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

Today it’s unusual for me 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 points that need to be shared: I have some exciting information to inform you… but I must hold off a bit (sorry!). Ugh keeping secrets is definitely pretty difficult for me too! Choose a fun announcement very, very soon!

Shall we get to it?

Coconut: Coconut essential oil, coconut flakes, and toasted coconut. If you love coconut, this bread is for you!

Strawberries: Strawberry season is upon us. I suggest deciding on organic strawberries; they’ll have significantly more flavor!

Minimal sugar: If you use extra ripe bananas, pigs feet cost you get rid of 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 sugars, as it has a more prominent taste.

Chia seeds: The new love of my life. Wait, I think I say that about everything? Anyhow, chia seed products add extra dietary fiber, omega-3s, and a delicious crunch to this bread. It reminds me a small amount of poppyseed bread.

This banana bread is easy to create, and even better to eat. Why? Each cut clocks in at about 160 calories, nearly 4g of proteins and 3g of fibers. 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. Of course, 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 dark brown sugar or coconut sugar

2 teaspoons vanilla extract

1/4 cup non-fat 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 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 really like Investor Joe’s Coconut Essential oil spray.)

In a big bowl, whisk jointly flour, baking powder, baking soda, and salt; reserve.

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 mix to wet ingredients, and mix until combined. Carefully collapse strawberries, raspberries, coconut and chia seeds into the batter.

Place batter in prepared loaf pan. Sprinkle top equally with 3 tablespoons of coconut. Place sliced up strawberries over the top of the bread. Bake for 50-65 moments or until toothpick put into center happens clean. Cool on cable rack for 20 mins, then remove from skillet and return to cable rack to finish cooling. Bread can be 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 room temperature, make sure to wrap well.

You should use whole wheat grains if you’d like. I like to use white whole wheat or whole wheat pastry flour, or perhaps a half and fifty percent mixture. I’d also put in a little more almond dairy or coconut essential oil towards the batter if you select this flour.

OMG We knew that a new loaf of bread formula with strawberries and coconut was approaching once I found your Instagram picture a few days ago..YUM!

Quick question..imagine if I wish to use oatmeal flour? Would that totally throw off the recipe? I just love the dark chocolate raspberry oatmeal banana loaf of 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 dry and crumbly. So i tried adding more dairy nonetheless it didn’t help. I ended up packaging the crumbly dough in to the loaf pan and cooking it anyways. It still preferences delicious but it falls aside and it very dry.

Is going to be trying this recipe once again this weekend but this time i think i’ll use spelt flour…

This recipe is indeed versatile, my kids are adoring 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 designed for this to become but very filling and the strawberry banana coconut combo is perfect for this hot spring day.