Strawberry Coconut Chia Seed Banana Bread

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). Lightly grease a 9x5-inch loaf pan with a little of the melted coconut oil.

2. In a bowl, whisk the flour, baking powder, baking soda and salt together.

3. In a large bowl, mash the ripe banana well, then whisk in the brown sugar, egg, remaining cooled coconut oil, vanilla, Greek yogurt and almond or coconut milk until smooth.

4. Stir the dry ingredients into the wet mixture until just combined. Fold in the diced strawberries, smashed raspberries, 1/2 cup coconut flakes and chia seeds.

5. Spread the batter in the prepared pan. Scatter the sliced strawberries and the remaining 3 tablespoons coconut flakes over the top.

6. Bake for 55 to 60 minutes, until the center is set, a toothpick inserted in the middle comes out clean and the top is golden. Cover loosely with foil if the top browns too quickly.

7. Cool in the pan for 10 minutes, then lift the loaf onto a rack and let it cool completely before slicing.