Ingredients
2cupswhite whole wheat flour,(250g) or all-purpose flour, spoon & leveled
¾tspBaking Soda
½tspsalt
¾cupgranulated sugar,(150g)
4tbspunsalted butter,(1/2 stick, 60g) softened to room temperature
2largeeggs
1½cupsvery ripe banana,(about 3 bananas) mashed
⅓cupmango Greek Yogurt,(75g) or any mango or vanilla low fat yogurt
1tsppure vanilla extract
⅔cupwhite chocolate chips,(120g)
1cupmango,(about 160g) chopped, frozen, thawed + diced mangoes will work too
2tbspsweetened coconut,shredded
Preparation
Preheat oven to 350 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a separate large bowl, beat the sugar and butter with a handheld mixer on medium speed until well blended – about 1 minute.
Add the eggs one at a time, beating well after each addition.
Add the mashed banana, yogurt, and vanilla. Continue beating until blended.
Slowly stir in the flour mixture by hand, until just combined – do not overmix.
Fold in the white chocolate chips and then gently stir in the chopped mangoes.
You may sprinkle a few mango pieces and white chocolate chips on top for looks as well.
The batter will be very thick, so spoon it into the prepared loaf pan rather than pouring it.
Bake for 40 minutes. Remove and sprinkle with shredded coconut.
Bake for 15-22 minutes longer or until a wooden pick inserted in center comes out clean.
Cool 15 minutes in the pan on a wire rack.
Remove from pan and cool completely on the wire rack.
