Friday, February 7, 2014

Feed Your Beauty: Strawberry Coconut Chia Seed Banana Bread

If you are looking for a dose of incredible nutrition with your carb fix, we’ve found it for you… Strawberry Coconut Chia Seed Banana Bread! We were bowled over by the long list of delicious and nutritious ingredients. Just about all of the ingredients in this bread are great for your skin, especially chia seeds! These little seeds are intensely anti-inflammatory, calming and antioxidant rich, which means that they are helpful in restoring vital moisture, diminishing redness and inhibiting wrinkles. We will be helping ourselves to a slice of this skinful treat… join us!
strawberry coconut chia seed bread
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
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
2-4 strawberries, sliced for topping

 

Instructions

Preheat oven to 350 F. Grease 9-inch loaf pan with cooking spray.

 

In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a seperate 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.

 

Source: Ambitious Kitchen

 

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