• Cooking Time: 50-55 minutes
  • Servings: 2 loaves
  • Preparation Time: 15 minutes


Mangoes are my new obsession. How did I not know about this succulent fruit before now? Wait until you try them in banana bread....


  • 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.

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