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Ahhh the weekend is here. I am craving it like delicious chocolate.
Right now it’s unusual for me to enable you to get a recipe on a Friday, but I simply had to share this epic banana breads with you.
Speaking of items that need to be shared: I have some exciting news to tell you… but I must hold off a little (sorry!). Ugh keeping secrets can be pretty difficult for me as well! Look for a fun announcement extremely, very soon!
Shall we get to it?
Coconut: Coconut oil, coconut flakes, and toasted coconut. If you love coconut, this loaf of bread is for you personally!
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, you get rid of the need to use extra sugar. With all the flavors happening within this banana loaf of bread, there’s no need for much. I also used dark brown sugars, as it has a more prominent flavor.
Chia seed products: The new love of my life. Wait, I believe I say that about everything? In any case, chia seeds add extra dietary fiber, omega-3s, along with a delicious crunch to the loaf of bread. It reminds me a little bit of poppyseed bread.
This banana bread is easy to help make, and even easier to eat. Why? Each slice clocks in at about 160 calorie consumption, nearly 4g of protein and 3g of dietary fiber. Yes, snack period just improved.
I enjoy have my bread toasted (or slightly warm) having 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 time:
10 mins
Cook period:
1 hour
Total period:
Ingredients
1 teaspoon cooking 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 non-fat basic greek yogurt (I used Chobani)
2 tablespoons unsweetened almond milk (soy, coconut, or skim also function)
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 okay, too)
2 tablespoons chia seeds
Instructions
Preheat oven to 350 F. Grease 9-in . loaf pan with cooking aerosol. (I really like Trader Joe’s Coconut Essential oil spray.)
In a big bowl, whisk jointly flour, baking powder, baking soda pop, and salt; reserve.
Within a seperate large dish, beat collectively banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond dairy until clean and creamy. Gradually add dry combination to wet substances, and blend until combined. Softly collapse strawberries, raspberries, coconut and chia seed products in to the batter.
Place batter in prepared loaf pan. Sprinkle top consistently with 3 tablespoons of coconut. Place chopped up strawberries over the top of the breads. Bake for 50-65 a few minutes or until toothpick put into center arrives clean. Cool on wire rack for 20 a few minutes, after that remove from pan and go back to wire rack to complete cooling. Bread is even better the next day (they often are). Bread will remain fresh for a couple days when wrapped tightly. I really like this loaf of bread with strawberry jam and peanut butter.
Banana bread will stay fresh at room temperature, be 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 a half and half mixture. I’d also put in a little more almond milk or coconut oil towards the batter if you select this flour.
OMG We knew a new breads formula with strawberries and coconut was coming once I found your Instagram picture several 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 bread so much that I am Addicted to oatmeal flour.
Amy, @Chobani
I just made this but i substituted coconut flour for the whole wheat flour…epic fail. The dough/batter wouldn’t come together, it was dry and crumbly. Therefore i tried adding more dairy nonetheless it didn’t help. I finished up packing the crumbly dough in to the loaf pan and baking it anyways. It still preferences delicious but it falls aside and it extremely dry.
Will be trying this recipe once again this weekend but this time around i believe i’ll use spelt flour…
This recipe is indeed versatile, my kids are adoring it too!
I subbed buckwheat flour and almond meal for the all purpose, applesauce for the Greek yogurt and used flax rather than an egg. It’s denser than you designed for this to be but very filling and the strawberry banana coconut combo is perfect for this hot spring day.
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