Tropical banana bread (rum and mango)

Tropical banana bread (rum and mango)

An incredibly moist and really delicious banana bread recipe! I would point out that the rum it contains is optional but brings a little festive touch on this Friday! Along with dried mango and bananas, it's the perfect dessert to transport you to the tropics.

To accompany with an espresso!


Be careful, the secret of this tropical banana bread is not to mix the dough too much to keep a soft texture!


Tropical banana bread (rum and mango)

Makes 1 loaf
Preparation: 20 minutes
Cooking: 1 hour 



1 / 3 cup of organic dried mangoes in pieces 
1,5 cups gluten free pastry flour (225g)
1/3 cup pure maple syrup 
1/2 teaspoon of baking soda
1 / 2 cup of natural hazelnut butter
1 teaspoon of vinegar 
1 pinch of salt
2 flax eggs
2/3 cup whole coconut milk
2 tablespoon of rum (optional)
1 cup mashed ripe banana (about 3 bananas)
2 teaspoons of pure vanilla extract
1 / 4 cup of Organic walnuts , coarsely chopped
3 tablespoons of organic fine coconut 




  1. Preheat the oven to 350 degrees F.
  2. Place the mango in a small bowl and cover with very hot water.
  3. Let stand for 5 minutes, then squeeze excess water from mango and roughly chop.
  4. Use your hands to coat a loaf pan with melted coconut oil or line with parchment paper.
  5. In a medium bowl, combine the flour, maple syrup, baking soda, vinegar and salt.
  6. In a large bowl, combine the flax eggs, hazelnut butter, coconut milk, mashed bananas, rum and vanilla.
  7. Add the dry ingredients to the wet ingredients and mix until just combined.
  8. Stir in the walnuts, coconut and mango.
  9. Pour into prepared pan and bake 55 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  10. Transfer the pan to a cooling rack; let stand 15 minutes. Remove bread from pan and transfer to a cooling rack.
  11. Slice and serve while still hot or at room temperature.

Bon appétit!


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  • Caroline Bisaillon