Mango Banana Bread

I've definitely been on a quick bread kick. First it was the compost muffins, then the banana bread with flax meal, now brought to you with the world's number one consumed fruit....MANGOES. It's pretty much a guarantee that I will love anything with mangoes. The mango adds a gorgeous color to this bread and the fruity texture is a pleasant surprise. Baked mangoes are delicious - as tested in the strawberry mango crumble, mangoes are sweet enough to add flavor but not too pungent where they will contrast negatively with other fruits or vegetables. You can definitely add nuts to this - I just didn't have any. I would recommend Brazil nuts or pecans. Enjoy!

Mango Banana Bread
(Makes two loafs)
Ingredients:
1/3 cup coconut flour
2/3 plus 1/2 cup whole wheat flour
3/4 cup flax meal
3/4 cup oat bran
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsps cinnamon
3 ripe bananas
2 cups mango chunks
1 1/2 cups dried cranberries
1 cup soy milk
2 eggs
1/4 tsp almond extract

Directions:
1. Preheat the oven to 350 degrees Farenheight, butter two loaf pans.
2. In a large mixing bowl, combine the flours, flax meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
3. In a separate bowl mash the bananas, add in the mango chunks, dried cranberries, soy milk, eggs and almond extract. Mix the wet ingredients into the dry ingredients until incorporated.
4. Spread the batter evenly into the loaf pans.
5. Bake for 45 minutes, or until a tester comes out clean.