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!
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
- Preheat oven to 180C (350F). Grease the mini loaf pans with some olive oil or grease of choice.
- 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.
- 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.
- 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
- SABH is brought to you by your hostesses – 84th & 3rd, The Capers of the Kitchen Crusader, The Hungry Australian and moi Dining With a Stud.
- Use the hash tag #SABH to follow the deliciousness, share your tropical creation or just to have a chat about the hop. You can also follow us at @SweetAdvBlogHop for more hop awesomeness.
- Tell your bloggie friends to join up or just pop over and take a look at all the entries–whats a tropical party without as many friends as possible to share it with?!!
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!