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Strawberry Coconut Bread
cups Gold Medal™ all-purpose flour
cup shredded coconut
teaspoons baking powder
egg, lightly beaten
cup mashed banana (1 large)
cup coconut oil, heated if needed to become more liquid
cup sliced fresh strawberries
Heat oven to 350°F. Grease 8x4-inch loaf pan with shortening or cooking spray.
In large bowl, stir together flour, sugar, coconut, baking powder and salt; make well in center of mixture.
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.
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.
With a shorter baking time, divide the batter into muffin cups, bake and serve as muffins instead.
No nutrition information available for this recipe.
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