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    Home » Popular » American Recipes

    July 30, 2023 American Recipes

    Toasted Coconut Banana Bread with Mango

    Jump to Recipe - Print Recipe

    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.

    overhead image of toasted coconut mango banana bread

    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.

    overhead image of toasted coconut mango banana bread

    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.
    overhead image of slice coconut bread

    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.
    overhead image of making mango coconut bread

    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

    Why is my banana bread dense and not fluffy?

    The denseness in banana bread is usually the result of overmixing the batter. When you mix the batter too much, you develop the gluten in the flour, which leads to a denser, tougher texture. To achieve a lighter, fluffier banana bread, mix the ingredients just until they're incorporated.

    Why does banana bread taste better the second day?

    Banana bread often tastes better the second day because the flavors have more time to meld together, creating a more pronounced and robust banana flavor. As the bread rests, it also continues to absorb moisture, further enhancing its flavor and texture.

    Why is my banana bread dry and hard?

    Dry, hard banana bread can be the result of several factors. It could be due to too much flour (making the bread dense and dry), not enough fat (which adds moisture), or overbaking the bread (which can dry it out). Make sure to accurately measure your ingredients and keep a close eye on the bread while it's in the oven.

    How long does toasted banana bread last?

    Toasted banana bread can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 7 days. If you want to keep it longer, you can freeze it. Just wrap it tightly to prevent freezer burn and it should last for up to 3 months. Remember to thaw it at room temperature before serving.

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    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!
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    Reader Interactions

    Comments

    1. Alan Cooke says

      July 30, 2011 at 3:58 am

      I like mangos. I love banana bread. I LOVE Toasted Coconut! I could eat it like candy 🙂 Gotta make this soon!

      Reply
    2. thepickyeater says

      July 30, 2011 at 7:10 am

      you had me at coconut mango banana 😀 looks delicious lora !

      Reply
    3. Nisrine says

      July 30, 2011 at 11:55 am

      I love it. This is heaven for a coconut lover like me.

      Reply
    4. Pretend Chef says

      July 30, 2011 at 12:09 pm

      Pinch me. I must be dreaming. That loaf looks so dreamy. Oh my! I really love mangoes, bananas, and coconut. They all make me giddy. I would love a slice of this right now. Need to give this a try. Yummy!

      Reply
    5. claudia http://pegasuslegend-whatscookin.blogspot.com/2011/07/favorite-recipes-from-summers-past.html#en says

      July 30, 2011 at 12:54 pm

      Wow does this ever look and sound fantastic!

      Reply
    6. Shabs says

      July 30, 2011 at 3:42 pm

      Coconut has been popping up now in almost all recipes i have looked at recently , interesting combo , i will def give this one a try .

      Reply
    7. Susan Lindquist says

      July 30, 2011 at 4:57 pm

      Mmmmm! Great combo! Next time I make banana bread ...!

      Reply
    8. Anonymous says

      July 30, 2011 at 5:15 pm

      This looks great! I just posted a coconut banana bread yesterday, but I LOVE the addition of the mango! Looks delicious! 🙂

      Reply
    9. Xinmei @ Pudding Pie Lane says

      July 31, 2011 at 10:34 am

      That's a great thing you're doing for the campaign, great work 🙂 And the recipe looks delicious too!

      Reply
    10. Monet says

      August 01, 2011 at 8:59 pm

      I love how this bread is just covered in coconut, and I can't wait to hear about your hen adventures! I'm glad I'm reading your blog during my lunch break. I would have some serious hunger pains if I didn't have plate of food in front of me! I hope you are having a wonderful Monday. Thank you for sharing with me. Love and hugs from Austin!

      Reply
    11. foodwanderings says

      August 01, 2011 at 11:17 pm

      OMG how have I missed this Lora?! I love anything with coocnut and mango I adore probably my favorite fruit. Also I love these tyoe of coffee cakes/breads they go perfectly with my tea and for breakfast!! & foodbuzz couln't pick a better ambassador for this great cause.

      Reply
    12. Baking Serendipity says

      August 02, 2011 at 3:41 am

      Banana bread is possibly my favorite quick bread...and I think it's because it's so versatile. Every where I turn is a new and improved banana bread recipe. I love yours! I definitely need to give it a shot before the mangos are gone at my house too 🙂

      Reply
    13. Anonymous says

      August 02, 2011 at 2:47 pm

      Oh wow! Coconut and mango in a banana bread? What a great combination in a comfort food. (Yes, I do consider banana bread comfort food) Love it.

      Reply
    14. Amy says

      August 02, 2011 at 2:49 pm

      I have an aging mango in my fridge right now. This is the perfect recipe for it! It sounds so tropical and delish!

      Amy @ A Little Nosh

      Reply
    15. Magic of Spice says

      August 02, 2011 at 8:46 pm

      Wow what a delightful flavor combination for a sweet bread...delicious!

      Reply
    16. Happy When Not Hungry says

      August 02, 2011 at 11:46 pm

      This bread looks beautiful! I love all the wonderful flavors too. Nice job 🙂

      Reply
    17. Kathleen says

      August 04, 2011 at 4:22 am

      This looks like a tropical fiesta! YUM

      Reply
    18. Sue says

      August 05, 2011 at 12:08 am

      The whole loaf photo looks like a giant coconut macaroon:) YUM! Wonderful bread, Lora! I need to try it!

      Reply
    19. green food powder says

      August 09, 2011 at 8:35 am

      The mixing of various flavors make this an interesting bread to bake.

      Reply
    20. claire @ the realistic nutritionist says

      August 24, 2011 at 4:46 pm

      What an incredible bread recipe! YUM!

      Reply
    21. Anonymous says

      December 22, 2012 at 3:31 am

      I made it for Christmas! Just wonderful. Thank you!!

      Reply

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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