This is a beautifully moist loaf that you could easily convert into muffins, by cutting the baking time to 25 minutes.
*Suitable for freezing, store in the fridge for up to 3 days*
Preheat the oven to 180°C and grease or line a loaf tin with baking paper
In a large bowl, whisk together the eggs, coconut oil, sugar, yoghurt, bananas and vanilla
Sift the flour and baking powder into the mixture - whisk again to combine
Gentle fold the diced strawberries through the mixture, until evenly distributed – pour into the loaf tin
Bake your loaf in the oven for 50 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through
Serve once cooled.
Please note that this is a moist cake and will be wetter than your average sponge cake.
This is a beautifully moist loaf that you could easily convert into muffins, by cutting the baking time to 25 minutes.
*Suitable for freezing, store in the fridge for up to 3 days*
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