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Ahhh the weekend is here now. I've been craving it like chocolate. Now it's unusual for me personally to enable you to get a recipe on a Friday, but I simply had to share this epic banana bread with you. Speaking of factors that need to be shared: I have some exciting news to tell you… but I must hold off a bit (sorry!). Ugh keeping secrets can be pretty problematic for me as well! Look for a fun announcement very, very soon! Shall we reach it? Coconut: Coconut oil, coconut flakes, and toasted coconut. If you love coconut, this bread is for you! Strawberries: Strawberry period is upon us. I suggest opting for organic strawberries; they'll have more flavor! Minimal sugar: If you are using extra ripe bananas, you get rid of the have to use extra sugar. With all the current flavors going on within this banana loaf of bread, there's no need for very much. I also utilized dark brown glucose, as it includes a more prominent taste. Chia seed products: The brand new love of my life. Wait, I believe I say that about everything? Anyway, chia seeds add extra fiber, omega-3s, and a delicious crunch to this breads. It reminds me a small amount of poppyseed bread. This banana breads is easy to generate, and even easier to eat. Why? Each cut clocks in at about 160 calories, almost 4g of protein and 3g of dietary fiber. Yes, snack period just improved. I love to have my bread toasted (or slightly warm) using a sliver of almond butter and low-sugar strawberry jam. Needless to say, your free to best yours however you'd like. Have a great weekend! Prep time: 10 mins Cook period: 1 hour Total time: Ingredients 1 teaspoon baking 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 non-fat plain greek yogurt (I used Chobani) 2 tablespoons unsweetened almond milk (soy, coconut, or skim also work) 3/4 cup diced organic ripe strawberries 1/4 cup smashed organic raspberries (or you should use more strawberries) 1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is fine, too) 2 tablespoons chia seeds Instructions Preheat oven to 350 F. Grease 9-in . loaf pan with cooking aerosol. (I love Investor Joe's Coconut Oil spray.) In a large bowl, whisk together flour, baking natural powder, baking soda pop, and salt; reserve. Within a seperate large dish, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond dairy until smooth and creamy. Gradually add dry blend to wet elements, and combine until combined. Softly fold strawberries, raspberries, coconut and chia seeds in to the batter. Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced up strawberries over the top of the bread. Bake for 50-65 moments or until toothpick put into center happens clean. Great on wire rack for 20 mins, after that remove from skillet and go back to wire rack to finish cooling. Bread is definitely even better the next day (they often are). Bread will remain fresh for a couple 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 want. I like to make use of 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 milk or coconut essential oil to the batter if you select this flour. OMG I knew a new breads recipe with strawberries and coconut was approaching once I found your Instagram picture several days ago..YUM! Quick question..imagine if I wish to use oatmeal flour? Would that totally throw away the recipe? I just love the dark chocolate raspberry oatmeal banana bread 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. So i attempted adding more milk nonetheless it didn't help. I finished up packing the crumbly dough in to the loaf skillet and baking it anyways. It still preferences delicious but it falls apart and it very dry. Is going to be trying this recipe again this weekend but this time 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 become but very filling up and the strawberry banana coconut combo is perfect for this hot spring day.

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