Monday, March 25, 2013

Coconut-Mango Banana Bread



I have to apologize for taking so long to actually post this recipe. As I continue with my "lifestyle" change, I'm learning to adjust my schedule to fit in some exercise and learn how to make recipes that aren't so empty of nutrition. Again, not to worry, my recipes will never be health food--just a little healthier, or meant to be eaten in moderation.

Lately, I've become somewhat of a mango fanatic. Seriously, where has this fruit been all of my life? I actually had to look up on the Internet how to slice it up, but it's really not so hard. Check out what the National Mango Board has to say about it:



I may have to find myself one of those mango slicers....


Aren't they beautiful?

At any rate, I decided to add some mango to my last batch of banana bread. Plus, since I bought a can of coconut cream awhile back and I had no idea what to make with it (truth be told, I didn't even have an idea of what kind of consistency it had), I thought coconut might give the bread a tropical feel...quite important here in Minnesota where there is no end in sight to the cold weather.


Sometimes it's all about using what's in the cupboard...


Coconut-Mango Banana Bread
Printable Recipe


3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
4 very ripe bananas, slightly mashed
1 can (14 oz) coconut cream
2 eggs
1 cup light brown sugar, packed
1 teaspoon vanilla
2 cups chopped mango
1 cup finely chopped macadamia nut
1 cup coconut

Preheat oven to 375 degrees. F; butter and flour two 9 X 5 X 3 loaf pans.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom; set aside.

Fit a stand mixer with the paddle attachment. Beat the bananas, coconut cream, eggs, brown sugar, and vanilla until well blended, about 2 minutes. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Stir in the chopped mango, macadamia nuts, and coconut.

Divide the batter evenly between the two loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.









Happy Eating!

2 comments:

  1. What a great and creative bread! Definitely want to give this a try :)

    Happy Blogging!
    Happy Valley Chow

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  2. What do you mean, sometimes it's all about using what's in the cupboard? For me, it's ALWAYS all about using what's in the cupboard, or the fridge, or the freezer, or magically marked down at the store, or bursting forth from my garden, though right now snow is bursting forth there.
    How else would I come up with crazy combinations?
    This bread looks yummy and I love the addition of the coconut cream.

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