I have a confession to make. I don’t have a ‘real’ oven. Since our move to Jakarta, I’ve been improvising all my bakings with a small portable oven. For a true foodie this is absolutely not a pleasant way to bake. So this weekend I need to get a bigger oven. First thing on the list. Well actually I need a new kitchen, but that’s another topic and need to wait until we move to another place where I can have my dream kitchen finally! For now it’s just me and my portable oven 🙂 Rocco loves to have this for breakfast, snack, lunch and pre dinner snack…he calls this cake or cookie. You can be creative and add some nuts and seeds as well! So this Mango Banana Bread, which turns out to look more like a pie or cake (my loaf tin doesn’t fit in my mini oven) but I promise it’s still moist from the inside and it has this amazing crunchy crust on top.

mango banana bread front

Mango Banana Bread

Serves 1 loaf or 2 small round cake (20 cm)

  • 1 cup of spelt flour
  • 1 cup of rice flour (brown or white)
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 1/4 cup coconut sugar
  • 1/2 cup shredded coconut
  •  2 cups chopped ripe mangos (about 3 small mangos)
  • 1 ripe banana
  • 3/4 coconut oil
  • 3 eggs beaten
  • 2 teaspoon vanilla extract or powder
  • 2 tablespoon of any plant-based milk


Pre heat oven to 350F or 175C. Combine all dry ingredients together. Combine eggs and oil and pour into the dry mixture. Chop the mango’s and banana in small chunks. Add both mangos and bananas into mixture. Let dough form a soft mixture. It’s nothing like bread dough, texture it’s much softer. Oil a loaf tin or use parchment paper to avoid sticking. Pour batter into the tin and put in oven for about 50 minutes.