Paleo Mango-Banana Tropical Mini Loafs with Coconut Icing – SABH

While Australia is sweltering, here in London we’ve had below zero temperatures and about three days of snow. But what does that have to do with this recipe? Well, I’m part of the Sweet Adventures Blog Hop, which is hosted by Aussie bloggers, and this month’s theme is “Tropical Paradise”….very appropriate for the Australian summer. Not so much for where I currently live and shop for food. 😉 But I’m not complaining; the snow was gorgeous and having a few days of the beautiful white stuff was amazing and a lovely change of pace from the green and grey.

Anyway, back to the recipe. I wanted to make something truly exotic, since a lot of the recipes already on the hop contain mango. But there are not too many tropical fruits available in London this time of year, unless I went off to some Asian market on the other side of town… not happening in this cold. Plus, I have been back at work again with my graphic design and it was hard to even cook a regular meal.

These mini loafs, of course, can be made into a cupcakes/muffins or into a cake, if the recipe is doubled. I love the combination of the mango and banana, and wanted to add a slight touch of coconut with the icing and desiccated coconut on top as garnish. I hope you try them and enjoy as much as I have!



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


  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


  • 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.







A bit about Sweet Adventures Blog Hop

This month’s Sweet Adventure’s Blog Hop, SABH, is hosted by Dining With a Stud. For more information on the hop and to join, please visit her page and recipe here. And don’t forget to check out the delicious recipes below from the rest of the bloggers!


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  1. 1.26.13

    Perfect tropical recipe even through you’re surrounded by snow 😉 thanks for joining the hop!!

    • 1.27.13
      thesaffrongirl said:

      Thank you! It’s always a pleasure to join and see so many interesting recipes!

  2. 1.27.13

    Very jealous of your snow! I live in tropical far north queensland and it is hot, hot, hot! These sound great – I like the sound of the mango-banana combination and I think I could eat the icing by the cup full…

    • 1.27.13
      thesaffrongirl said:

      I like my snow too! 😉 Thank you, I hope you try the recipe!

  3. 1.29.13

    These sound fantastic!! The perfect way to chase away the winter ;D

    • 1.29.13
      thesaffrongirl said:

      Thank you JJ for stopping by!

  4. 3.10.13
    Chantelle said:

    Can you make this with just coconut flour? I can’t introduce nuts to my daughter yet, but this looks yummy and I was hoping it could be done.

    • 3.18.13
      thesaffrongirl said:

      Hi Chantelle, I’ve not tried it with coconut flour alone yet. I also was looking for something nut free, egg free and sweetener free, and came up with the following recipe, which may interest you: Please remember that if you make substitutions, it may not come out exactly as my recipe. But I would love to hear from you if you come up with something new! I love to learn from others and after all, we are all in this to eat healthier and more nutritiously! 😉

  5. 3.23.13
    Marenella said:

    Hi, I would love to try out the recipes as it is healthy but I’m sure we don’t have coconut flour in Macau is there an alternative that you may recommend..Thank you.

    • 3.23.13
      thesaffrongirl said:

      Hi Marenella, I haven’t tried it yet, but I’ve heard that grinding desiccated, unsweetened coconut should work the same. You can grind the desiccated coconut in a coffee grinder. I have tried in for ground almonds/almond meal/almond flour and it did work well. Have you also tried ordering online?

  6. 3.23.13
    Marenella said:

    Hi, is there a substitute for coconut flour?


  7. 12.29.15
    Bea said:

    Quiero hacer esto para fin de año. ¿Cuánto tiempo consideras que aguanta con buena textura? ¿Varios días? 🙂 Porque estaba pensando en dejarlo hecho con antelación en vez de el mismo 31, cuando la cocina estará hasta arriba de líos.
    Muchas gracias.

    • 12.31.15
      The Saffron Girl said:

      Hola Bea,
      Bienvenida al blog! Perdona la tardanza en contestarte, también llevo dias liada. Supongo que ya los habrás hecho, pero por si acaso te contesto. Aguantan unos días muy bien, como cualquier bizcocho. Espero que te gusten! Feliz año nuevo y besos, Debra

  8. 7.24.16
    Denise said:

    I’ve been getting a weekly basket of fresh fruits and vegetables from Bountiful Baskets (a food coop) here in Texas. I have been on a keto diet for the last two months and my father is diabetic, so I’ve been looking for a way to get rid of the mangoes that keep showing up in my baskets. I was thrilled to find your site and your mango-banana bread recipe! I made it today and subbed 1/4 cup of granulated xylitol (Xyla) and 1 ounce of water for the 1/4 cup of honey to make it more keto-friendly for me and no-sugar-added for my father. It was fantastic, even without the icing! I also overcooked it a bit, but it was still moist and very tasty. I couldn’t find any mini-loaf pans in his house, so I used a Pyrex mini-casserole dish (about 7″ x 11″). The bread came out shorter, so shaped more like a cake than a loaf of bread, but it worked out great for us!

    With the subs I made (and no icing), nutrition info is:
    Makes 12 servings.
    1 serving = 117 cal, 4.5g protein, 7.5g fat, 9.0g carb, 2.4g fiber (so 6.6g net carb)

    Next time, I’m pretty sure I will have to try the icing, as it sounds so yummy! Or, maybe I will just spread some coconut butter on top and call it close enough. 😉

    Thank you again! =)

    • 7.24.16
      The Saffron Girl said:

      Thank you Denise. I’m glad to hear you liked it; and thanks for the nutritional information! And thank you as well for the sugar free substitution for the honey. It should come in handy for other readers. Debra xx

      • 7.27.16
        Denise said:

        Oops! I left the Xyla out of the nutrition info. 🙁 The correct numbers are:
        1 serving = 129 cal, 4.5g protein, 7.4g fat, 13.8g carb, 7.3g fiber (6.5g net carbs).

      • 7.29.16
        The Saffron Girl said:

        Thank you Denise!