- 3 ounces dried mango
- 1 cup chopped fresh mango, from 1 large ripe mango
- 2 1/2 cup all-purpose flour, plus more for dusting
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 banana, mashed
- 1/2 cup drained canned crushed pineapple
- 1/4 cup canola oil
- 2 eggs
- 1/4 cup shredded unsweetened coconut
- Canola spray oil
Meanwhile, preheat the oven to 375°F. Oil and flour a 9x5-inch loaf pan. Whisk together flour, sugar, baking powder, salt and baking soda in a medium bowl. In a large bowl, whisk together mango purée, banana, pineapple, oil and eggs. Add dry ingredients and stir just until combined. Gently stir in soaked dried mango and coconut and mix just until they are evenly distributed. Pour batter (it will be thick) into pan and bake until a knife comes clean from the center, about 1 hour and 15 minutes. Loosen sides from pan, remove and let loaf cool completely.
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