Strawberry Coconut Banana Bread

Here's another healthy banana bread recipe for you all to try! This is such a unique twist on classic banana bread. I came across this recipe on Ambitious Kitchen's website and at first, was quite skeptical about it because, although I love both strawberries and coconut, I was curious to see how those two flavours work together and, more importantly, how they work in a banana bread. I made a few adjustments to the recipe according to the ingredients I had at hand and to make it healthier and the rest was a moist, fluffy, delicious slice of heaven with the perfect amount of sweetness, hint of banana flavour, chunks of juicy strawberries, and flakes of coconut speckled throughout. One of the most genius creations EVER! This banana bread is so flavourful on its own that it doesn't even need a topping, as the strawberries, once baked, are like little pockets of jam in the bread. However, if you'd like to make this a more wholesome breakfast or more filling snack, spread on some peanut butter or add a drizzle of honey (or dark chocolate, if you're feeling more indulgent).

INGREDIENTS:

1.5 cups whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 medium ripe bananas, mashed (about 1 cup)

2 tbsp coconut oil, melted

1/4 cup dark brown sugar

2 tbsp honey (more if you need it sweeter)

2 tsp vanilla extract

1/4 cup plain yogurt

1 egg

3/4 cup diced strawberries

1/2 cup coconut flakes

METHOD:

1) Preheat the oven to 350. Grease a 9x5 inch loaf pan.

2) In a large mixing bowl whisk together the dry ingredients: flour, baking soda, baking powder and salt.

3) In a separate large bowl, or the bowl of a stand mixer, beat together the banana, egg, sugar, honey, yogurt, coconut oil and vanilla. With the mixer on low speed, slowly add the dry mixture and mix until just combined. Fold in the strawberries and coconut.

4) Pour the batter into the prepared loaf pan. Top with a few sliced strawberries and extra coconut flakes if desired. 

5) Bake for 45-50 minutes, or until a tooth pick inserted into the centre comes out clean. Allow to cool for a few minutes in the loaf pan before transferring to a wire rack to cool completely.

This banana bread can be stored at room temperature in an airtight container for up to 5 days or a week in the refrigerator. If you want to keep it for longer, cut into slices and place it in a freezer safe ziploc bag. Just microwave it before serving and enjoy your piping hot slice of banana bread, that will taste as fresh as if it just came out of the oven!