Strawberry Coconut Chia Seed Banana Bread

There’s something irresistibly comforting about a warm slice of Strawberry Coconut Chia Seed Banana Bread fresh from the oven. I remember the first time I tried this unique combination of flavors; it was during a sunny spring afternoon, and the sweet aroma filled my kitchen. It was as if the essence of summer had been captured in a loaf, inviting me to take a bite. Each mouthful is a delightful mix of moist banana, fruity strawberries, and the tropical hint of coconut, creating a joyful experience that’s both familiar and exotic. Whether it’s for breakfast on the go, a midday snack, or dessert, this banana bread has become a staple in our home. I love sharing it with friends and family, who can’t resist its charm. So grab your ingredients, and let’s create something special that will have everyone asking for the recipe!

Strawberry Coconut Chia Seed Banana Bread Shopping List

When it comes to making the perfect Strawberry Coconut Chia Seed Banana Bread, selecting the right ingredients is key. This recipe incorporates fresh and wholesome components that not only taste great but also provide nutritional benefits. The balance of sweetness from the bananas and strawberries, paired with the richness of coconut and the crunch of chia seeds creates a delightful harmony in flavor.

• 1 3/4 cups all-purpose flour: The base of our bread, providing structure and a light texture.
• 1 teaspoon baking powder: Helps the bread rise and become fluffy.
• 3/4 teaspoon baking soda: Works in conjunction with the baking powder for added lift.
• 1/4 teaspoon salt: Enhances the flavors of the other ingredients.
• 1 cup ripe mashed banana (about 2-3 bananas): Adds natural sweetness and moisture.
• 1 tablespoon coconut oil, melted and cooled: Provides healthy fats and a subtle coconut flavor.
• 1/3 cup packed dark brown sugar or coconut sugar: Sweetens the bread with a hint of caramel flavor.
• 2 teaspoons vanilla extract: Adds a lovely depth of flavor.
• 1 egg: Binds the ingredients together for a cohesive loaf.
• 1/4 cup nonfat plain Greek yogurt: Contributes moisture and a slight tang.
• 2 tablespoons unsweetened almond milk: Adjusts the consistency of the batter – other milk varieties work too!
• 3/4 cup diced organic ripe strawberries: Provides juicy pops of flavor in every bite.
• 1/4 cup mashed organic raspberries: Adds tartness that complements the sweetness.
• 1/2 cup unsweetened coconut, plus 3 tablespoons for topping: Gives texture and tropical flair.
• 2 tablespoons chia seeds: Packed with nutrients and adds a nice crunch.
• 2-4 strawberries, sliced for topping: For a beautiful presentation and extra flavor.

How to Make Strawberry Coconut Chia Seed Banana Bread

Making your own Strawberry Coconut Chia Seed Banana Bread is an enjoyable experience! With just a few simple steps, you’ll be rewarded with a delicious loaf that’s sure to impress. Let’s get started!

1. Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with cooking spray to prevent sticking. I love using coconut oil spray for added flavor.
2. In a large mixing bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this dry mixture aside as we prepare the wet ingredients.
3. In another large bowl, beat together 1 cup of ripe mashed banana, 1/3 cup of packed dark brown sugar, 1 egg, 1 tablespoon of coconut oil, 2 teaspoons of vanilla extract, 1/4 cup of nonfat plain Greek yogurt, and 2 tablespoons of unsweetened almond milk until smooth and creamy. The mixture should be well combined and fluffy.
4. Now, slowly add the dry mixture to the wet ingredients. Mix until just combined; be careful not to overmix. You want the batter to be slightly lumpy for the best texture.
5. Gently fold in the 3/4 cup of diced strawberries, 1/4 cup of mashed raspberries, 1/2 cup of unsweetened coconut, and 2 tablespoons of chia seeds into the batter. This should create a lovely medley of colors and textures!
6. Transfer the batter to your prepared loaf pan. Spread it out evenly, and sprinkle the top with the remaining 3 tablespoons of coconut. Place the sliced strawberries decoratively over the top of the bread for an inviting look.
7. Place your loaf pan in the oven and bake for 50 to 65 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean for a perfectly baked bread.
8. Once baked, allow the bread to cool in the pan for about 20 minutes. This helps it set. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
9. For the best flavor, let the bread sit for a few hours or even overnight. It’s even better the next day! Wrap any leftovers tightly, and store them at room temperature to keep them fresh.

Recipe Variations about Strawberry Coconut Chia Seed Banana Bread

If you’re looking to switch things up, here are some great variations for your Strawberry Coconut Chia Seed Banana Bread that can cater to different tastes and dietary needs:

• Storage: Wrap the bread well in plastic wrap or aluminum foil to keep it fresh at room temperature. It can last for up to three days.
• Freezing: You can freeze slices of this banana bread! Just wrap them individually in plastic wrap and then place them in a ziplock bag for up to three months.
• Pairing: Serve this bread with a spread of peanut butter or strawberry jam for an extra treat!
• Flour Alternatives: If you prefer whole grain, use whole wheat flour or a gluten-free flour blend for a different texture.
• Mix-Ins: Add nuts or seeds like walnuts or pumpkin seeds for added crunch and flavor.
• Sweetness Level: Adjust the sugar content based on your preference. You can reduce it if you prefer a less sweet bread.
• Fruit Options: Try swapping the strawberries and raspberries for blueberries or chopped apples for a new flavor.

Serving Suggestions

To truly enjoy your Strawberry Coconut Chia Seed Banana Bread, consider these serving suggestions:

• Breakfast Delight: Slice it thick and serve it warm with a side of fresh fruit for a wholesome breakfast.
• Midday Snack: Enjoy a slice with your afternoon coffee or tea, perfect for a little pick-me-up.
• On-the-Go: Pack slices for a quick, nutritious snack when you’re rushing out the door.
• Picnic Treat: This bread travels well, making it an ideal addition to your picnic basket!
• Gifting: Wrap a loaf in decorative paper and gift it to friends or family for a thoughtful homemade present.
• Festive Occasions: Serve it during brunch gatherings, holidays, or any celebration to impress your guests!
• Storage Tips: If you have leftovers, be sure to wrap them tightly to maintain freshness for a few days.

FAQ

Conclusion

The Strawberry Coconut Chia Seed Banana Bread is a delightful treat that combines wholesome ingredients with an explosion of flavor. It’s a fantastic way to use ripe bananas and enjoy a nutritious snack or breakfast option. I encourage you to try making it yourself and share it with friends and family. You won’t regret it, and I’m sure it will become a beloved recipe in your collection!

Strawberry Coconut Chia Seed Banana Bread

The perfect blend of sweet bananas, juicy strawberries, and creamy coconut, this Strawberry Coconut Chia Seed Banana Bread is a delightful treat for any time of day. It's moist, flavorful, and packed with nutrients, making it an ideal choice for breakfast or a snack. Try it today and enjoy a taste of paradise!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 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 2-3 bananas)
• 1 tablespoon coconut oil melted and cooled
• 1/3 cup packed dark brown sugar or coconut sugar
• 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 mashed 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
• 2-4 strawberries sliced for topping

Equipment

• Oven
• Whisk
• Cutting Board
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with cooking spray to prevent sticking. I love using coconut oil spray for added flavor.
2. In a large mixing bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 3/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this dry mixture aside as we prepare the wet ingredients.
3. In another large bowl, beat together 1 cup of ripe mashed banana, 1/3 cup of packed dark brown sugar, 1 egg, 1 tablespoon of coconut oil, 2 teaspoons of vanilla extract, 1/4 cup of nonfat plain Greek yogurt, and 2 tablespoons of unsweetened almond milk until smooth and creamy. The mixture should be well combined and fluffy.
4. Now, slowly add the dry mixture to the wet ingredients. Mix until just combined; be careful not to overmix. You want the batter to be slightly lumpy for the best texture.
5. Gently fold in the 3/4 cup of diced strawberries, 1/4 cup of mashed raspberries, 1/2 cup of unsweetened coconut, and 2 tablespoons of chia seeds into the batter. This should create a lovely medley of colors and textures!
6. Transfer the batter to your prepared loaf pan. Spread it out evenly, and sprinkle the top with the remaining 3 tablespoons of coconut. Place the sliced strawberries decoratively over the top of the bread for an inviting look.
7. Place your loaf pan in the oven and bake for 50 to 65 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean for a perfectly baked bread.
8. Once baked, allow the bread to cool in the pan for about 20 minutes. This helps it set. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
9. For the best flavor, let the bread sit for a few hours or even overnight. It’s even better the next day! Wrap any leftovers tightly, and store them at room temperature to keep them fresh.

Notes

• Storage: Wrap the bread well in plastic wrap or aluminum foil to keep it fresh at room temperature. It can last for up to three days.
• Freezing: You can freeze slices of this banana bread! Just wrap them individually in plastic wrap and then place them in a ziplock bag for up to three months.
• Pairing: Serve this bread with a spread of peanut butter or strawberry jam for an extra treat!
• Flour Alternatives: If you prefer whole grain, use whole wheat flour or a gluten-free flour blend for a different texture.
• Mix-Ins: Add nuts or seeds like walnuts or pumpkin seeds for added crunch and flavor.
• Sweetness Level: Adjust the sugar content based on your preference. You can reduce it if you prefer a less sweet bread.
• Fruit Options: Try swapping the strawberries and raspberries for blueberries or chopped apples for a new flavor.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.