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Adapted from Monique’s Ambitious Kitchen Strawberry Coconut Chia Seed Banana Bread
1 3/4 cup whole wheat pastry flour (or all-purpose flour)
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup ripe mashed banana
1 Tbs coconut oil, melted
1/3 cup sucanat (or brown sugar)
2 tsp vanilla extract
1 flax egg (1 Tbs ground flax + 2 Tbs water)
1/4 cup vegan yogurt
2 Tbs almond milk
3/4 cup diced ripe strawberries
1/4 cup smashed strawberries
1/2 cup unsweetened coconut, plus 3 Tbs for topping
2 Tbs chia seeds
2-4 strawberries, sliced for topping
1. Preheat your oven to 350 degrees. Lightly oil a regular size bread pan (9-inch)
2. In a small bowl mix together the flour, baking powder, baking soda, and salt.
3. Using a large bowl, whisk the banana, coconut oil, sugar, vanilla, flax egg, yogurt, and almond milk. Whisk in the flour mixture. Now, fold in the diced and smashed strawberries, 1/2 cup of coconut, and all chia seeds.
4. Pour the batter into your loaf pan. Sprinkle the coconut flakes on top and then press in the strawberry slices. Bake for 65 minutes, then remove and cool for 20 minutes in the pan on a cooking rack. Remove the loaf from the pan and finish cooling directly on the cooling rack.
**I like to make this the night before we have it that way in the morning we wake up to already made bread. This also freezes really well! Slice it up and individually wrap each slice for an easy quick breakfast or snack.