Mango-Banana Bread

01Method

1. 1

   Heat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2. 2

   Blend a quarter of the chopped mango in a food processor until smooth — this should produce roughly half a cup of mango purée. Set both the purée and the remaining mango pieces aside separately.

3. 3

   Whisk together the flour, baking soda, cinnamon, salt, and pumpkin pie spice in a large bowl.

4. 4

   Beat the butter with both sugars in a separate bowl until combined, then mix in the eggs and vanilla. Gently fold this wet mixture into the dry ingredients until just incorporated, then fold in the mango chunks, mango purée, banana, coconut, and walnuts. Allow the batter to rest for 10–15 minutes, then transfer to the prepared pan.

5. 5

   Bake until a skewer inserted into the center comes out clean, 55 to 65 minutes.