As I had issues with my stomach most of the Summer and had to eat exclusively cooked food with no spices and no nothing (think 6 months old kind of meals) I got craving today to prepare a healthy, berry, low sugar version of my favorite recipe - Mrs. Deb's banana bread.

This delicious dessert is kids friendly and it stores (well wrapped) on home temperature so you can have a great breakfast treat for several days.

My daughter Anabela absolutely loves this strawberry version of banana bread and for her I make it with coconut or all wheat flower and low fat greek yogurt.


Dry Ingredients
1 3/4 cup (414 g) all purpose flour (coconut or all wheat)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Wet ingredients
1 egg
1 cup ripe mashed banana (about 2-3 bananas)
1 tablespoon coconut oil, melted and cooled
1/3 cup (79 g) packed dark brown sugar or coconut sugar
2 teaspoons vanilla extract
1/4 cup (59 g) nonfat plain greek yogurt
2 tablespoons unsweetened almond/coconut milk

Spoon in last
3/4 cup (178 g) strawberries
1/4 cup (59 g) raspberries/blueberries or strawberries
1/2 cup (118 g) unsweetened coconut
2 tbsp chia seeds


1. Preheat oven to 350F/180C.
2. In a large bowl combine together dry ingredients and mix with a spoon.
3. In a seperate, medium bowl mix together with a whisk or a mixer wet ingredients (smash 2 or 3 ripped bananas first).
4. Slowly add dry mixture bit by bit to wet ingredients while mixing on lowest mixer setting or manually with a whisk. 
5. Fold in sliced strawberries and/or other berries of your choice, add chia seeds and coconut. 
6.Grease the pan with coconut oil and pour in the mixture evenly. Decorate with shredded coconut and sliced strawberries.
7. Bake on mid rack in the oven for 50-65 minutes or until toothpick comes out clean.