June 3, 2019
A chocolate and strawberry combo perfect for spring and summer. This gluten free bread can be served for dessert or a snack. A guilt-free, sweet treat!
Gluten Free, Dairy Free, Grain Free and Paleo-Friendly.
1/4 cup Organic Cold Pressed Coconut Oil, melted and cooled
2/3 cup Coconut Flour
1Preheat your oven to 350°F and line a bread loaf pan with parchment paper. Set aside.
2Start by mashing your bananas. Then add in eggs, maple syrup, vanilla extract and room temperature coconut oil. Mix well.
3Slowly mix dry ingredients into wet. Leave out strawberries and chocolate chunks.
4Pour almost half of the batter into your prepared baking pan.
5Fold in chopped strawberries and chocolate chunks into remaining batter.
6Pour the remaining batter into pan. If you want extra toppings, place a few on top and press down.
7Bake on center rack in oven for 50 to 55 minutes. Make sure to test the center of the bread loaf with a toothpick. If it comes out clean, your bread is ready to remove from the oven.
8Place chocolate strawberry bread on wire rack to cool completely. Eat immediately or store in refrigerator.
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