Ahhh the weekend is here now. I am craving it like chocolate.
Now it’s unusual for me to bring you a recipe on a Friday, but I simply had to share this epic banana bread with you.
Speaking of factors that need to become shared: I have some exciting news to tell you… but I have to hold off a little (sorry!). Ugh keeping secrets is usually pretty problematic for me too! Look for a fun announcement extremely, very soon!
Shall we get to it?
Coconut: Coconut oil, coconut flakes, and toasted coconut. If you value coconut, this bread is for you!
Strawberries: Strawberry season is upon us. I would recommend deciding on organic strawberries; they’ll have significantly more flavor!
Minimal sugar: If you are using extra ripe bananas, you get rid of the need to use extra sugar. With all the current flavors going on in this banana bread, there’s no need for much. I also utilized dark brown glucose, as it includes a more prominent flavor.
Chia seed products: www.jubileecoho.com The brand new like of my life. Wait, I think I state that about everything? Anyhow, chia seed products add extra fibers, omega-3s, and a delicious crunch to the breads. It reminds me a little bit of poppyseed bread.
This banana breads is easy to make, 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 time just got better.
I love to have my bread toasted (or slightly warm) having a sliver of almond butter and low-sugar strawberry jam. Needless to say, your free to top yours however you’d like.
Have an excellent weekend!
1 teaspoon cooking powder
3/4 teaspoon baking soda
1 tablespoon coconut oil, melted and cooled
1/3 cup packed darkish sugar or coconut sugar
2 teaspoons vanilla extract
1/4 cup nonfat 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
Preheat oven to 350 F. Grease 9-in . loaf skillet with cooking squirt. (I love Investor Joe’s Coconut Oil spray.)
In a large bowl, whisk jointly flour, baking natural powder, baking soda, and salt; reserve.
Within a seperate large dish, beat collectively banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond dairy until smooth and creamy. Gradually add dry combination to wet substances, and mix until combined. Lightly flip strawberries, raspberries, coconut and chia seed products in to the batter.
Place batter in prepared loaf skillet. Sprinkle top consistently with 3 tablespoons of coconut. Place sliced up strawberries outrageous of the loaf of bread. Bake for 50-65 mins or until toothpick put into center happens clean. Cool on wire rack for 20 minutes, after that remove from skillet and return to cable rack to finish cooling. Bread is even better the next day (they often 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 room temperature, make sure to wrap well.
You should use whole wheat grains if you want. I love to make use of white whole wheat grains or whole wheat pastry flour, or perhaps a half and fifty percent mixture. I would also add a bit more almond dairy or coconut oil to 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 coming once I saw your Instagram picture a few days ago..YUM!
Quick question..what if I wish to use oatmeal flour? Would that totally throw off the recipe? I simply love the dark chocolate raspberry oatmeal banana breads so much which i am HOOKED on oatmeal flour.
I simply 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 dairy nonetheless it didn’t help. I ended up packaging the crumbly dough in to the loaf skillet and cooking it anyways. It still preferences delicious but it falls apart and it extremely dry.
Is going to be trying this recipe 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 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 up and the strawberry banana coconut combo is ideal for this hot springtime day.