Strawberry Coconut Bread

Strawberry Coconut Bread

Blogger Becky Rosenthal from Vintage Mixer bakes a coconut bread sure to please your summer party crowds.

Prep Time

20

Minutes

Total Time

2:30

Hrs:Mins

Makes

6

servings

1 1/2
cups Gold Medal® all-purpose flour
1/2
cup sugar
1/3
cup shredded coconut
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
egg, lightly beaten
1/2
cup mashed banana (1 large)
1/2
cup milk
1/3
cup coconut oil, heated if needed to become more liquid
1/2
cup sliced fresh strawberries
  1. Heat oven to 350°F. Grease 8x4-inch loaf pan with shortening or cooking spray.
  2. In large bowl, stir together flour, sugar, coconut, baking powder and salt; make well in center of mixture.
  3. In 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.
  4. Bake 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
With a shorter baking time, divide the batter into muffin cups, bake and serve as muffins instead.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.