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Ahhh the weekend is here. I am craving it like chocolates.
Now it’s unusual for me personally to enable you to get a recipe on a Friday, but I simply had to talk about this epic banana bread with you.
Speaking of things that need to become shared: I have some exciting news to inform you… but I must hold off a bit (sorry! Should you loved this article and you wish to receive details regarding stuffed zucchini boats quinoa generously visit our webpage. ). Ugh keeping secrets is normally pretty problematic for me as well! Choose a fun announcement extremely, very soon!
Shall we get to it?
Coconut: Coconut essential oil, coconut flakes, and toasted coconut. If you love coconut, this breads is for you personally!
Strawberries: Strawberry season is upon us. I would recommend deciding on organic strawberries; they’ll have more flavor!
Minimal sugar: If you are using extra ripe bananas, you get rid of the need to use extra sugar. With all the flavors happening in this banana breads, there’s no need for very much. I also utilized dark brown sugar, as it includes a more prominent taste.
Chia seeds: The new like of my entire life. Wait, I believe I state that about everything? In any case, 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 bread is easy to make, and even easier to eat. Why? Each cut clocks in at about 160 calories, almost 4g of protein and 3g of fiber. Yes, snack time just got better.
I enjoy have my bread toasted (or slightly warm) using a sliver of almond butter and low-sugar strawberry jam. Of course, your absolve to top yours however you would like.
Have an excellent weekend!
Prep period:
10 mins
Cook time:
1 hour
Total time:
Ingredients
1 teaspoon baking powder
3/4 teaspoon cooking soda
1 tablespoon coconut essential oil, melted and cooled
1/3 cup packed darkish sugar or coconut sugar
2 teaspoons vanilla extract
1/4 cup non-fat simple 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-inches loaf skillet with cooking aerosol. (I love Trader Joe’s Coconut Oil spray.)
In a large bowl, whisk jointly flour, baking natural powder, baking soda pop, and salt; set aside.
Within a seperate large dish, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond dairy until steady and creamy. Slowly add dry mix to wet ingredients, and mix until combined. Carefully collapse strawberries, raspberries, coconut and chia seed products into the batter.
Place batter in prepared loaf skillet. Sprinkle top consistently with 3 tablespoons of coconut. Place sliced strawberries outrageous of the breads. Bake for 50-65 moments or until toothpick inserted into center arrives clean. Great on wire rack for 20 moments, then remove from pan and go back to cable rack to finish cooling. Bread is even better the very next day (they always are). Bread will stay fresh for a few days when wrapped tightly. I love this breads with strawberry jam and peanut butter.
Banana bread will stay fresh at space temperature, make sure to wrap well.
You can use whole wheat grains if you’d like. I like to use white whole wheat grains or whole wheat grains pastry flour, or perhaps a half and fifty percent mixture. I would also put in a little more almond dairy or coconut oil towards the batter if you choose this flour.
OMG I knew a new bread formula with strawberries and coconut was approaching once I found your Instagram picture several days ago..YUM!
Quick question..what if I wish to use oatmeal flour? Would that completely throw off the recipe? I simply love the dark chocolate raspberry oatmeal banana breads so much that I am Addicted to oatmeal flour.
Amy, @Chobani
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 dry and crumbly. Therefore i attempted adding more dairy but it didn’t help. I finished up packaging the crumbly dough in to the loaf skillet and cooking it anyways. It still preferences delicious nonetheless it falls apart and it extremely dry.
Will be trying this formula again this weekend but this time i think i’ll make use of 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 intended for this to become but very filling as well as the strawberry banana coconut combo is perfect for this hot spring day.