With all those mangos lining the gardens of Jumeirah, we’ve been summer dreaming of tasty tropical treats to celebrate the beginning of the HOT season.
The only problem is we have been stuck inside in the chilly air conditioning doing last minute work on the jazzy new Saffron Souk homepage (have you seen it? We are quite excited, although as with anything new and IT related there are some little tiny temporary teething issues!), therefore our initial thoughts of cooling mango sorbet didn’t really feel like it was going to hit the spot.
So as a working weekend treat, we took a little break to do a spot of comfort cooking with a tropical twist… and this is what we made – Coconut Mango Banana Bread, the perfect snack with a pot of afternoon tea. And being good Saffron Souk ladies we didn’t want to stray too far from the computer, so we had to improvise quite a lot from the original recipe we spied on Pinterest, to accommodate the ingredients we had in the kitchen. It’s true this usually ends in disaster but we were pleasantly surprised. In fact surprised enough that we decided to share the recipe…
2. – 10. What do we have in the kitchen?
Prep Time: 15 mins
Cooking Time: 1 hour 10 mins
Makes: 1 large loaf
- 3 mashed ripe bananas (about 1 cup)
- 1/2 cup sugar
- 1/2 cup plain greek yoghurt
- 3 tablespoons maple syrup
- 1 tablespoon vanilla
- 1/4 cup grapeseed oil
- 1 egg (we always use organic!)
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup of flaxseed* (*the original recipe specified meal but we didn’t have any)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Stir in 1 large ripe mango, peeled, pitted and chopped (more or less mango depending on how wet you like your bread!)
For the top:
- 1 cup shredded coconut
- 2 tablespoons raw sugar
11. – 13. Measuring, chopping & mixing…
This is a basic recipe for anyone of any ability so don’t be afraid (if we can do it, anyone can).
- Pre heat the oven to 160 degrees C and butter a 9 x 5 inch pan
- In a large mixing bowl, mash the banana, then stir in the rest of the wet ingredients until everything is mixed well.
- Sprinkle the dry ingredients on top of the banana mixture, then stir just until well mixed. Fold in the chopped Mango.
- Pour the batter into the prepared pan, sprinkle with coconut and raw sugar, then bake for 1 hour 10 minutes or until a wooden pick inserted in the centre of the loaf comes out clean. Note: we covered the loaf with tin foil in the oven after 40mins because the top was starting to brown just a bit too much.
- Leave to cool before removing from loaf pan and eating! Note: We added some dried mango pieces to the top of the loaf for serving – just to give it a splash of much needed character.
14. The finished product – time to tuck in to our tasty tropical treat!
15. We fancied a bit of butter on ours, although it really doesn’t need it! We just like using our divine little butter dish from The Rustic Bead. 16. Who needs an excuse to use linen – not us! 17. One of the last pieces left before the loaf disappeared into our little bellies….
If you would like to take a peek at the original recipe from Sumptousspoonfuls.com, click here. It looks like they are luckily enough to have dessiccated coconut on hand – something we always struggle to find in Dubai, but it just looks so much prettier, so if you have it, use it!
Happy Summer everyone….