Mango-Coconut-Banana Bread

What’s that saying, “when life gives you lemons, make lemonade?” Well, how about when life gives you mangoes? Lots and lots of mangoes. 

We are lucky to live in an area with plentiful mango trees (in addition to passionfruit, guava, beach grapes, and other assorted fruits), and they have literally been falling out of the trees. Every morning when I walk with friends, we return home with armfuls of ripe, beautiful mangoes. Then I have to figure out what to do with our haul. Of course you can just eat the mangoes out-of-hand, but I generally like to add them to yogurt or a smoothie, or a baked good, which is what I have done today.

From the folks over at food52.com, I found this gem. It sounded great as is, but since I’m living in the tropics I decided to add some flaked coconut, and I’m glad I did. It gives the bread a terrific texture, which it otherwise would not have had. If you’re coconut-adverse, just omit it. This bread is moist and flavorful, although I think next time I will up the mango ante to a whole mango instead of half, as it could have used a bit more mango flavor. I mean, it’s not like I didn’t have enough mangoes!

In addition, I tried a trick I’d read about awhile ago, where you sprinkle sugar over the greased pan instead of flouring it. It gives the bread just a hint more sweetness and a little bit of crunch.

Let me know if you make this recipe and what you thought! Have a great day!

Mango-Coconut-Banana Bread (adapted from food52.com)

Makes 1 loaf

Ingredients:

1 C sugar (plus a teaspoon for the pan)

1/2 C unsalted butter, room temp

2 large eggs

2 ripe bananas

1/2 ripe mango, cubed

1 TB milk

1 t ground cinnamon

2 C flour

1 t baking powder

1 t baking soda

1 t salt

3/4 t vanilla

1/2 C flaked sweetened coconut

Directions:

1. Preheat oven to 325 degrees. Grease or line a 9x5" loaf pan, then sprinkle 1 teaspoon sugar over the bottom and sides of pan.
2. Cream the sugar and butter in large mixing bowl until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a small bowl, mash bananas with fork.
5. Mix in the milk, cinnamon, and vanilla until combined.
6. Then gently mix in the mango, set aside.
7. In another bowl, mix together flour, baking powder, baking soda, and salt.
8. Add banana mixture to creamed mixture and stir until combined.
9. Finally, add in the dry ingredients and the coconut.
10. Pour batter into loaf pan and smooth the top. Bake approximately 65-75 minutes, or until a toothpick inserted into center comes out clean.
11. Let cool on rack before removing from baking dish.