I have a love affair with sweet loaves that we loosely refer to as ‘bread’, so much so that I am constantly looking for excuses to bake them. They are perfect for breakfast, as a snack, and everyone from age 18 months to er, 37, love them.
Instead of the traditional banana bread however, I decided to try something different. Have you ever eaten mango? Do you love it as much as I do? It is delicious, sweet, succulent, and just begs to be devoured. So into the ‘bread’ it went.
I think I counted down the minutes to when I took it out of the oven, because the divine smell was driving me insane! And? It was so worth the wait.
I’ve been feeling all the feelings from last week’s post (thank you for all the love and support), and recovering from a week of solo parenting while sick, AND meeting deadline upon deadline. I feel all tapped out – I haven’t been writing as much as I would have liked. Baking salves my soul, and restores me to a place where I feel like I am myself again. The self that writes, and pounds out the work that needs to be done to meet my work deadlines. Basically, this mango coconut bread saved my life. I am not even exaggerating.
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1 cup sugar
- 1 large egg
- 1/2 cup buttermilk
- 3/4 cup unsweetened shredded coconut
- 1 whole, fresh mango, diced
- Preheat oven to 350F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, cream together coconut oil and sugar until light and fluffy.
- Beat in egg until completely incorporated. Stir in half of the flour mixture, followed by the buttermilk.
- Stir in remaining flour mixture and shredded coconut. Fold in the diced mango until pieces are well-distributed.
- Pour batter into prepared pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Turn loaf out of the pan onto a wire rack to cool completely.
- You can substitute the buttermilk with an equal amount of juice - orange, mango or other tropical juices. If you like, you can also top the loaf with a 1/4 cup of shredded coconut.