This delicious breakfast loaf has so much going for it. Cakey, chewy texture, soft strawberries and melty chocolate, creamy coconut flakes, all in a scrumptious banana bread base. Cut yourself a nice thick slice and serve it with a hot coffee or a cup of tea. And if you have any leftovers the next day, heat it up in the oven or toaster oven to re-melt and reactivate all that gooey goodness. So simple to make and ready in under an hour, this loaf cake is one to keep at the ready.
Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
1 cup diced strawberries
1 tbsp. of flour to douse the strawberries in
1/4 cup diced dried fruit
1 cup mashed ripe banana
1/2 cup water
1 tsp apple cider vinegar
1 tbsp. canola oil
1/4 tsp salt
2 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 cup shredded coconut flakes
1/4 tsp cinnamon
Preheat the oven to 375F and line a loaf pan with parchment paper.
Chop the strawberries and dried fruit, and toss them with about 1 tbsp. of flour in a small mixing bowl. The flour will prevent them from sinking to the bottom of the loaf. Set aside.
Whisk together the banana, water, vinegar, and canola oil in a large mixing bowl. Add the flour, baking soda, baking powder, and salt. Whisk everything together until the batter is smooth. It should feel a little bit fluffy as the cider vinegar reacts with the baking soda. Fold in the coconut flakes, chopped fruit, and chocolate chips. Pour the batter into the lined loaf pan and bake for 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.