Strawberry Coconut Chia Seed Banana Bread

‘Tis the season for ALL the strawberries.  According to a local strawberry farmer, we have about two more weeks in NC of fresh, local strawberries.  Why can’t the strawberry season be longer?  Strawberries are so versatile – sweet, savory, breakfast, or dinner.  You can literally eat them anytime (or all the time).

I whipped up this loaf of bread last week in an effort to have something around the house for Big Guy for breakfast.  The bread is loaded with sweet,  juicy berries as well as bananas instead of more added sugar for sweetness.  Greek yogurt amps up the protein as well as makes the bread incredibly moist.  And chia seeds – they are a powerhouse ingredient and I love the texture they add to the bread.  Finally, coconut oil as well as flaked coconut add a hint of the sweet coconut flavor and add a little crunch to the top.

strawberrybread

The house smelled amazing while this baked!  Once cooked, allow the bread to cool for about 10-15 minutes before removing from the pan.  I highly recommend storing this bread in the fridge (something I wish I would have done) so that it will last longer.  I made the mistake of storing at room temperature and I think the strawberries started to spoil.  No bueno – but learn from my mistake.

So whether you enjoy this bread for breakfast or a snack, I promise you’ll love it if you love strawberry season.

 

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