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.
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.
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.
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.
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!
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.
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.
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.
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.
