I love weekends!!!! My hubby helps me make dinner, if not making an entire dish himself! He is a great cook - don't be fooled!!!! He is very creative and loves coming up with new recipes! We work well together! :)
Sunday we were on our way to the Indianapolis Children's Museum when he declared he was going to make beef and noodles for dinner.
This morning I made Strawberry & Cream Banana Bread (with Chobani Strawberry yogurt)
This may be my healthiest tasting bread yet. I am not sure what to think about it - but my 3 year old LOVES it!!!! There are 2 bananas, strawberries, shredded coconut, 6 oz Chobani Strawberry yogurt, and coconut & quinoa flour!
I think that next time I will need to add more coconut oil or something... Outer crust is dry.
1 cup coconut flour
1 cup quinoa flour
1 cup palm sugar
1/4 cup coconut oil
1 Chobani Strawberry yogurt
1 tsp baking soda
1/2 tsp baking powder
2 large bananas
1/2 cup strawberries
1/2 cup shredded coconut
Preheat the oven to 350F. Lightly grease a 9×5 inch loaf pan.
In a mixing bowl, mix the flour, baking soda and baking powder together.
In another bowl, cream together the butter or margarine and sugars. Then add in the eggs, vanilla, sour cream and mashed bananas and mix thoroughly. Stir in the chopped strawberries.
Slowly add the flour mixture into the wet ingredients, stirring well as you go.
Pour the mixture into your prepared loaf pan and bake on 350F for around 1 hour or until a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes in the loaf pan before removing and placing on a wire cooling rack to cool fully.