Ahhh the weekend is here. I am craving it like chocolate.
Now it’s unusual for me to bring you a recipe on a Friday, but I just had to talk about this epic banana loaf of bread with you.
Speaking of items that need to become shared: I have some exciting information to tell you… but I must hold off a little (sorry!). Ugh keeping secrets is normally pretty difficult for me too! Look for a fun announcement very, very soon!
Shall we reach it?
Coconut: Coconut oil, coconut flakes, and toasted coconut. If you value coconut, this bread is for you personally!
Strawberries: Strawberry period 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 taking place in this banana loaf of bread, there’s no need for very much. I also utilized dark brown sugars, as it has a more prominent flavor.
Chia seeds: The new like of my entire life. Wait, I believe I say that about everything? Anyway, chia seed products add extra fibers, omega-3s, along with a delicious crunch to the bread. It reminds me a small amount 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 proteins and 3g of fiber. Yes, snack period just improved.
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 a great weekend!
1 teaspoon cooking powder
3/4 teaspoon cooking 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 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 fine, too)
2 tablespoons chia seeds
Preheat oven to 350 F. Grease 9-inch loaf skillet with cooking spray. (I love Investor Joe’s Coconut Essential oil spray.)
In a large bowl, whisk together flour, baking natural powder, baking soda, and salt; set aside.
Inside a seperate large dish, beat collectively banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until steady and creamy. Gradually add dry combination to wet ingredients, and combine until combined. Lightly fold 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 sliced strawberries outrageous of the breads. Bake for 50-65 moments or until toothpick inserted into center arrives clean. Cool on cable rack for 20 a few minutes, after that remove from pan and go back to wire rack to finish cooling. Bread is usually even better the very next day (they always are). Bread will remain fresh for a couple days when covered tightly. I love this loaf of bread with strawberry jam and peanut butter.
Banana bread will stay fresh at room temperature, make sure to wrap well.
You can use whole wheat grains if you want. I like to make use of white whole wheat grains or whole wheat grains pastry flour, or a half and half mixture. I would also add a bit more almond dairy or coconut essential oil to the batter if you select this flour.
OMG We knew that a new loaf of bread formula with strawberries and coconut was approaching once I saw your Instagram picture a few days ago..YUM!
Quick question..what if I want to use oatmeal flour? Would that totally throw away the recipe? I just love the chocolates raspberry oatmeal banana loaf of bread so much that I am Addicted to oatmeal flour.
I just made this but i substituted coconut flour for your wheat flour…epic fail. The dough/batter wouldn’t come together, it was dry and crumbly. So 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 make use of spelt flour…
This recipe is so 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 instead of an egg. It’s denser than you designed for this to become but very filling and the strawberry banana coconut combo is ideal for this hot spring day.
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