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Recipes - Banana and Mango Cake

By Christine Bailey

A tropical twist on an all-time favourite. This recipe is much lower in sugar than traditional versions and uses plenty of fresh and dried fruit and wholemeal flour rich in B vitamins, fibre, magnesium and selenium to boost energy levels and keep the mind sharp.

Suitable for vegetarians, soy-free, seed-free, citrus-free.  

Makes 1 x 20cm (8inch) cake


  • 75g (21/2oz / 1 heaped cup) chopped dried mango
  • 175g (6oz / 11/2 cups) wholemeal self raising flour
  • 50g (2oz / heaped 1/2 cup) desiccated coconut
  • 2tsp baking powder
  • 1 tsp ground cinnamon
  • 125g (41/2oz) unsalted butter, melted
  • 3 bananas, mashed
  • 2 eggs, free range
  • 50g (2oz / 1/2 cup) caster sugar or xylitol
  • Handful of dried banana chips (about 10-12) no added sugar 


  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease and base line a 20cm (8inch) cake tin.
  2. Place the mango into a small bowl and pour over boiling water. Leave to soak for 10 minutes then drain thoroughly. 
  3. Place the flour, coconut, baking powder and cinnamon in a bowl. Stir in the mango pieces.
  4. Place the melted butter, bananas, eggs and sugar in a liquidiser and blend until smooth. Add to the flour and mix thoroughly.
  5. Spoon the mixture into the cake tin and decorate with the dried bananas chips.    

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