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Banana Mango Coconut Milk Bread

You know the story “If you give a Mouse a Cookie”? Well, that’s how this Banana Mango Coconut Milk Bread came about. I was making a delicious dinner of Coconut Curry Chicken Thighs, that only used 1/4 cup coconut milk. This left me with almost a full can left over. I just couldn’t throw it away.

Banana Mango Coconut Milk Bread Recipe

 

Banana Mango Coconut Milk Bread | TodaysCreativeBlog.net

 I set it aside while cleaning up and then eyed an overly ripe mango that just wasn’t going to make it another day. There just happened to be an overly ripe banana as well.  That’s when I had an idea………why not mix them all together!

The Banana Praline Bread was a hit and figured my son would enjoy this as well, especially since he had soccer tryouts all weekend. If you’ve ever witnessed the teen boy appetite after a hard workout, then you know! You’d best just set out a few healthy options and step out of the way.

Banana Mango Coconut Milk Bread | TodaysCreativeBlog.net

I set out buttered slices of this Banana Mango Coconut Milk Bread, watermelon, edamamae crackers and hummus and chocolate milk. I’ve learned to mix the ultra healthy with comfort foods for the ultimate disguise.

Banana Mango Coconut Milk Bread | TodaysCreativeBlog.net

I used this coconut milk from Trader Joe’s

coconut milk

Banana Mango Coconut Milk Bread
 
Ingredients
  • 2½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • ½ teaspoons cinnamon
  • 1 cup sugar
  • 2 large eggs
  • 1 mashed banana
  • 1 mashed mango
  • ½ cup coconut milk
  • ¼ cup butter (melted)
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together all dry ingredients in one bowl . Set aside.
  3. In a different bowl, mix eggs, coconut milk, sugar, vanilla, and fruit. Beat lightly.
  4. Slowly add your dry ingredients to the wet mixture. Mix until blended.
  5. Add melted butter and mix.
  6. Pour into a greased standard bread pan.
  7. Bake for 50-55 minutes.
Notes
I add a tin foil tent to the top to avoid over browning after 30 min.

Add shredded coconut if desired. My husband hates coconut. I can only get away with coconut oil and milk. If I were to add it, I would have added about ½ cup.

 

I love making quick breads because they’re easy! You don’t have to be considered a good baker to bake a good quick bread! Not a lot of steps, easy to follow. The risk for messing up is low.

For more yummy quick breads:

Follow Kim Demmon (today’s creative blog)’s board Favorite Recipes on Pinterest.

Kim

Kim

Owner/Founder at Today's Creative Blog
Since 2007, Kim has been sharing tips and tutorials on how to live a creative life. Owner/Founder of Today's Creative Blog and InspirationDIY.com where inspiration happens everyday! From the Pacific Northwest, Kim is a busy mom who adores her teen son, her middle aged husband and is constantly wiping the muddy paws of her adorable Labradoodle Maybelline. In her spare time, she teaches fitness classes and loves to decorate with thrift store bargains. You can also find Kim once a month on Portland's AMNW Morning show as their "creative expert". Life is more fun when it's creative!
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Comments

  1. says

    This bread sounds sooooo good! We use coconut oil and coconut milk all the time, this look delish, Pinning –

    xo, Tanya

  2. Kim Dwan says

    This sounds great! 2 questions…. do you mean the kind of coconut milk that comes in the little can, or the kind in a bigger container like almond milk? Do you think I could sub almond or coconut flour to make it gluten free? Thanks!