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  • Writer's pictureLola

gluten & dairy free mango & coconut banana bread

Updated: Sep 19, 2018

You can't beat a thick slice of banana bread, still warm, with a big chunk of butter melted into it. This recipe adds a bit more somethin' somethin' to a regular banana bread along with the most decadent aromas whilst it cooks. I promise you, you'll be obsessed!

The sweetness of the loaf will depend on the ripeness of the bananas - the browner the better, when it comes to banana bread.

Let me know if you give it a try,


Begin by preheating your oven to 180C.

Combine all of the wet ingredients into a a large mixing bowl. Fold in dry ingredients.

*the less mixing the better, this will ensure for a lighter, fluffier loaf*

Fold in the mango chunks, and pour mixture into a lined loaf tin.

Cook for 55 minutes

Test the loaf before removing from the oven; an inserted skewer should come out clean, if it doesn’t, leave it in the oven for a further 5-10 minutes.

Allow to slightly cool for 10 minutes before slicing.

Best served warm with butter, or even better coconut yoghurt.

Refrigerates well and will keep for around 3-4 days (if you don't demolish it by then).

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