The Pioneer Woman Tasty Kitchen
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Strawberry Coconut Chia Seed Banana Bread

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Prep:

Cook:

Level: Easy

System:

12

Description

A healthy banana bread made with Greek yogurt and packed with strawberries, coconut and chia seeds.

Ingredients

  • 1-¾ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Ripe, Mashed, Banana
  • ⅓ cups Packed Dark Brown Sugar
  • 1  Egg
  • 1 Tablespoon Coconut Oil, Melted And Cooled
  • 2 teaspoons Vanilla Extract
  • ¼ cups Nonfat Plain Greek Yogurt
  • 2 Tablespoons Unsweetened Almond Or Coconut Milk
  • ¾ cups Diced Organic Ripe Strawberries
  • ¼ cups Smashed Organic Raspberries
  • ½ cups Unsweetened Coconut Flakes, Plus 3 Tablespoons For Topping
  • 2 Tablespoons Chia Seeds
  • 4 whole Fresh Strawberries, Hulled And Sliced For Topping

Preparation

Preheat oven to 350 F. Grease a 9-inch loaf pan with cooking spray. (I love Trader Joe’s coconut oil spray.) Set pan aside.

In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In a separate large bowl, beat together banana, brown sugar, egg, coconut oil, vanilla, yogurt, and almond milk until smooth and creamy. Slowly add dry mixture into the wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.

Place batter into the 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 the center comes out clean. Remove pan from oven and set on a rack. Cool bread in the pan for 20 minutes, then remove it from the 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.

Notes:
- Bread will stay fresh at room temperature, make sure to wrap well.
- You can use whole wheat flour if you’d like. I like to use white whole wheat or whole wheat pastry flour, or a half and half mixture. I would also add a bit more coconut oil to the batter if you choose this flour.

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