Strawberry Coconut Bread Recipes

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STRAWBERRY COCONUT BREAD



Strawberry Coconut Bread image

Add fresh strawberries to sweet coconut bread for a delicious summertime treat.

Provided by Becky Rosenthal

Categories     Side Dish

Time 2h30m

Yield 6

Number Of Ingredients 10

1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
1/3 cup shredded coconut
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup mashed banana (1 large)
1/2 cup milk
1/3 cup coconut oil, heated if needed to become more liquid
1/2 cup sliced fresh strawberries

Steps:

  • Heat oven to 350°F. Grease 8x4-inch loaf pan with shortening or cooking spray.
  • In large bowl, stir together flour, sugar, coconut, baking powder and salt; make well in center of mixture.
  • In medium bowl, beat egg, mashed banana, milk and oil with whisk until well blended. Add wet mixture to dry ingredients, stirring just until moistened. Stir in half of the strawberries. Spoon batter into pan. Scatter remaining strawberries over top.
  • Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : ServingSize 1 Serving

STRAWBERRY COCONUT CHIA SEED BANANA BREAD RECIPE - (4.4/5)



Strawberry Coconut Chia Seed Banana Bread Recipe - (4.4/5) image

Provided by PBogho57

Number Of Ingredients 16

1 3/4 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup ripe mashed banana (about 2 to 3 bananas)
1 tablespoon coconut oil, melted and cooled
1/3 cup dark brown sugar, packed
2 teaspoons vanilla extract
1 egg
1/4 cup nonfat 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 can use more strawberries)
1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is fine, too)
2 tablespoons chia seeds
2 to 4 strawberries, sliced for topping

Steps:

  • Preheat oven to 350°F. Grease 9-inch loaf pan with cooking spray. (I love Trader Joe's Coconut Oil spray.) 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 to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter. Place batter in 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 center comes out clean. Cool on wire rack for 20 minutes, then remove from 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.

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