Strawberry Coconut Banana Bread
Indulge in this moist and flavorful gluten-free plant-based banana bread, featuring the delightful combination of strawberries and coconut. With the added goodness of low-fat cottage cheese and a hint of chickpea flour, this is a guilt-free treat that will leave you craving for more.
ingredients
- 1 cup ripe bananas, mashed (about 2 large bananas)
- 1/4 cup low-fat cottage cheese
- 2 eggs
- 1/4 cup chickpea flour
- 1/4 cup oat flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup strawberries, diced
steps
- 1.
Preheat the oven to 350°F (175°C) and lightly grease a loaf pan.
- 2.
In a large mixing bowl, combine the mashed bananas, cottage cheese, eggs, coconut oil, maple syrup, and vanilla extract. Mix well.
- 3.
In a separate bowl, Whisk together the chickpea flour, oat flour, coconut flour, baking soda, baking powder, and salt.
- 4.
Gradually add the dry mixture into the banana mixture, stirring until just combined.
- 5.
Gently fold in the diced strawberries.
- 6.
Pour the batter into the prepared loaf pan and smooth the top.
- 7.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- 8.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 9.
Slice and enjoy!
