Take a tropical spin on a traditional recipe with this Mango banana bread recipe. It's so moist, flavorful, and delicious!
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Mango banana bread is a fun twist on the classic banana bread recipe. With sweet and tangy bites of fresh mango in every slice, this banana and mango bread is a perfect snack.
Add a little coconut to the top before baking to really get that tropical feeling (or stir it into the batter).
With this spiced banana bread and fresh mangos working together to create a perfect loaf, your only issue will be that you didn't make more.
For more banana bread favorites, make sure to check out our Oreo Banana Bread, Pumpkin Banana Bread, and Banana Bread With Strawberries.
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💛 Why You'll Love This Recipe
- Easy to make. This banana bread uses basic pantry staples like flour, cinnamon, baking soda, and sugar, making it a great way to use up ripe bananas.
- Quick assembly. The batter comes together fast with just a few minutes of mixing. While the bake time is about an hour, the prep is almost as quick as our One Bowl Chocolate Chip Banana Bread.
- A fun twist. Adding mango and warm spices gives classic banana bread a fresh, flavorful upgrade while still keeping it comforting and familiar.
🛒 Ingredients
Ripe bananas. Use very ripe bananas with brown spots or fully dark skins. The riper they are, the sweeter and more flavorful the bread will be.
If you have extras, try our Pancake Mix Banana Bread, Banana Oreo Milkshake, or Peanut Butter Banana Overnight Oats.
Sugars. A combination of granulated sugar and brown sugar creates sweetness, tenderness, and depth of flavor.
Leavening agents. Baking powder and baking soda help the bread rise and bake up light.
Fresh mango. Use ripe, fresh mango for the best flavor and texture.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use overripe bananas: This is a great way to prevent food waste. Many grocery stores sell ripe or overripe bananas at a discount, and they add natural sweetness so you do not need extra sugar.
Buy mango when on sale or frozen: Fresh mango can be pricey, so grab it when it is on sale or substitute thawed frozen mango to keep costs down.
🥄 Instructions for Mango Banana Bread
Step 1: Preheat the oven to 350 degrees F and grease a large bread loaf pan, set aside.
Step 2: Add your ripe bananas to a large mixing bowl and mash until no large chunks remain (Image 1).
Step 3: Add in the eggs (Image 2).
Step 4: Mix well to combine (Image 3).
Step 5: Add in the oil, sugars, and vanilla extract (Image 4).
Step 6: Stir until well mixed (Image 5).
Step 7: In another bowl, add the dry ingredients (Image 6).
Step 8: Whisk together until well incorporated (Image 7).
Step 9: Add the dry ingredients to the wet banana mixture (Image 8).
Step 10: Stir the dry ingredients into the wet ones and mix thoroughly (Image 9).
Step 11: Add in the mango chunks (Image 10).
Step 12: Fold together to combine.
Step 13: Pour your batter into the prepared bread loaf pan (Image 11).
Step 14: Bake in the oven for 45-60 minutes or until a toothpick can be inserted and come out clean (Image 12).
Step 15: Let cool for about 10 minutes in the pan before removing to a wire cooling rack to finish cooling completely.
👩🏻🍳 Expert Tips
- Use ripe mangoes. Fully ripe mangoes are essential. Underripe mangoes may not soften properly and can leave a tougher texture in the bread.
- Cut evenly. Peel and dice the mango into small, bite sized pieces, under 1 inch. Even pieces cook more evenly and give the best texture throughout the loaf.
❄️ Storage and Make Ahead
Storage: Store the bread in an airtight container at room temperature for 3-5 days.
Make Ahead: Bake the loaf in advance and freeze it whole or sliced for up to 3 months. Thaw at room temperature before serving.
🥗 Side Dishes or Pairing Ideas
Serve Mango Banana Bread with yogurt, fresh fruit, or a smear of butter for breakfast. It also pairs well with coffee, tea, or a glass of milk for an easy snack.
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❓ Recipe FAQs
If stored in an airtight container at room temperature, your banana bread could last about 3-5 days.
Yes! Just let the loaf cool completely before wrapping well in plastic wrap and then storing it in an airtight container or Ziploc freezer bag for up to 3 months. Thaw and eat as usual.
Banana bread is delicious on its own, but you can also enjoy it with a spread of butter or cream cheese. It pairs well with coffee or tea.
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🐝 If you tried this Mango Banana Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Mango Banana Bread
Ingredients
- 1 ½ cups mashed ripe bananas, about 2 to 3 bananas - ($0.75)
- 2 large eggs - ($0.30)
- ½ cup vegetable oil - ($0.35)
- ½ cup granulated sugar - ($0.18)
- ½ cup brown sugar - ($0.22)
- 2 teaspoons vanilla extract - ($0.06)
- 2 cups all-purpose flour - ($0.26)
- 1 teaspoon baking powder - ($0.05)
- 1 teaspoon baking soda - ($0.01)
- ½ teaspoon salt - ($0.03)
- 1 teaspoon ground cinnamon - ($0.08)
- ½ teaspoon ground ginger - ($0.04)
- ⅛ teaspoon ground cloves - ($0.01)
- 1 medium mango, peeled and finely diced - ($1.94)
Instructions
- Preheat. Preheat the oven to 350°F and grease a loaf pan. Set aside.
- Mix wet ingredients. In a large mixing bowl, mash the bananas. Add the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Stir until well combined.
- Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, and ground cloves.
- Combine batter. Add the dry ingredients to the wet ingredients and stir just until combined.
- Add mango. Gently fold in the diced mango until evenly distributed.
- Bake. Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Mango ripeness. Use ripe mango so it softens properly during baking and blends smoothly into the bread.
- Dice size. Cut mango into small pieces, about ½-inch or smaller, for even distribution and texture.
- Storage. Store in an airtight container at room temperature for 3 to 5 days.
- Freezing. Wrap cooled bread tightly and freeze for up to 3 months. Thaw before serving.
Nutritional Information
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Laurel Dalzen says
This Mango Banana Bread is Delicious and so Divine! It turned out perfectly! I used Avocado oil and added Shredded Coconut. I only put in the brown sugar and no white sugar. It made four Mini Loaves of bread. I like to freeze several. This has the perfect balance of Mango and Banana! The flavor was Amazing! It was perfectly crunchy on the outside and moist on the inside. Absolutely delicious! I highly recommend this recipe! I will make it again and again. It was the best Mango Banana Bread I have ever eaten! It's very easy to make. Thank you for sharing your Amazing recipe with us! 😋🌹🌷🪻😍
Nicole Durham says
Wow what a thoughtful review, thanks so much for trying it. Your additions sound delicious! Im so glad you liked my recipe. 🙂
Shamra says
These turned out soooo good! They are so soft, and not too sweet. I actually made them as large cupcakes. I doubled the recipe, and I ended up with 18 of them! I'm definitely making them again. Thank you very much for the recipe! ❤️
Nicole Durham says
I'm so glad you liked the recipe! Thanks for sharing, cupcakes sound amazing!