Name: Banana, mango and coconut mini loaves
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1/2 cup mashed overripe banana; 1 cup firmly packed brown sugar; 1/3 cup vegetable oil; 2 teaspoon gluten-free baking powder; 1 teaspoon mixed spice; 1 teaspoon ground cinnamon; 2 cup desiccated coconut; 1 1/2 cup almond meal (ground almonds); 2/3 cup gluten-free plain flour; 400 gram can mango slices in natural juice, drained

Banana, mango and coconut mini loaves

Skip to Recipe

Makes 8 Item

Prep

30M

Cook

45M

Total

1H 15M

Ingredients

1/2 cup mashed overripe banana

1 cup firmly packed brown sugar

1/3 cup vegetable oil

2 teaspoon gluten-free baking powder

1 teaspoon mixed spice

1 teaspoon ground cinnamon

2 cup desiccated coconut

1 1/2 cup almond meal (ground almonds)

2/3 cup gluten-free plain flour

400 gram can mango slices in natural juice, drained

Method

1.Preheat oven to l80°C (160°C fan-forced). Grease an 8-hole (¾-cup) mini loaf tray. Line base and sides of each hole with baking paper, extending paper along sides for handles.

2.Combine banana, sugar, oil, baking powder, mixed spice and cinnamon in a large bowl. Stir in coconut, almond meal and flour. Spoon mixture into prepared holes. Smooth tops. Arrange mango over loaves.

3.Bake for 45 minutes, covering pan with foil halfway during cooking, until a skewer inserted at centre comes out clean. Stand loaves in tray until cooled completely.

You will need 3 medium overripe bananas for this recipe. No mini loaf tray? Spoon mixture into a paper case-lined 12-hole (1/3-cup) muffin tray; cooking time will vary.
Note

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Ingredients

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