Enjoyable Mango, pineapple and coconut banana bread Recipe

Try this gorgeous mango, pineapple and coconut banana bread for an extra special afternoon treat.
Mango, pineapple and coconut banana bread
Prep Time : 0:15 | Cook Time : 1:20 | Total Time : 1:35 | Serving : 8 person.


  • 1 1/2 cups (225g) self-raising flour

  • 1 cup (220g) brown sugar

  • 1/2 cup (40g) desiccated coconut

  • 450g crushed pineapple

  • 1/2 cup (125ml) buttermilk

  • 150g melted butter

  • 2 Coles Australian Free Range Eggs

  • 2 mashed large ripe bananas

  • 200g finely chopped frozen mango

Passionfruit glaze

  • 11/2 cups (240g) pure icing sugar

  • 2 tablespoons passionfruit pulp

  • Lime zest, to serve


  • Step 1

    Mix self-raising flour, brown sugar and desiccated coconut in a bowl.

  • Step 2

    Drain crushed pineapple in a sieve, pressing out liquid.

  • Step 3

    Whisk buttermilk, butter, eggs and bananas in a bowl. Add to flour mixture. Stir to combine.

  • Step 4

    Stir in pineapple and frozen mango.

  • Step 5

    Pour into a greased and lined 10cm x 22cm loaf pan. Smooth the surface. Bake at 180C for 1-1 1/4 hours or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins, then turn onto a wire rack to cool completely.

  • Step 6

    To make the passionfruit glaze, combine pure icing sugar in a bowl with 1-2 tablespoons passionfruit pulp to form a smooth paste. Spread over the cooled banana bread. Sprinkle with lime zest.

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