Strawberry Coconut Chia Seed Banana Bread

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.