This beauty was made as a celebration of my two sweet friends (and temporary parents!), Dave & Ernestine and their 45 years of marriage. As I said earlier, food is my love language. D & E were pleased to come home from a weekend out of town and find this baked goodness coming out of the oven.
This bread is guilt-free – no butter and minimal sugar. The mashed bananas provide all the sweetness you need! The riper the sweeter. I used Greek yogurt & almond milk, which made it SUPER moist. I also added chia seeds for extra nutritional value! So each slice equals about 150 calories, 5g fiber and 5g protein. A good healthy snack.
The tricky part is eating only one piece.
Strawberry Coconut Banana Bread
1 ¾ cup flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 cup mashed bananas (2-3 bananas)
1 tbsp coconut oil (melted and cooled)
1/3 cup brown sugar
2 tsp vanilla extract
¼ cup plain nonfat Greek yogurt
2 tbsp unsweetened almond milk
1 cup diced strawberries (organic is sweeter!)
½ cup coconut flakes, plus 3 tbsp for topping
2 tbsp chia seeds
2-4 strawberries, sliced for topping
Preheat oven to 350 degrees. Grease 9-ince loaf pan with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a separate large bowl, beat together bananas, brown sugar, egg, coconut oil, vanilla, yogurt and milk until smooth. Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, coconut and chia seeds into the batter. Place batter in loaf pan. Sprinkle top with coconut flakes and sliced strawberries. Bake for 50-65 minutes. Bread will stay fresh at room temperature wrapped tightly for a few days. I like to eat it warm with a little butter spead on it. PB or strawberry jam would be good too. Enjoy!