Happy weekend all! I made this healthy Strawberry, Coconut & Chia Seed Banana Bread last Saturday and was hoping to share it with you during the week but I have literally been living at work, slightly busy at the moment. I’m often trying to substitute ingredients in recipes to make them healthier, so when I came across the Ambitious Kitchen blog, I saved this recipe to my must cook list. The texture of the bread is denser then normal banana bread but that’s because you are using natural ingredients and hardly any refined sugar. My brothers always complain about my healthy alternatives to recipes, but this banana bread was the exception with the strawberries, coconut and banana giving it plenty of flavour and sweetness.

Strawberry, Coconut & Chia Seed Banana Bread - Recipe - My Kiki Cake


1 3/4 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup ripe mashed banana – that’s approximately 2-3 bananas
1 tablespoon coconut oil, melted and cooled
1/3 cup packed dark brown sugar
2 teaspoons vanilla extract
1 egg
1/4 cup nonfat plain greek yogurt
2 tablespoons unsweetened almond milk (soy, coconut, or skim also work)
3/4 cup diced organic ripe strawberries- I used a whole punnet
1/2 cup shredded coconut, plus 3 tablespoons for topping
2 tablespoons chia seeds
2-4 strawberries, sliced for topping

  1. Preheat oven to 180C. Grease a rectangular loaf pan with cooking spray – I just used olive oil spray for this.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a seperate large bowl mix together the banana, brown sugar, egg, coconut oil, vanilla, yogurt, and almond milk until smooth and creamy. Slowly add dry mixture to the wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.
  4. Place batter into the prepared loaf pan. Sprinkle the top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. Bake for 50-65 minutes or until a toothpick inserte comes out clean. Cool on a wire rack for 20 minutes, then remove from the pan and return to wire rack to finish cooling.

The bread tasted even better the next day. Toast it with a little bit of butter or some jam to mix it up as well if you like.

Strawberry, Coconut & Chia Seed Banana Bread - Recipe - My Kiki Cake - Tea & Cake

Strawberry, Coconut & Chia Seed Banana Bread - Recipe - My Kiki Cake - Slice of Cake

Perfect afternoon slice with a green tea and read of Gourmet Traveller. What more could you want from a magazine then pages of photos and writings on food and travel.

Enjoy the rest of the weekend everyone, be sure to stay out of the rain and maybe even have a baking day xxx

Ps. All of my Europe posts are done and dusted, I forgot to mention that in my last London post. Next up, San Francisco :) and then New York. Plenty of food to still be shared.