Mango Banana Bread

4.58 from 14 votes

Take a tropical spin on a traditional recipe with this Mango banana bread recipe. It's so moist, flavorful, and delicious!

Prep Time15

Cook Time55

Cooling Time10

Total Time1 20

Course: Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 328kcal

Cost: Recipe $4.26 / Serving $0.43

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)

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.

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.