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Toasted Coconut Mango-Banana Bread

This easy Coconut Mango-Banana quick bread will transport you to the tropics! The toasted coconut takes the bread to a whole different level of deliciousness!
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: banana, coconut, mango
Author: Lora


  • 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


  • 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!