Fruit Quick Breads · Quick Breads

Banana Coconut Mango Bread

Exactly one year ago today, I started this blog as a way to incorporate several of my favorite things – writing, food, pictures, and an online resource so that my posse (aka Sabrina and Alexander) would be able to access their favorite recipes – in the hopes that they too will be inspired in the kitchen.

The good news is that I’ve accomplished the writing, food and pictures part – but I’m still in the process of trying to get the kids to cook more – it’s been a bit of a challenge to get them motivated.

Well, that’s not entirely true, because as of today, Alexander has mastered the art of scrambled eggs, and he also makes a wicked bowl of peanut butter-chocolate oatmeal. Sabrina has definitely gotten her baking groove back on – with Snickerdoodles, Biscotti, and Black/White cookies, as evidenced by her new category “Sweets with Sabrina” – so suffice to say, this is, in fact, motivating them.

I know, I know, I’m in the river of denial  – but I’m happy there…..

My very first post on Megan’s Sweet Life was for Mango Walnut Bread, so it seems quite fitting that one year and 245 posts later, I would post a bread that contains mango again.


It’s a bit of an addiction..

Banana Coconut Mango Bread – adapted from Magnolia Bakery

  • 3 cups flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1 tsp ground ginger
  • 3/4 cup canola oil
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 2 tbs. rum
  • 1 1/2 cups mashed ripe bananas
  • 3/4 sour cream
  • 3/4 cup sweetened shredded coconut
  • 1 mango, peeled and chopped

Preheat oven to 350°.
Grease and flour a 10 inch tube pan.
Sift together the flour, baking soda, cinnamon and ginger. Set aside. Whisk together oil and sugar vigorously until well blended. Add the eggs, vanilla and rum, and beat well. Add the bananas and sour cream, and mix well. Add the dry ingredients, and using a rubber spatula, mix until just combined. Stir in coconut and mango.
Pour the batter into the prepared pan.  Bake for 60-70 minutes, or until a cake tester inserted into the center of the bread comes out with moist crumbs attached.


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