Mango-Banana Bread: The Best Twist on a Classic Treat
This moist mango-banana bread is a delightful twist on a classic treat, perfect for breakfast, snacks, or dessert.
Equipment
- oven
- loaf pan
- Food Processor
- Mixing Bowl
Ingredients
Fruits
- 1 whole fresh mango peeled, seeded, and chopped
- ½ cup mashed banana
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
Wet Ingredients
- ¾ cup unsalted butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 3 large eggs
- 1 ¼ teaspoons vanilla extract
- ½ cup toasted shredded coconut
- ¼ cup chopped walnuts
Instructions
Baking Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Purée ¼ of chopped mango in a food processor or blender. It should yield about ½ cup puréed mango and set aside. Reserve remaining chopped mango.
- Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
- Combine butter, white sugar, and brown sugar in a small bowl until blended. Mix in eggs and vanilla extract. Fold into dry ingredients until just combined. Fold in remaining chopped mango, puréed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes.
Notes
Walnuts were used for this recipe, but macadamia nuts would be better.
Nutrition
Serving: 1sliceCalories: 357kcalCarbohydrates: 43gProtein: 5gFat: 19gSaturated Fat: 12gCholesterol: 77mgSodium: 333mgPotassium: 182mgFiber: 2gSugar: 25gVitamin C: 6mgCalcium: 33mgIron: 2mg
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