Coconut Mango Banana Bread


Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 29 minutes
Yield: 1 large loaf or 3 – 4 small loaves


Wet ingredients:

  • 3 mashed ripe bananas (about 1 cup)
  • 1/2 cup sugar
  • 1/2 cup plain nonfat Greek yogurt
  • 3 Tablespoons golden rum
  • 1 Tablespoon vanilla
  • 1/4 cup canola oil
  • 1 egg

Dry ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/4 cup flaxseed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Stir in: 1/2 – 1 large ripe mango, peeled, pitted and chopped

For the top:

  • about 1/4 cup shredded sweetened coconut
  • about 2 Tablespoons raw (turbinado) sugar


  1. Preheat the oven to 325 F. Spray a 9×5 inch loaf pan (or several small ones) with cooking spray.
  2. In a large mixing bowl, mash the banana then stir in the rest of the wet ingredients until everything is mixed well.
  3. Sprinkle the dry ingredients on top of the banana mixture, then stir just until well mixed. Fold in the chopped mango.
  4. Pour the batter into the prepared pan(s), sprinkle with coconut and raw sugar, then bake for 1 hour 15 minutes for a large loaf pan or about 25 – 35 minutes for small ones or until a wooden pick inserted in the center of the largest loaf comes out clean.


The coconut on top will be light brown for a smaller loaf, but it will get darker and crunchier for larger loaves due to extended baking time. You may want to cover a big loaf with foil part of the time to keep the coconut on top from getting TOO dark … or stir the coconut into the batter instead of putting it on top.

If you want to make the bread a little less moist, use 1/2 of a mango instead of a whole one.

Recipe courtesy of Sumptuous Spoonfuls

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