Peach Mango Coconut Oil Banana Bread
"This is my new favorite banana bread recipe. It's ridiculously moist, soft, tender, and bursting with tender peaches and juicy mangoes in every bite, with 4 bananas used for rich banana flavor. It's an easy, no-mixer recipe that goes from bowl to oven in minutes. Sour cream and coconut oil help keep the bread extra moist. The bread doesn't taste like coconut, but use another oil if you're concerned. I used frozen peaches and mangoes that were thawed to room temp and drained, but fresh may be substituted, noting baking time may be reduced. Tent the pans with foil in the last 15 minutes of baking if the tops are browning faster than the interiors are cooking through, however I didn't find it necessary...."
INGREDIENTS
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2 large eggs 1/2 cup liquid-state coconut oil(canola or vegetable may be substituted) heaping 1/3 cup sour cream (lite is okay; or Greek yogurt may be substituted) 3/4 cup light brown sugar, packed 1 tablespoon vanilla extract 2 cups mashed
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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pinch salt, optional and to taste
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1 1/2 cups diced peaches/mangoes (I used 1 cup frozen peaches and 1/2 cup frozen mangoes that were both thawed to room temp and drained. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries)
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2 tablespoons all-purpose flour, for tossing peaches/mangoes
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