Pan de plátano y mango (sin huevos ni lácteos)

Esta Mango Banana Bread is a simple fruity version of the classic banana bread, but made with no eggs, no dairy, and no refined sugar, and full of tropical flavors.

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Mango Banana Bread

Esta Mango Banana Bread is a simple fruity version of the classic banana bread, but made with no eggs, no dairy, and no refined sugar, and full of tropical flavors.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 50 minutos minutos

Tiempo Total: 1 horas. hr

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 228.8 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Mango - fresh, ripe, diced into small cubes
• ▢ 1 taza de Plátano machacado - about 3 medium yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ taza de Azúcar de coco - (nota 2)
• ▢ ⅓ taza de Leche de coco - (nota 3)
• ▢ ⅓ taza de Aceite de coco derretido - (note 4), cooled at room temperature
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 2 tazas de Harina con levadura - (nota 5)
• ▢ 1 cucharadita de Canela
• ▢ ½ taza de Nueces de macadamia - (note 5), finely chopped

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
• Slice off both sides of the mango, cutting around the flat pit in the center.
• With each half, use a small, sharp knife to score the flesh in a crisscross pattern, creating a grid of 0.2-inch cubes (0.5 cm). Be sure not to cut through the skin.
• Use a tablespoon to scoop out the diced mango from the skin. Set aside in a bowl.
• Peel and mash the bananas using a fork. Measure the exact amount required by the recipe: 1 cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
• In a large mixing bowl, whisk together the mashed bananas, sugar, coconut milk, oil, and vanilla extract, if used. Whisk until well combined.
• Stir in the self-raising flour, cinnamon, and stir with a rubber spatula until a thick batter forms.
• Fold in fresh mango cubes and chopped macadamia, and stir gently to incorporate the fruit and nuts evenly.
• Transfer the banana bread batter into the loaf pan. If you like, press pieces of extra mango on top to decorate.
• Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan after 30 minutes if the top starts to brown too fast.
• Let it cool down for 10 minutes in the pan at room temperature, then lift the hanging part of the parchment paper to release the bread onto a cooling rack.
• Let the bread cool for about 1-2 hours before slicing into 12 slices.

Notas

notas 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas too if you prefer the bread less sweet.

notas 2: Any granulated sweetener works like brown sugar, or you can skip the sugar entirely if you don’t like a too-sweet banana bread. You can also increase the sugar up to 1/2 cup if you like it sweeter!

Nota 3: I am using canned coconut milk, shake the can before opening, then stir with a fork to make it consistent – often a layer forms on top. Then measure. You can also use packaged coconut milk, or other milk like soy milk, or almond milk.

notas 4: Any oil can be used. Low-flavor oil works best, like light olive oil or light avocado oil.

notas 5: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 3 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, but don’t forget the baking powder.

Nota 6: I don’t recommend frozen mango cubes. They are too big for the recipe. You want diced mango cubes with a size of 0.2 inches (0.5 cm).

Nota 7: You can swap macadamia nuts for unsweetened shredded coconut, or other nuts like pecan, or chocolate chips. You can also skip this ingredient entirely if preferred

Almacenaje: Store the banana bread in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde para pan de 9 cm x 5 cm

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Nutrición

Servicio: 1rebanada | Calorías: 228.8kcal | Carbohidratos: 31.7g | Proteína: 3.3g | Grasa: 10.8g | Grasa saturada: 5.9g | Grasa poli-insaturada: 0.4g | Grasa monosaturada: 3.7g | Sodio: 3.6mg | Potasio: 145mg | Fibra: 1.8g | Azúcar: 13.6g | Vitamina A: 161.7IU | Vitamina B12: 0.1pg | Vitamina C: 6.7mg | Vitamina D: 3.3pg | Calcio: 22.4mg | Hierro: 0.5mg | Magnesio: 21mg | Fósforo 37.2mg | Zinc: 0.3mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Mango – This fruit brings a sweet, tropical flavor and a lovely moist texture to the bread. It’s important to use fresh, ripe mangoes, diced into small cubes. If you prefer peaches, try my Peach Banana Bread.
• Plátano machacado – This is the base of the banana bread, providing natural sweetness, moisture, and its signature flavor. For a sweeter and moister bread, use very ripe bananas with black spots.
• Azúcar de coco – This adds sweetness to the bread. You can also use other granulated sweeteners like brown sugar, adjust the amount to your preference, or even omit it if your bananas are very ripe.
• Leche de coco – This contributes to the bread’s moisture and gives it a subtle tropical richness. Canned or packaged coconut milk works, and you can also use other plant-based milks like soy milk or almond milk.
• Aceite de coco derretido – This provides fat, making the bread tender and moist. Any low-flavor oil, such as light olive oil or light avocado oil, also works well.
• Extracto de vainilla – This enhances the overall flavor profile of the banana bread with its warm, sweet notes.
• Harina con levadura – This forms the structure of the bread and already contains leavening agents for a good rise. For a gluten-free option, use my convertidor sin gluten, but don’t forget the baking powder.
• Canela – This spice adds a warm, comforting aroma and flavor that complements the fruits.
• Nueces de macadamia – These add a lovely crunch and a buttery, nutty flavor to the bread. You can swap them for unsweetened shredded coconut, pecans, or even chocolate chips, or leave them out entirely.

How to Make Mango Banana Bread

This bread is really easy to whip up. Here’s how in a few pictures.

Mash the bananas in a bowl and measure the exact amount needed.

Add the other liquid ingredients and the sugar and stir to combine.

Incorporate the dry ingredients and stir until just combined. Transfer to the loaf pan.

Bake the bread on the center rack for 50-55 minutes at 350°F (180°C).

Consejos de repostería de Carine

Let me share a few more tips for a perfect tropical banana bread.

• Choose Right Bananas – For the sweetest and moistest banana bread, pick bananas with plenty of black spots on their skin. If you prefer a less sweet bread, yellow ripe bananas also work.
• Optimal Oil Temp – After melting your coconut oil, make sure it cools down to room temperature before mixing it with the other liquid ingredients. This prevents it from solidifying too quickly in the batter.
• No mezcle demasiado – When stirring in the flour, and especially when folding in the mango and macadamia nuts, mix gently until just combined. Overmixing can lead to a tough bread.
• Foil for Browning – Keep an eye on your bread during baking. If the top starts to brown too quickly before the inside is fully cooked, loosely tent the loaf pan with foil after about 30 minutes.
• Enfriamiento – Let the bread cool in the pan for 10 minutes before lifting it out onto a cooling rack. Then, allow it to cool for a good 1 to 2 hours on the rack before slicing. This helps the bread set properly and prevents it from crumbling.
• Opción sin azúcar – If your bananas are ultra-ripe with black skins, you can completely skip the added sugar in the recipe. The natural sweetness from the fruit will be enough for a tasty bread.
• Decorate with Mango – Use any leftover mango flesh around the flat pit to cut tiny slices. You can press these onto the top of the banana bread batter before baking for a pretty decoration.

More Banana Bread Recipes

Lemon Banana Bread

pan de fresas y banana

Peach Banana Bread

Pan de plátano y arándanos saludable