Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Peach Mango Coconut Oil Banana Bread

Posted May 20 2014 9:09am

I have 40+ Banana Bread and Banana Recipes but there’s always room for one more.

And this one is a total winner. It’s the best and my new favorite of all.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

I said this with Brown Sugar Blueberry Banana Bread , but I’ve changed my mind. This one is.

The bread is ridiculously moist, soft, and bursting with peaches and mangos in every bite. It’s like tender peach-mango coffee cake with the comforting, homey qualities of banana bread. So good.

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. While it bakes, the bread makes your house smell like a bakery.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

With banana bread recipes, there are so many variables and choices, which is how I’ve ended up with so many. I’m always tweaking to see if I can top the last.

I have to decide to use butter or oil; and if butter, creamed or melted. If oil, what kind. How many eggs. How many bananas to use, and whether to add other fruit(s). If so, what kind, and whether fresh or frozen. To include Greek yogurt, sour cream, or buttermilk. How much sugar and what types. Baking powder or baking soda, or both. This is what I think about on long runs.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

I refuse to drag out my mixer for banana bread and melted coconut oil whisked together with the other ingredients is my top choice. Oil keeps bread softer and springier than butter, and I prefer it.

Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

I love baking with coconut oil for  muffinscakesbreadcookies  and more. I used  Nutiva Coconut Oil  from  iHerb.com . Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like  probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast , and  mini chocolate chips .

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

I used 2 cups or about 4 bananas in the bread. I’ve used as many as six bananas in one loaf . The more bananas, the more rich banana-ey flavor, and generally the softer and moister the bread is.

A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using  sour creamGreek yogurt , or  buttermilk  in quickbread and muffin recipes ensures more tender results.

I kept the sugar to a minimum and only used 3/4 cup brown sugar, which is stretched over the two 8×4 loaves the recipe yields. Brown sugar keeps things moister and adds a richer overall flavor.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

I prefer baking bread in two 8×4-inch pans rather than one bigger 9×5-inch pan. By splitting the batter among two pans, about 15 minutes is shaved from the baking time (45 minute for 2 loaves vs. 60 minutes for 1 loaf).

It’s usually in those last 15 minutes that large loaves become too browned on the edges and top. Dividing the batter in two pans helps minimize that.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

The bread is so good that it doesn’t need frosting, glaze, or even butter. Crazy, I know, but true.

Focusing on the rich banana flavor, the peach chunks that are firm yet tender, and the soft, juicy bites of mango is all I need. It tastes like a tropical vacation.

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

Peach Mango Coconut Oil Banana Bread

Yield: two 8-by-4-inch loaves

Prep Time: 15 minutes

Cook Time: about 45 minutes, or until done

Total Time: about 90 minutes, for cooling

2 large eggs1/2 cup liquid-state coconut oil(canola or vegetable may be substituted)heaping 1/3 cup sour cream (lite is okay; or Greek yogurt may be substituted)3/4 cup light brown sugar, packed1 tablespoon vanilla extract2 cups mashed ripe bananas (about 4 med/large very ripe bananas)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt, optional and to taste1 1/2 cups diced peaches/mangoes (I used 1 cup frozen peaches and 1/2 cup frozen mangoes that were both thawed to room temp and drained. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries)
2 tablespoons all-purpose flour, for tossing peaches/mangoes

  1. Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
  2. In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
  3. Add the bananas and stir to incorporate.
  4. Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
  5. In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking.
  6. Fold peaches and mangos into batter; don't overmix.
  7. Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
  8. Bake for about 45 minutes (if using fresh peaches and  mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tent the pans with a sheet of foil at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through; however I didn't find it necessary. Baking times will vary based on moisture content of bananas, peaches, mangoes, climate, and oven variances. Bake until done; watch your bread, not the clock.
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry ButterStrawberry ButterHoney ButterCinnamon-Sugar Butter , or  Vanilla Browned Butter Glaze . Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from  Pineapple Coconut Oil Banana Bread

Recipe from Averie Cooks . All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Pineapple Coconut Oil Banana Bread  – Buttermilk, bananas and coconut oil keep this bread super moist, tender and it tastes like a tropical vacation

Pineapple Coconut Oil Banana Bread - No butter used in this soft, moist, fluffy loaf that reminds me of a tropical vacation!

Peaches and Cream Fluffy Muffin Cake

Peaches and Cream Fluffy Muffin Cake - Recipe at averiecooks.com

Brown Sugar Blueberry Banana Bread with Blueberry Butter – Blueberry coffee cake meets super soft banana bread

Brown Sugar Blueberry Banana Bread with Blueberry Butter - Blueberry coffee cake meets super soft banana bread! So good!

Banana Yogurt Muffins and Little Banana Bread Loaf  – Soft, tender, fluffy, easy and the yogurt keeps them extra moist

Six-Banana Banana Bread – Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread

Six-Banana Banana Bread - Recipe at averiecooks.com

Browned Butter Buttermilk Banana Bread with Strawberry Butter  - The browned butter and buttermilk add richness, softness, and moisture, and the strawberry butter makes it that much better

Banana Bread with Vanilla Browned Butter Glaze  - Classic  banana bread when you have 2-3 bananas. Vanilla is used four times in this easy recipe that turns out moist and perfect every time. This is the most popular banana bread with readers

Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins  – They remind me of mini donuts but they’re healthy, soft, fluffy, easy, and perfect if you happen to run out of eggs and butter

Blueberry and Cream Cheese Muffin Top Bread  – Tastes like one big muffin top. Ridiculously soft and moist

Peaches and Coconut Cream Smoothie  (vegan, GF) – Sweet, juicy, and refreshing

Pineapple Banana & Coconut Cream Smoothie (vegan, GF) –  Tastes like a virgin pina colada. Sweet, creamy, refreshing & healthy! No need to add sugar since the fruit is sweet enough

Pineapple Banana & Coconut Cream Smoothie (vegan, GF) -  Tastes like a virgin pina colada. Sweet, creamy, refreshing & healthy! No need to add sugar since the fruit is sweet enough.

Post a comment
Write a comment:

Related Searches