Almost a year ago I posted my favorite banana bread recipe. Not much has changed. It is still my favorite banana bread recipe.
The mango situation is dwindling quickly. My tree has only about a dozen left hanging on in these scorching hot summer days. I’ve been baking mostly Italian recipes for our family visiting. I decided I wanted to make the Italian cousins a banana bread. I knew it was something they have never eaten in Italy. They had this for breakfast this past week. They loved it and we loved it and we will be making this often. The toasted coconut is really good! You may be tempted to eat just the topping.
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My friend Maria made this toasted coconut bread with pineapples. I couldn’t stop dreaming about it! I used my good ol’ stand-by banana bread recipe with Maria’s fabulous coconut idea. I think you should try this…like now!
Toasted Coconut Mango-Banana Bread
inspired by Two Peas and their Pod
1 1/2 cups shredded sweetened coconut
1 1/2 cups of flour (I sometimes add 1/2 whole wheat and no one knows the difference)
1 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
1 cup mashed bananas (about 3-4 very ripe)
1 mango, peeled and cut into small chunks
1 cup sugar (I usually add about 3/4 and it turns out fine)
1/4 cup canola oil (could be substituted for apple sauce)
1/2 cup buttermilk (or few tablespoons sour cream)