Banana-Mango Bread

Banana-Mango Bread: Ripe mangos and bananas blend beautifully to render quick bread loaves that give new meaning to bliss.


  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar, firmly packed
  • 1 Tbsp vanilla extract
  • 4 eggs
  • 2 cups mashed ripe banana (about 3-4 ripe bananas)
  • 1 cup fresh mango puree (1 large ripe mango, peeled, pitted, cubed*)
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt

Cooking Instructions

  • Preheat oven to 350F. 
  • Coat 2 large (9x5x3 or 8x4x2) loaf pans or 6 mini-loaf pans, with cooking spray.
  • In large bowl, with electric mixer or by hand, cream butter with sugars and vanilla until light and fluffy. 
  • In separate bowl, whisk eggs slightly, then add them to butter mixture, combining well.
  • Puree banana with mango in blender or food processor; this video is excellent for how to handle mango! 
  • Once mango is cubed, simply add to bananas and puree until smooth and creamy. 
  • Combine banana-mango puree well into butter-egg mixture before adding dry ingredients.
  • Sift flour, baking soda, and salt 3 times (this is one of the secrets to this recipe :), then add dry ingredients to batter. 
  • Make sure all ingredients are incorporated well; this may be done with the mixer or by hand. Do not overmix, just blend well.
  • Pour batter into prepared pans, dividing batter as evenly as possible.
  • For large loaves, bake for 50-60 minutes, or until loaves test done (toothpick inserted comes out clean). For small loaves, bake for 35-40 minutes. Loaves will be golden brown when done. Allow pans to cool on wire rack for at least 10 minutes before gently turning bread out of them, to enjoy!
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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