Mango Banana Bread

Don't worry, ads are not going to appear on your printed document!

5 from 1 vote

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/mango-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 228.8kcal

Author: Carine Claudepierre

Ingredients

1 cup Mango fresh, ripe, diced into small cubes
1 cup Mashed Banana about 3 medium yellow/ripe bananas, peeled, mashed (note 1)
⅓ cup Coconut Sugar (note 2)
⅓ cup Coconut Milk (note 3)
⅓ cup Melted Coconut Oil (note 4), cooled at room temperature
1 teaspoon Vanilla Extract
2 cups Self-Rising Flour (note 5)
1 teaspoon Cinnamon
½ cup Macadamia Nuts (note 5), finely chopped

US Customary - Metric

Instructions

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.

Equipment

9-inch x 5-inch Loaf Pan

Notes

Note 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.

Note 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!

Note 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.

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

Note 5: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 4 teaspoons of baking powder.

Gluten-free option: Gluten-free option: swap flour for cups of 1 1/2 cup all-purpose gluten-free flour with added gum (I like Bob red mills) + 1/2 cup millet flour or teff flour or oat flour + 3 teaspoons baking powder + 1/2 teaspoon baking soda + 2 teaspoons lemon juice

Note 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).

Note 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

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

Nutrition