Toasted Coconut Banana Bread with Mango

Take your taste buds on a tropical adventure with this Easy Toasted Coconut Banana Bread with Mango recipe. It's a unique and flavorful twist on the conventional banana bread, combining the richness of toasted coconut, the sweetness of ripe bananas, and the tangy delight of mango chunks. Relish a slice of this bread for breakfast, snack, or dessert and enjoy the tropical bliss.

Almost a year ago I posted my favorite banana bread recipe. Not much has changed. It is still my favorite banana bread recipe.

What has changed is that I don’t always make it with chocolate chips. That is the most popular request, but sometimes we do like a little variety.

Everyone loves the comforting familiarity of banana bread. But what if we add a tropical twist to it? Our Toasted Coconut Banana Bread with Mango recipe does just that! It's an easy-to-follow recipe that results in a moist, tender loaf bursting with flavor from ripe bananas, sweet mangoes, and a hint of toasted coconut.

Why you'll love this toasted coconut banana bread

1. Tropical Flavors: The combination of banana, coconut, and mango feels like a tropical vacation in every bite.
2. Versatile: This bread can be enjoyed at breakfast, as a snack, or for dessert.
3. Easy to Make: The recipe is straightforward with no complicated steps.
4. Customizable: You can easily add or substitute ingredients to suit your taste.
5. Great for Sharing: The deliciously unique loaf is sure to impress your guests.

Ingredients for this banana coconut bread

• Shredded sweetened coconut: Adds a tropical flavor and a hint of sweetness.
• Flour: Provides structure to the bread. Using a bit of whole wheat flour can add extra nutrients.
• Sea Salt, Baking Soda & Baking Powder: Acts as leavening agents to help the bread rise.
• Bananas and Mango: These fruits contribute moisture, sweetness, and a delightful tropical flavor.
• Sugar: Adds sweetness and helps keep the bread moist.
• Egg: Binds the ingredients together.
• Canola oil: Adds moisture and tenderness to the bread. It can be substituted with apple sauce for a lower-fat option.
• Buttermilk: Contributes to the bread's moistness and tender crumb.

How to toast coconuts

1. Preheat oven to 350 F and spread the coconut on a baking tray in an even layer.
2. Bake for 5-8 minutes, stirring every 3 minutes or so, until golden brown. Keep an eye out as it can burn quickly towards the end.
3. Remove from oven and let cool. Enjoy!

How to make this easy coconut bread recipe

1. Preheat the oven to 350 F. Line a 9 x5 loaf pan with parchment paper.
2. Spread 1 cup of the shredded sweetened coconut on a baking sheet and bake until lightly toasted. (Stir the coconut around or else it will toast too much on one side)
   1. Takes about 5-8 minutes to toast. Watch closely as it will burn quickly towards the end.
3. When lightly toasted, set the coconut aside.
4. Mash the bananas in a medium sized mixing bowl.
5. Mix the egg with the sugar, oil, and buttermilk.
6. Stir into the bananas.
7. In a separate bowl, whisk together the flour, sea salt (regular salt is fine too), baking soda.
8. Add the dry ingredients to the banana mixture.
9. Fold in the toasted coconut and the mango chunks.
10. Add the mixture to your prepared loaf pan.
11. Sprinkle on the remaining coconut on top. Bake at 350 F for 30 minutes and lower temperature to 325 F and bake for about another 25-30 minutes.
12. Let cool in pan for a bit and then pull the bread carefully out of loaf pan with the parchment paper.

Expert Tips

1. Ensure your bananas are very ripe for maximum flavor and sweetness.
2. Watch the coconut closely while toasting to prevent it from burning.
3. Be careful not to overmix the batter to maintain a tender crumb in the bread.
4. Let the bread cool in the pan to make it easier to remove.

Storing and Shelf Life of Toasted Coconut Banana Bread

• After it has cooled completely, place the bread in an airtight container. It can be stored at room temperature for up to 4 days, preserving its moistness and tender crumb.
• If you wish to extend its shelf life further, you can store the bread in the refrigerator. Properly stored in an airtight container, it can last for up to a week in the refrigerator.
• For even longer storage, the bread can be frozen. Wrap it tightly in cling wrap, followed by a layer of foil to prevent any freezer burn. Label it with the date, and it can be frozen for up to 3 months. When you're ready to enjoy the bread, thaw it on the counter. Once it's defrosted, you can slice and serve it or give it a quick warm-up in the oven or toaster for that fresh-baked feel and taste.

Variations/Substitutions

• Try different tropical fruits such as pineapple or papaya.
• Substitute coconut oil for canola oil for a stronger coconut flavor.
• Add a handful of chopped nuts for a bit of crunch.
• For a vegan version, substitute the egg with a flaxseed egg and use a non-dairy milk in place of the buttermilk.
• Swap regular sugar with coconut sugar for a deeper flavor and slightly healthier loaf.

FAQ'S

Posts like this:

• Easy Apple Banana Bread Recipe (Dairy-Free)
• Cinnamon Apple Banana Bread-Totally Dairy-Free
• Caramelized Banana Bread with Brown Butter Glaze
• Coconut Banana Bundt Cake with Rum Glaze-#BundtaMonth

Print Recipe Pin Recipe Rate this Recipe

No ratings yet

Toasted Coconut Mango-Banana Bread

Experience a tropical adventure with our Easy Toasted Coconut Banana Bread with Mango recipe. This unique twist on traditional banana bread combines toasted coconut richness, sweet bananas, and tangy mango for a delightful treat.

Prep Time15 minutes mins

Cook Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: banana, coconut, mango

Calories: 2650kcal

Author: Lora

Ingredients

• 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 egg
• 1/4 cup canola oil could be substituted for apple sauce
• 1/2 cup buttermilk or few tablespoons sour cream

Instructions

• Preheat the oven to 350 F. Line a 9 x5 loaf pan with parchment paper. Spread 1 cup of the shredded sweetened coconut on a baking sheet and bake until lightly toasted. Stir the coconut around or else it will toast too much on one side. Takes about 5-8 minutes to toast. Watch closely as it will burn quickly towards the end.
• When lightly toasted, set the coconut aside.
• Mash the bananas in a medium sized mixing bowl.
• Mix the egg with the sugar, oil, and buttermilk. Stir into the bananas. In a separate bowl, whisk together the flour, sea salt (regular salt is fine too), baking soda. Add the dry ingredients to the banana mixture. Fold in the toasted coconut and the mango chunks. Add the mixture to your prepared loaf pan.
• Sprinkle on the remaining coconut on top. Bake at 350 F for 30 minutes and lower temperature to 325 F and bake for about another 25-30 minutes. Let cool in pan for a bit and then pull the bread carefully out of loaf pan with the parchment paper. Slice and ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Serving: 4g | Calories: 2650kcal | Carbohydrates: 322g | Protein: 23g | Fat: 156g | Saturated Fat: 88g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 42g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 3543mg | Potassium: 2139mg | Fiber: 32g | Sugar: 272g | Vitamin A: 2819IU | Vitamin C: 97mg | Calcium: 471mg | Iron: 7mg

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!