Ahhh the weekend is here. I’ve been craving it like chocolate.
Now it’s unusual for me to bring you a recipe on a Friday, but I just had to share this epic banana bread with you.
Strawberries + Coconut + Chia Seeds. Have you ever heard of such a lovely combination? It’s like a cozy little slice of heaven.
Speaking of things that need to be shared: I have some exciting news to tell you… but I have to hold off a bit (sorry!). Ugh keeping secrets is pretty difficult for me too! Look for a fun announcement very, very soon!
Anyway this banana bread is something I can share. In fact, it’s pretty major — beautiful even! And guess what? It’s also full of healthy ingredients that most certainly deserve a little special attention.
Shall we get to it?
Coconut: Coconut oil, coconut flakes, and toasted coconut. If you love coconut, this bread is for you!
Strawberries: Strawberry season is upon us. I suggest opting for organic strawberries; they’ll have more flavor!
Greek yogurt:Â It’s unbelievable what you can do with greek yogurt. The bread stays moist and packs a protein punch.
Minimal sugar: If you use extra ripe bananas, you eliminate the need to use extra sugar. With all the flavors going on in this banana bread, there isn’t any need for much. I also used dark brown sugar, as it has a more prominent flavor.
Chia seeds: The new love of my life. Wait, I think I say that about everything? Anyway, chia seeds add extra fiber, omega-3s, and a delicious crunch to this bread. It reminds me a little bit of poppyseed bread.
This banana bread is easy to make, and even easier to eat. Why? Each slice clocks in at about 160 calories, nearly 4g of protein and 3g of fiber. Yes, snack time just got better.
I love to have my bread toasted (or slightly warm) with a sliver of almond butter and low-sugar strawberry jam. Of course, you’re free to top yours however you’d like.
Have a great weekend!
More healthy bread recipes to try:
Healthy Chai Banana Bread with Salted Cashew Butter Vanilla Glaze
My Favorite Healthy Banana Bread Recipe
Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting
Healthy Honey Flax Tahini Banana Bread
Strawberry Coconut Chia Seed Banana Bread
A healthy chia seed banana bread made extra lovely with strawberries and coconut. Greek yogurt gives it a boost of protein and plenty of moisture. Enjoy it as a deliciously cozy breakfast or snack!
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 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
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Preheat oven to 350 F. Grease 9-inch loaf pan with cooking spray. (I love Trader Joe's Coconut Oil spray.)
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In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
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In a separate large bowl, beat together banana, brown sugar, egg, coconut oil, vanilla, yogurt, and almond milk until smooth and creamy.
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Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.
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Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. B
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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), and will stay fresh for a few days when wrapped tightly.
Recipe Notes
Banana bread will stay fresh at room temperature, make sure to wrap well.
I love this bread with strawberry jam and peanut butter.
*You can use whole wheat flour if you'd like. I like to use white whole wheat or whole wheat pastry flour, or a half and half mixture. I would also add a bit more almond milk or coconut oil to the batter if you choose this flour.
72 comments
Seriously, I have this pkg of chia seeds, some really ripe bananas and strawberries sitting on my counter wondering what to do with them! This sounds perfect!
OMG I knew that a new bread recipe with strawberries and coconut was coming once I saw your Instagram picture a few days ago..YUM!
Quick question..what if I want to use oatmeal flour? Would that completely throw off the recipe? I just love the dark chocolate raspberry oatmeal banana bread so much that I am HOOKED on oatmeal flour.
Thanks, 🙂
I love sweet breads! This recipe sounds fantastic! Love the combo of fruit and coconut!
Just made it. Tastes as good as it looks. Thanks for posting this recipe.
Oh my this looks delicious! I just made one today with strawberries and bananas but gluten-free, sugar-free and dairy free. In other words, paleo!
How it turn out? Did you change only the flour? And what about the time? I assume since it is gluten-free it would cook faster. A couple of my friends are gluten-free and I would want them to eat such delicious food as well. Sugar and dairy are fine.
Monique I love this! I I love Trader Joe’s Coconut Oil spray, too. But I have recently made banana bread with coconut oil, Greek yogurt, strawberries, and various combos. And just yesterday posted a 6-banana bread recipe. I am in love with your recipe and photos. Totally piinnnnned!
I have yet to try chia seeds in baking and this makes me want to even more! The bread looks fabulous 🙂
Can you use whole wheat flour or something healthier than white?
Definitely! Try whole wheat pastry flour.
Yum! I am so making this one when Im back from holidays… Cant wait!
A few of my favourite things in each yummy bite: strawberry coconut chia seed banana bread – delicious! I added a handful of cocoa nibs for a hint of nutty chocolate and it all worked together wonderfully.
I am so excited to bake this yummy looking bread! You create the best recipes! Tonight I am making the grilled salmon with pineapple and quinoa. Thanks for inspiring me to cook great meals and goodies. Healthy too!
I’m planning on using extra ripe bananas and want to stay away from the extra sugar– was thinking of throwing in a bit of honey. Do you have any thoughts on if that would work and how much honey I should use?
Hmmm try 1/3 cup?
Can you use coconut flour instead?
This looks amazing, Monique! Thanks for sharing. 🙂 Can’t wait to give this a shot next time we hop in the test kitchen!
Amy, @Chobani
I made this last week, and everyone looveedd it. I didn’t have chai seeds, so I left that out. I also subbed the vanilla for coconut extract. From experience, mine could have gone in the oven for well over an hour. But that could be my oven..just don’t rush the baking process! Mine came out a little underdone, but still excellent. Thanks for sharing!
Do you soak the chia seeds first?
Nope!
Making this right now..cant wait to try it.
Could you use trader joes almond meal instead of flour?
Is there a way to make this recipe vegan?
Use a flax egg! 🙂
And for the yogurt? Would a soy yogurt work?
I usually have vanilla almond milk on hand so I would like to use that instead of unsweetened- what do you suggest I change in the recipe to accommodate that?
I've got this in the oven RIGHT NOW!! So excited!!
Let me just send you my address!
Sounds amazing!!!!
I just made this – it’s amazing! Thank you for the recipe! 🙂
I’ve made this before and I absolutely love it! One quick question – would these work as cupcakes? If so, what kind of bake time do you suggest?
Maybe 18-20 minutes?
This looks awesome….what could I use in place of all purpose flour….would and oat flour work?
Two questions, 1, can you use applesauce instead of yogurt? 2, can you use pulsed gf oats instead of all purpose flour?
Thanks, love!
You could certainly try it. I think you could sub half oat flour for some of the flour… let me know if you try it!
This recipe is really a winner, and it’s pretty forgiving and adaptable as well. For instance, I used a mixture of whole wheat and multigrain flour, substituted 1/4 of a cup of that for an additional 1/4 cup of chia seeds, used more strawberries instead of rasberries, used frozen strawberries because fresh ones aren’t in season, and I also threw in a handful of chocolate chips! It’s all good, baby! Note – mine took a full 65 minutes to bake. Fantastic and got rave reviews. Perfect holiday bread, and it’s SO PRETTY!
I just made this but i substituted coconut flour for the whole wheat flour…epic fail. The dough/batter wouldn't come together, it was dry and crumbly. So i tried adding more milk but it didn't help. I ended up packing the crumbly dough into the loaf pan and baking it anyways. It still tastes delicious but it falls apart and it very dry.
Will be trying this recipe again this weekend but this time i think i'll use spelt flour…
Made this last night, and brought a piece in for my co-worker, She loved it! I think it's fantastic, and so did my dad….have to hide the second loaf!
Delicious and surprisingly moist for being healthified.
Ambitious Kitchen I used a cup of oat flour, and 3/4 white. The batter was a little runny, but once it was cooked it came together perfectly! Next time I will do all oatmeal
Made it without the berries and double mashed banana. Great recipe.
I made this tonight and i’m devouring my last peice. OMG this was absolutly amazing all the flavors in my mouth. Thought I replaced the 1/2 cup coconut by dark chocolat niblets and topped it of with coconut. Seriously mouthwatering all the flavors in the mouth. Thank you for this delicious and comforting recipe. I will doing some more for sure :)!!
This recipe is so versatile, my kids are loving it too!
I subbed buckwheat flour and almond meal for the all purpose, applesauce for the Greek yogurt and used flax instead of an egg. It’s denser than you intended for this to be but very filling and the strawberry banana coconut combo is perfect for this hot spring day.
Thanks from all of us!
I see another person asked the same question but no answer – can you use coconut flour instead?
No you cannot! Coconut flour is not the same as regular flour.
Just baked this and turned out wonderful!! To make it whole grain, I subbed the flour with 1 1/4 cup whole wheat pastry flour and 1/2 cup oat flour. Then I used coconut sugar instead of brown sugar. Applesauce instead of yogurt for a dairy free bread. Thanks for this Monique, it’s so delicious!
This looks amazing! Could I bake it into muffins instead? Love your recipes!
This bread is SO GOOD!!! I just made it last night, and there is only one piece left!! Thank you so much for the wholesome, healthy recipe!! 🙂
I have made this twice now, substituting the flour for spelt or oat and completely omitting the Brown sugar both times. It turned out great! I love to toast it and spread strawberry preserves on it.
I love this banana bread!! And I don’t like banana bread usually. I think the strawberries add such a great flavor. I stored it in the fridge and I really like to eat it cold. My husband loves it too!! Thank you!
I’m allergic to milk. Any suggestion what I could substitute for the Greek yogurt?
Hi Amber! You can use a dairy-free yogurt (soy, coconut, etc.)
I can’t count how many times I’ve made this recipe, and it is still my go-to banana bread. After 4 years of making it, it never gets old. Thank you for all of the great recipes you come up with! You have such unique ideas and I love re-creating your work.
This makes me so happy! Thank you for following along, Michelle. So glad you’re finding delicious things in here 🙂
I don’t have any Greek yogurt in the fridge..what is a good substitution for this ingredient in your this recipe? Can it be omitted? Please advise. Would really love to make this tomorrow morning.
Thanks.
Hi Karen! Apologies for the delay – you could substitute applesauce for the Greek yogurt!
Mine is in the oven baking right now, for some reason it has been baking for 1.5 hours and still pretty soft. Is it maybe because of the bananas?
I find the website really amazing, and this is just one of the many more recipes that i will be baking/cooking in the days/weeks to come!
Very strange! There should be the right amount of dry ingredients for all of the wet ingredients (including the bananas). I would double check your ratios, or add an extra couple tablespoons of flour next time! I’m so glad you’re finding some good ones in here 🙂 Enjoy!
Hi Monique. I want to make this bread tonight.
I havent been able to find White Pastry Whole Wheat Flour. I see here you list All Purpose flour.
Last time i used all purpose flour it did not work as a very good sub. Would you still recommend 1 cup and 3/4 of all purpose for this bread?
Thanks!!
All purpose flour should be fine in this one!
Just made this recipe for my family. Delicious! Great way to use over ripe bananas. We used frozen strawberries instead of fresh ones and mashed blueberries, and we also accidentally left out the Greek Yogurt, but they turned out great!
strawberry banana bread is the best!
Thanks for this recipe! Can I blend the strawberries with the wet ingredients and do as is? My kid will not eat if he sees them full. I also want to bake them as muffins.
Unfortunately that would likely making the bread have too much liquid and it likely wouldn’t bake up properly.
Delightful and delicious
Glad you enjoyed!
This recipe is healthy and sweet. Yet another path involving my ripe bananas. The strawberry topping caused the bread to sink a litle in the center, though, overall the final product was satisfactory. Thank you again for sharing and the fine job you are doing!
I’m glad you enjoyed regardless! 🙂
If I could have given it a 4.75 I would have but there wasn’t an option. Made it tonight and the taste is amazing!! I love that it was sweet but not overly sweet. I could have added about another half to a full banana, I only used 2. But, I couldn’t get the middle to bake all the way through. I left it in for 60 minutes and could’ve left it in for another five minutes but the rest of the loaf was getting extra golden almost to the point of dry. I added nuts for the crunch factor because I didn’t have chia seeds.again, loved the flavor and texture with the unsweetened coconut which added a lot (in a good way) but just couldn’t get the middle to bake all the way through.
Hmmm did you use frozen bananas or strawberries? That’s all I can think that would be the issue!
Hi! Just wondering if I could use frozen strawberries in this recipe or would they make the mixture too watering? Thanks.
Hi! Yes that should work – just be sure to thaw the strawberries, drain off any liquid, and toss then in a bit of the flour before adding them.