Strawberry Coconut Bread

strawberry coconut bread Side Dish
Strawberry Coconut Bread
  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 6

Add fresh strawberries to sweet coconut bread for a delicious summertime treat. MORE+ LESS-

Becky Rosenthal
Updated August 27, 2013
Gold Medal Flour
Make with
Gold Medal Flour


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


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  • 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.

Expert Tips

  • With a shorter baking time, divide the batter into muffin cups, bake and serve as muffins instead.

Nutrition Information

No nutrition information available for this recipe

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