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Strawberry Coconut Quick Bread

By Becky Rosenthal
Created January 10, 2017
Looking for a simple, sure-to-please summer snack? This Strawberry Coconut Bread is the loaf you've been looking for.
Strawberry Coconut Quick Bread

It’s true: Healthy baking can be tough, even for me, a professional recipe developer and food blogger. When I’m trying to shave a few calories from a recipe, but still achieve a decadent flavors, one substitution I make often swapping in coconut oil in place of butter or other oils.

While coconut oil touts many health benefits, it’s also a must-have ingredient for baking. Since it can withstand high temperatures, I use it as a stand-in for vegetable oil, butter, shortening or margarine in all my favorite muffin, cake, cookie, granola and quick bread recipes.

If you’ve never baked with coconut oil, this Strawberry Coconut Bread is a fantastic first recipe for trying it out. It's quick to bake, fills the house with a homey pleasant aroma and is quickly enjoyed by friends and family. And since strawberries are still in season (and on sale at the grocery store!), I found it hard not to include them!

Both the strawberries and the coconut add a hint of their natural flavors, giving both tart and tropical sweetness. The flavor of the coconut oil isn’t overt, but it does make for a lighter and moister loaf overall. The best part is that you can make and bake this treat in just over an hour, leaving you more time to enjoy what’s left of the summer.

Ingredients

    • 1 1/2cups Gold Medal™ all-purpose flour
    • 1/2cup sugar
    • 1/3cup shredded coconut
    • 2 1/2teaspoons baking powder
    • 1/2teaspoon salt
    • 1egg, lightly beaten
    • 1/2cup mashed banana (1 large)
    • 1/2cup milk
    • 1/3cup coconut oil, heated if needed to become more liquid
    • 1/2cup sliced fresh strawberries

Directions

  • 1Heat oven to 350°F. Grease 8x4-inch loaf pan with shortening or cooking spray.
  • 2In large bowl, stir together flour, sugar, coconut, baking powder and salt; make well in center of mixture.
  • 3In medium bowl, beat egg, mashed banana, milk and oil with whisk until well blended. Add wet mixture to dry ingredients, stirring just until moistened. Stir in half of the strawberries. Spoon batter into pan. Scatter remaining strawberries over top.
  • 4Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

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