Who doesn’t love mangoes? Most of us enjoy a slice of banana bread. How about instead of bananas we use some very ripe mango, and add a tropical vibe with coconut and macadamia nuts? Unsweetened, shredded coconut adds a sweetness. Toasted macadamia nuts brings a buttery deliciousness to the bread. To make this vegan, skip the Greek yogurt and substitute a neutral oil (safflower or sunflower) for butter.

Coconut Mango Macadamia Nut Bread

Author: Tania Van Pelt

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Ingredients

Scale

The Bread

2 cups whole wheat flour
1 cup shredded coconut
1 cup chopped macadamia nuts (toasted)
2 tablespoons flaxseeds
4 teaspoons baking powder
1 teaspoon sea salt
½ cup Greek yogurt (grass-fed, full-fat)
2 ripe large-sized mangoes, mashed or diced depending on ripeness
¼ cup maple syrup
⅓ cup melted butter
¼ cup melted raw virgin coconut oil
1 teaspoon pure vanilla extract

The Topping

¼ cup chopped raw macadamia nuts

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Instructions

Preheat oven to 350ºF. Line a 9″x5″ loaf pan with parchment paper.
In a large bowl, whisk together the flour, flaxseeds, shredded coconut, baking powder, and salt until combined.
In a medium bowl, whisk together the mashed and/or diced mango, maple syrup, butter and oil, yogurt, and vanilla until well blended.
Pour the wet mixture into the dry, and fold together with a spoon. Add in the toasted macadamia nuts, and mix gently until fully combined. Pour batter into the prepared loaf pan.
Sprinkle the top with chopped raw nuts.
Bake for about 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Careful not to over bake!
Place the loaf pan on a cooling rack and let the bread rest in pan for 10 minutes. Using sides of parchment, lift bread out, and allow to cool completely. Store in airtight container, will keep for a few days.

Notes

Try experimenting with different heirloom (buffalo wheat, einkorn, kamut, spelt) flours in this recipe.