Foodie Tuesday – Banana and Mango Bread

banana and mango bread

Welcome back to our guest foodie blogger, Michelle from The Source Bulk Foods Lane Cove. In her continuing quest to share some family-friendly recipes, she shares one of her most popular recipes for a tasty snack.

Michelle from The Source BF


In the middle of winter, our dried mangos bring a little grin to my face as they epitomise summer – their stunning colour and fragrance is everything I love about summer, bright vibrant colour, easy, light food and fun in the blazing sun. So in the depths of dark, muted winter popping mango in a recipe or two helps to bring back a little of that summer dazzle.

And what could enhance the feelings of summer more than experimenting with coconut flour – the smell still elicits that recollection of coconut oil being sprayed on tanned bikini clad bodies on Bondi Beach back before we found out it was not such a fabulous idea to bake ourselves in oil all day long.

This Hemsley + Hemsley Banana Bread is gluten and grain free. The recipe uses a small amount of coconut flour as its base and its ability to soak up all the liquids creates a really moist light bread that is perfect on its own or even better with a dollop of jam.

Mango is high in vitamins, minerals and antioxidants.
Bananas are high in fibre and potassium
Coconut is high in fibre, vitamins and minerals.

4 large ripe bananas
3 TSBF dried mango cheeks, soaked in cold water for 5min
60g TSBF coconut flour
1 tbsp TSBF cinnamon
1 pinch TSBF salt
4 medium eggs
50g/3 tbsp TSBF coconut oil
1 tsp vanilla extract
1.5 tsp TSBF bicarbonate of soda
1 tbsp TSBF apple cider vinegar
½ tbsp TSBF maple syrup for the batter plus ½ tbsp for the top


Preheat oven to fan 180ºC and line a loaf tin (12cmx23cm/900g) with baking parchment (this bread is moist so the baking parchment stops it sticking and helps to remove it from the tin)

Skin the bananas and weigh out 350g and keep the rest to decorate the top of the bread. Tear most of the mango leaving a little extra for decoration.

Add all the ingredients into a food processor and blend until smooth.

Pour the batter into the lined loaf tin. Decorate the top with slices of reserved banana, mango and I had some blueberries so added those as well and drizzle with the remaining ½ tablespoon of maple syrup.

Bake at 180ºC for 50-60 min or until a knife comes out clean.

Cool on a rack completely before turning out of the tin.

Slice, spread with your favourite jam and find a warm corner to enjoy with a cup of tea and dream of the summer to come

Thank you, Michelle for the recipe. We can’t wait to see your family friendly recipes. Michelle works full time and has two teenagers, so she is all about quick, easy and nutritious recipes. She regularly brings in some of her home cooked treats for customers to nibble on while shopping at The Source Bulk Foods Lane Cove.

source bulk foods inside

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