’t help. I ended up packaging the crumbly dough into the loaf skillet and baking it anyways. It still tastes delicious nonetheless it falls apart and it very dry.

Will be trying this formula once again this weekend but this time i believe i’ll use spelt flour…

This recipe is indeed 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 instead of an egg. It’s denser than you intended for this to be but very filling up as well as the strawberry banana coconut combo is ideal for this hot springtime day.

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