Toasted Coconut Banana Bread with Mango

– 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


White Scribbled Underline

Cook time: 1 hour

Learn More


1 loaf



prep Time

15 min


Learn More

This unique twist on traditional banana bread combines toasted coconut richness, sweet bananas, and tangy mango for a delightful treat.

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.

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.


Swipe up for the full recipe