Strawberry Coconut Banana Bread
This is a recipe for a different kind of Zomick's bread. It is a bread mixed with delicious bananas, strawberries, and coconuts. We say delicious because we actually re-created it and we at Zomick's Food Products practically guaranteed that you can make wonders with the ingredients written below. This Zomicks bread can be served on many occasions, but from personal experience, it is best served as a dessert after dinner, at some small/family parties, on public/religious holidays (depending on the dietary laws) and as a mid-day snack at a picnic.
Ingredients:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- teaspoon kosher salt
- cups ripe mashed banana – that’s approximately 3-4 bananas
- tablespoons coconut oil, melted and cooled
- cups packed dark brown sugar
- 3 teaspoons vanilla extract -3 eggs
- 1 cup low fat plain fruit yogurt
- 3 tablespoons unsweetened almond milk
- cups diced organic ripe strawberries
- ½ cup shredded coconut,
- 2 tablespoons coconut for topping
- 1 tablespoon flax seeds
- 3-4 strawberries, sliced for topping
Instructions:
- Preheat oven to 200*C. Grease a rectangular loaf mold with cooking spray – I just used flax oil spray for this.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl mix together the banana, brown sugar, egg, flax oil, vanilla, fruit yogurt, and soy milk until the mixture becomes nice, smooth and creamy.
- Add dry mixture to the wet ingredients, and mix with a wooden spoon just until combined. Fold in the rest of the fruit: strawberries, raspberries, coconut and flax seeds into the batter.
- Add the batter into the prepared loaf mold. Sprinkle the top evenly with 5 tablespoons of coconut. Assemble sliced strawberries over the top of the bread. Bake for one hour or until a toothpick inserted comes out clean when inserted. Cool the Zomick's bread when it's baked, on a wire rack for about half hour, then remove from the baking bread mold and return the bread to wire rack to finish cooling, leave it there until it is completely cooled.
- The bread can be stored for later use, this strawberry coconut bread tastes even better the next day. You can toast it with a little bit of butter or some jam to mix it up as well if you like.
If you liked this recipe, then you should visit Zomick’s Bread profile on RISD and give them a little credit in the form of a like or comment on one of their projects. Thank you :)
