Peach Mango Coconut Oil Poundcake


Original recipe from Adapted by GKC
Serves 8 – 10
Super moist and summery.

2 large eggs

1/2 cup melted coconut oil(canola or vegetable may be substituted)

1/3 cup Tofutti sour cream (dairy version use sour cream or Greek yogurt)

3/4 cup packed light brown sugar
1 tablespoon vanilla extract

2 cups mashed ripe bananas (about 4 med/large very ripe bananas)

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt
1 1/2 cups diced peaches/mangoes (You can use frozen fruit, thawed and drained, and any combination you choose. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries)

2 tablespoons all-purpose flour, for tossing peaches/mangoes

Preheat oven to 350°F. Spray two 8×4-inch loaf pans with non-stick cooking spray, or grease and flour the pans; set aside.

In a large bowl, mix the eggs, coconut oil, Tofutti sour cream, brown sugar, vanilla, until smooth. Add bananas and stir. Add 2 cups flour, baking powder, baking soda, salt, and stir gently until just combined; don’t overmix.

In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat. Fold peaches and mangos into batter; don’t overmix.

Pour batter into prepared pans, smoothing the tops lightly with a spatula.

Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving..

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