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Mango, Banana and Coconut Bread
Mango Banana Bread
5
from
3
votes
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Course:
Freezer Friendly
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
2
loaves
Calories:
2890
kcal
Author:
Kylie
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Ingredients
▢
3
eggs
lightly beaten
▢
1
&¼ cups coconut oil
▢
2
teaspoons
vanilla paste/essence
▢
4
ripe mangoes
think black spots
▢
1
ripe banana
▢
1
cup
wholemeal flour
▢
2
cups
plain flour
▢
1
cup
coconut sugar
▢
1
cup
raw sugar
▢
2
teaspoons
cinnamon
▢
1
cup
shredded
not dessicated coconut
▢
1
cup
roughly chopped walnuts
but I reckon macadamias would be even better
Instructions
Preheat your oven to 170 degrees.
Line two loaf pans (just the base) with a double layer of baking paper.
In a large jug or bowl combine the eggs, oil, vanilla, mangoes and banana.
In another bowl mix together the remaining ingredients.
Combine the wet with the dry, mixing thoroughly to ensure there aren't any dry patches.
Pour the mix into the prepared pans.
Bake for 1 hour, checking after 50 minutes, with a skewer.
The loaves are done when a skewer inserted in the middle comes out clean.
Rest in the pan for 20 minutes before cooling on a wire rack.
Nutritional Information
Serving:
1
slice
|
Calories:
2890
kcal
|
Carbohydrates:
474
g
|
Protein:
48
g
|
Fat:
101
g
|
Saturated Fat:
43
g
|
Polyunsaturated Fat:
52
g
|
Cholesterol:
279
mg
|
Sodium:
268
mg
|
Fiber:
33
g
|
Sugar:
303
g
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