TROPICAL SWEET BREAD

{ THESE FRESH INGREDIENTS WILL TAKE YOU STRAIGHT TO THE TROPICS… IN YOUR OWN KITCHEN! SIMPLE INGREDIENTS AND ALLERGY-FRIENDLY. YUM! }

Contributor: Lisa McInerney

{ INGREDIENTS }

3 Eggs

2 Tablespoons Maple Syrup or Rice Malt Syrup (fructose free)

1 teaspoon Vanilla Extract

200 grams mashed Bananas (approximately 2 large)

70 grams Mango pieces

1/2 cup Coconut Flour

3/4 cup Almond Meal

1/4 cup Arrowroot Flour

3 teaspoons Baking Powder

1 teaspoon Bicarb Soda

dash of Salt

1 Tablespoon Milk (of choice)

2 Passionfruit

FOR TOPPING:

1/4 cup chopped Mango

1/4 cup shredded Coconut

1 Passionfruit

{ METHOD }

Preheat the oven to 180C. Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.

Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes) Add the maple syrup and continue to beat on medium. Add the vanilla extract. Add the bananas and mango to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in. Add the bananas to the mixing bowl and beat on medium until well combined.

In a separate bowl sift the dry ingredients together. Add the dry ingredients into the mixing bowl on low, being careful not to over mix. Add the passionfruit and fold thru (do not over mix).

Pour the mixture into the prepared tin. Top with extra mango pieces, passionfruit and coconut. Bake for 55-60 minutes, or until cooked through.

Allow to cool in the tin.