Recipes, Snacks, Desserts & Baked Goods

Recipe: Tropical banana bread

Lately I’ve been making lots of banana breads, not just because they’re super tasty, it’s also a healthy snack, easy to make and easy to take with you to work. I always have some slices frozen separately in the freezer, so it’s easy to grab a pack when I’m in a hurry for work. Tropical fruit is my fave, so it didn’t take long before I tried out a tropical banana bread! click here for the original recipe, and below you’ll find the tropical one!


What you need:

  • 3 bananas
  • 3 eggs
  • 3 medjool dates (pits removed)
  • 1 cup oatmeal
  • 1/2 cup coconut grater
  • 1,5 tbsp baking powder
  • 1/3 cup frozen mango chunks
  • 1 tbsp peeled and unsalted pistachios


  1. Preheat the oven to 180 degrees Celsius and line a cake tin with grease proof paper.
  2. Peel the bananas, cut them in smaller pieces and put them into a blender. Add the dates in smaller pieces, the eggs, oatmeal, coconut grater and baking powder, blend until you have a smooth batter.
  3. Pour the batter into the cake tin, spread out the mango and pistachios on top of your batter and push them in, until they’re fully covered.
  4. Bake in the preheated oven for 50 minutes.
  5. The cake will be a bit sticky on the inside and will stay moist even if you eat it after it has been defrosted. I cut the bread in 1/2″ slices and put them in the freezer packed separately. Every morning I’ll grab a slice to work and it will be perfect to eat before lunch!

This is also lovely as a healthy dessert! Plate it up like above, with 2 tbsp of Greek Yogurt, some extra coconut grater and pistachios and some raspberries for color.

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