Coconut Mango Banana Bread | Sumptuous Spoonfuls

Coconut Mango Banana Bread Recipe ~ Says: this is banana bread at its best. It’s soft, super moist, super fruity, super tropical, super delicious... It’s a refreshing change!

Time :

Prep time : 15M, Cook time : 1H15M, Total : 1H29M

Servings Summary : Makes 1

Description:

The toasted coconut on top of this banana bread adds a brilliantly sweet crunchy contrast to the incredibly moist banana bread. The coconut will be light brown for a smaller loaf, but it will get darker and crunchier for larger loaves due to extended baking time. I made 4 little loaves so the coconut was just lightly toasted, but you may want to cover a big loaf with foil part of the baking time to keep the coconut on top from getting TOO dark ... or stir the coconut into the batter instead of putting it on top, but if you do that, it won't have that beautiful crunch factor. I've tried it both ways and shared it with my friend Amy at work who loves coconut and she loved it both ways, but she really liked the toasted coconut on top ( which was totally the way I preferred it! Has coconut changed over the years? I don't remember it being almost addictively sweet, soft and crunchy on baked goods. I remember stringiness, a texture that I absolutely hated and would avoid at all costs. But

• Produce

  • 3 Bananas (about 1 cup, ripe

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tbsp (turbinado sugar, raw

  • 3/4 cup All-purpose flour

  • 1 tsp Baking powder

  • 1/2 tsp Baking soda

  • 1/4 cup Flaxseed meal

  • 1/2 tsp Salt

  • 1/2 cup Sugar

  • 1 tbsp Vanilla

  • 3/4 cup Whole-wheat flour

• Oils & Vinegars

  • 1/4 cup Canola oil

• Nuts & Seeds

  • 1/4 cup Coconut, sweetened

• Dairy

  • 1/2 cup Greek yogurt, plain nonfat

• Beer, Wine & Liquor

  • 3 tbsp Golden rum

Make it

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