Strawberry Coconut Chia Seed Banana Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 egg
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 3/4 cup all purpose flour
- 2 tablespoons chia seeds
- 1 tablespoon coconut oil melted and cooled
- 1/3 cup packed dark brown sugar
- 1 cup ripe mashed banana (about 2-3 bananas)
- 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 s
- 1/2 cup unsweetened coconut plus 3 tablespoons for topping (sweetened is fine, too)
- 2-4 strawberries, sliced for topping
- Carbohydrate 22.7882729458715 g
- Cholesterol 30.7753472216699 mg
- Fat 17.4165267702969 g
- Fiber 2.34301723976153 g
- Protein 3.00117183558468 g
- Saturated Fat 11.7881051184794 g
- Serving Size 1 1 Serving (55g)
- Sodium 93.6682748579782 mg
- Sugar 20.44525570611 g
- Trans Fat 1.21286253831815 g
- Calories 256 calories
Preheat oven to 350 F. Grease 9-inch loaf pan with cooking spray. (I love Trader Joe's Coconut Oil spray.)In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.In a seperate large bowl, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until smooth and creamy. Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.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. 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.
