Strawberry Coconut Bread

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Strawberry Coconut Bread
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  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 6
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Add fresh strawberries to sweet coconut bread for a delicious summertime treat.
By Becky Rosenthal
Updated Aug 27, 2013


  • 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
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    With a shorter baking time, divide the batter into muffin cups, bake and serve as muffins instead.


Nutrition Facts are not available for this recipe
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