Make Ahead

Mango Banana Bread

by:
June 28, 2015
5
2 Ratings
Mango Banana Bread
Photo by Marisa Guerrero
  • Makes 1 loaf
Author Notes

A tropical twist on a classic! —Marisa | Margaritas In The Rain

What You'll Need
Ingredients
  • 1 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 2 ripe bananas
  • 1/2 1 ripe mango, cubed
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon vanilla
Directions
  1. Preheat the oven to 325 degrees. Grease or line a loaf pan.
  2. Cream the sugar and butter in a large mixing bowl until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a small bowl, mash the bananas with a fork.
  5. Mix in the milk, cinnamon and vanilla until combined.
  6. Then gently mix in the mango. Set aside.
  7. In another bowl, mix together the flour, baking powder, baking soda and salt.
  8. Add the banana mixture to the creamed mixture and stir until combined.
  9. Finally, add in the dry ingredients.
  10. Pour batter into the loaf pan and smooth the top. Bake approximate 65-75 minutes or until a toothpick inserted in the center comes out clean.
  11. Let cool on a baking sheet before removing from baking dish (or, end up with some cracks on the top like I did!).
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4 Reviews

SteveLP
SteveLP May 4, 2024
Today, I made this lovely bread except I substituted one cup of coconut flour and added one teaspoon ginger and cardamom.
 
SteveLP
SteveLP April 30, 2024
This recipe is very simple and delicious! I added ginger and cardamom to the mix. It’s very moist. The texture is amazing and husband approved.
 
Niki.lo
Niki.lo July 10, 2018
I used one banana and the whole mango. Came out wonderfully. Excellent recipe. Next time I'll use both bananas. Oh I also baked the batter as muffins. Huge hit with my family. I kept the baking temperature the same and checked on the muffins every ten minutes.
 
Carl
Carl April 20, 2018
great recipe. I thought it needed a little more liquid. I used buttermilk, which works well in recipes with baking soda, and added perhaps a quarter cup.