1 3/4 cups gluten free plain flour
1 tsp baking powder
1 tsp baking soda
3 ripe bananas – mashed (about a cup)
1 T melted coconut oil
1/3 cup coconut sugar
2 tsp vanilla extract
1/4 cup natural yoghurt
3 T coconut milk
1 cup ripe, diced strawberries
2 T chia seeds
Preheat your oven to 180 degrees.
Grease and line a loaf pan to prepare.
Mix the flour, baking soda & powder and salt in a large bowl.
In a second bowl, mix the banana, sugar, egg, coconut oil, vanilla, yoghurt and coconut milk until smooth.
Pour the wet mix into the dry mix.
Fold in the strawberries, coconut and chia to the mix.
Pour into the loaf tin.
Press in a few reserved, sliced strawberries and sprinkle liberally with coconut and coconut sugar.
Bake for around 65 minutes – checking with a wooden skewer. The mix will brown beautifully, but will feel like it’s not quite ready when you take it out. It is.
Let it cool completely before slicing into thick pieces.
This bread will keep, tightly wrapped for around 3-5 days in the fridge. It freezes beautifully.
*adapted from original here