Paleo Mang Banana Bread

These are AMAZING!!!! This bread contains all my favorite fruits in one delicious marriage. I didn't not make the mini loafs but rather just a normal size loaf pan and it worked out great!

MANGO-BANANA TROPICAL MINI LOAFS

Ingredients, 5 mini loafs

• 1 1/2 cups grounds almonds/almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 eggs, beaten
• 1/4 cup raw honey
• 1 ripe banana, mashed
• 1 tablespoon coconut flour
• 1 medium mango, peeled and cut into small squares
• olive oil

Process

1. Preheat oven to 180C (350F). Grease the mini loaf pans with some olive oil or grease of choice.
2. Combine all the ingredients, except the mango, and with a hand mixer beat until fully combined and smooth, about 1-2 minutes. Add the mango and beat again to incorporate.
3. Pour the mixture into the loaf pans. Bake for 15-20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before drizzling with icing.

You can also pour into cupcake molds or double the recipe for a cake. For the cake, you’ll have to adjust the baking time.

Coconut-Honey Icing

Ingredients

• 1 to 1 1/2 tablespoons coconut oil, melted
• 2 tablespoons coconut milk
• 1-2 teaspoons raw honey (to taste)
• dessicated coconut flakes

(For the coconut oil: place a can of coconut milk in the fridge overnight. When you open it, the fatty/oil portion will be on the top, whilst the milk will be below. Scoop out the fat/oil that you need and mix the rest in with the milk.)

In a small bowl, mix all the ingredients, except the flakes, together with a whisk until smooth. Place in the fridge for about 10 minutes for the mixture to set. Then drizzle over the mini loafs/cupcakes and sprinkle with coconut flakes as garnish.