Coconut-Mango Banana Bread
  • Cooking Time: 50-55 minutes
  • Servings: 2 loaves
  • Preparation Time: 15 minutes
  • 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
  1. Preheat oven to 375 degrees. F; butter and flour two 9 X 5 X 3 loaf pans.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom; set aside.
  3. 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.
  4. 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.
Mangoes are my new obsession. How did I not know about this succulent fruit before now? Wait until you try them in banana bread....