Preheat oven to 350 degrees F and grease a large bread loaf pan. Set it aside.
In a large mixing bowl, mash the bananas and add in the eggs.
Add in the oil, sugars, and vanilla extract until well mixed.
In another bowl, combine the dry ingredients with a whisk until well blended.
Stir the dry ingredients into the wet ones until thoroughly mixed.
Fold in the mango.
Pour the batter into your prepared bread pan.
Bake for about 45-60 minutes or until a toothpick can be inserted and come out clean.
Let cool for 10 minutes in the pan before transferring to a wire cooling rack.
Notes
Make sure the mango you use is ripe to ensure it cooks thoroughly and becomes a soft, delicious addition to the bread.Peel and dice the mango into pieces smaller than 1 cubic inch for a more bite-sized texture.For storage, your banana mango bread can last about 3-5 days at room temperature when stored in an airtight container. To freeze, allow the loaf to cool completely, wrap it in plastic wrap, and place it in an airtight container or Ziploc freezer bag. It can be frozen for up to 3 months and should be thawed before consumption.