Friday, May 16, 2014

Banana Mango Strawberry Coconut Chia Seed Bread

I'm so sorry to make you guys wait for another recipe from me.  I've been extremely busy the last few months.  I have still been making a lot of new things. Here, I have been wanting to try something new with my awesome banana bread recipe that has been in the family for several generations.  I came across a banana mango and strawberry bread recipe on Pinterest.  When I looked at the recipe, it had a few things that I didn't have on hand like coconut oil and almond milk.  I was up for the challenge and looked at 2 of these recipes and my own banana bread recipe and came up with my own.  This bread is so moist and flavorful that you don't even need to get the butter spread out!  And if you are lacking in an ingredient such as chia seeds, don't worry.  You can use something like poppy seeds in place or just get rid of the seeds in general.


1 C Sugar
1/2 C Butter, softened
2 Bananas
2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla
1/4 tsp Almond Extract
1/2 tsp Ground Ginger
2 Tbsp Chia Seeds
1 Whole Mango, diced
1/2 C Sliced Strawberries, slice extra for topping
1/2 C Coconut, keep extra for topping

Cream Sugar and Butter together.  Add Bananas and mix well.  In a separate bowl, mix Flour, Baking Soda and Salt.  Add to Banana mix.  Add Vanilla, Almond Extract, Ground Ginger, Chia Seeds and mix. Dough may be stiff but will loosen with the remaining ingredients.  Add Mango, Strawberries and Coconut and mix.  Transfer to a greased bread pan.  Smooth out the top with a scraper.  Add Sliced Strawberries on top and sprinkle with Coconut.  Bake at 350 degrees f for at least 1 hour.  Check every 5-10 minutes after and take out when done.  Mine took about 1 hour and 20 minutes.  Coconut will look toasted when done and the middle should be set.

Inspirations for this recipe came from: My family's Banana Bread Recipe,, and

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