Gluten-Free Mango and Coconut Bread

Banana bread is always welcome at breakfast and brunch (and lunch, after dinner, before bed, 2 am) and we're building upon this loved treat with the tropical flavours of mango and coconut, what's not to love! Not only is this a recipe a delicious twist on a loved classic, but now almost anyone can enjoy it with this super easy, super rewarding, vegan and gluten-free recipe! Happy Baking! You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Ingredients

3/4 Cup Coconut flour 1 Cup Almond flour 2 Tsp Baking Powder 1/2 Tsp Baking soda 1 Tsp Cinnamon 1 Tsp Nutmeg 1/3 Cup moist coconut flakes 1/3 Cup Natvia 1/3 Cup of melted coconut oil 3 Large overripe bananas, mashed 1 Ripe mango, chopped and slice Coconut Drizzle 1 Tbsp Desiccated coconut 1 Tbsp Coconut milk 1 Tbsp Natvia Icing Sugar (or blend Natvia to a finer consistency if you don't have Icing Mix)

Method

Mix together flours, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut in a bowl and stir well.
In another bowl, mash bananas until smooth. Combine the wet and dry mixtures and stir until incorporated
Use 1/3 of the mixture and smooth into the bottom of a well-oiled loaf tin to form a thin, even layer. Place a layer of mango slices on top and layer with another 1/3 of the batter. Repeat, topping the loaf with a layer of sliced mango.
Bake at 180 degrees Celsius for 50 minutes and allow to cool.
For the drizzle, mix together the coconut drizzle ingredients in a small bowl and pour over the cooled loaf.